Chinese Food
Crispy cream moon cake
(106927 views)
Another year's mooncake rose. Let's make all kinds of mooncakes. This year's first one is the most popular Hong Kong style milk yellow quicksand moon cake. I have a crispy cream heart. It's not only attractive inner filling, but also crispy outer skin. Do you feel moved in the Mid Autumn Festival? Make some delicious healthy mooncakes for your family. -
Cooking ingredients
Cooking Steps
Step1:First, spray salted egg yolk with high white liquor for 200 degrees and bake until it is oily. I buy raw salted eggs and knock out the yolk. You can bake some more at a time.
Step2:Sift the roasted yolks.
Step3:Mix the sifted yolk with butter, sugar, milk powder and custard powder.
Step4:Add the cream. Warm the cream in advance and don't take it out too cold in the refrigerator.
Step5:Put it into a flower mounting bag. You can make more quicksand stuffing at one time and freeze it.
Step6:Squeeze into the ice grid mold. This mold is 24 holes with a diameter of 2cm. It's frozen overnight. It needs to be completely frozen and hard to use. There is no mold to put in a bowl and refrigerate. When using it, find a minimum spoon and dig it out about 6G.
Step7:For cream filling, cream, coconut milk and sugar, mix well.
Step8:Add in the egg mixture, Jishi powder, milk powder and sifted low gluten flour and mix well.
Step9:Heat in a small pot over low heat.
Step10:Add the butter and stir it all the time.
Step11:Turn off the heat and don't fry too dry. Add in the salted yolk.
Step12:Mix thoroughly and let cool. Put into a fresh-keeping bag and refrigerate to make it hard.
Step13:Pastry part - soften butter and whisk with sugar.
Step14:Add the egg mixture and milk.
Step15:Finally, mix the milk powder, Jishi powder and sifted low gluten flour. Jishi powder can be changed into corn starch.
Step16:Put it in a fresh-keeping bag for cold storage. It should be hard.
Step17:The pastry is divided into 32 grams. The cream is divided into 25 grams. Divide them and put them into a fresh-keeping bag immediately, put them into a cold storage bag and take one out of the bag.
Step18:Put the cream filling into a flow center. Take one out of the frozen flow center fast pack. Put the packed cream into the frozen flow center immediately and make it hard.
Step19:The skin is wrapped in cream and the heart is filled.
Step20:Rub the wax gourd into a circle and put it into the moon cake mold. The mold should be coated with hand powder to prevent sticking.
Step21:Press to carve the moon cake. Put all the moon cake embryos in the cold for more than 1 hour. Longer baking time for the night. Baked mooncakes that are not frozen will deform.
Step22:The frozen and hard mooncakes are sprayed with water to prevent cracking. Brush a little bit of the egg. It's OK not to brush. I've tried not to brush.
Step23:Preheat the oven at least 20 minutes in advance, otherwise the unstable temperature of the oven will not reach. Heat up and down 220 degrees. Bake in the middle for 10 minute
Step24:
Step25:
Step26:
Cooking tips:I adjusted the formula. The cream filling and leather are about 18 pieces of 63 grams of moon cake. Of course, the impossible distribution is not bad at all. Hong Kong's way of filling with cream. If you don't like Jishi powder, you can use corn starch instead. The color of Jishi powder is better. The custard powder of leather can be changed into corn starch or half of each. The oven temperature is different. Observe the coloring when baking. There are skills in making delicious dishes.
