[mooncake rose] milk yellow heart flowing mooncake recipe-Chinese Food-best chinese food recipes-cooking food

[mooncake rose] milk yellow heart flowing mooncake

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Delicacy delicacy moon cake with original life video, more food sharing. Please pay attention to WeChat official account - appearance life.

Cooking ingredients

detailed list of ingredients. Please see the steps:8

make 12 pieces of 50g moon cakes, 15g crust, 26G cream filling and 9g flowing heart filling:8

Cooking Steps

Step1:First of all, make the filling. Prepare the ingredients - 80g light cream, 25g sugar, 5g corn starch, 4G gilding tablets, 2 salted egg yolks, 10g coconut mil

Step2:After the cream and sugar are well mixed, heat on low heat until boilin

Step3:Corn starch is mixed with coconut milk in advance to make paste. Add starch paste. Stir wel

Step4:Add in the salted egg yolk that has been roasted and ground in advance. Stir wel

Step5:Add the soft gilding piec

Step6:Boil to half flow state. Pour into the container to coo

Step7:After half an hour, take it out and mix it evenly. Then put it back to freezing until it is hard

Step8:Divide the stuffing into 12 pieces. About 9g / piece. Round. Continue to freeze until har

Step9:Make cream filling. Prepare materials - 150g eggs, 10g almond powder, 50g milk powder, 40g corn starch, 25g sugar, 25g sugar, 80g cream, 75g coconut milk, 3 salted yolks, 30g butte

Step10:After the sugar a is mixed with the egg evenly, sift in the powder and stir until there is no particle

Step11:Sugar B and whipped cream, coconut milk, butter to boi

Step12:Add the previous whole egg mixtur

Step13:Cook slowly over low heat. Stir continuously until slightly sande

Step14:Add salted egg yol

Step15:Continue to stir fry until the sand is turned of

Step16:After natural cooling, knead with hands continuously to increase its viscosit

Step17:Finally, make the transparent cake skin. Mix the syrup and oil evenly (the transparent cake skin material - 35g of 78% 80% concentration conversion syrup, 13g of corn oil / peanut oil, 45g of medium gluten flour, 100g of 100% pure white lotus seed paste

Step18:Add flour. Stir until there is no dry powder particles

Step19:Add white lotus seed again. Hand knead into a bal

Step20:Put the wrap in the refrigerator and refrigerate for 12 hour

Step21:Cream is pressed. It's filled with flowing stuffing. It's tightly wrapped with tiger mouth. It's round

Step22:When all is done, freeze until it is completely har

Step23:Take the crust out of the refrigerator. Divide it into groups. Flatten one of them

Step24:Put the stuffing in. Push it up slowly with tiger mouth. Put it aside

Step25:The moon cake mould and the moon cake are all stained with a little hand powder. Put the moon cake on i

Step26:Press forming with moon cake mol

Step27:Put it in the refrigerator immediately after it's done. Put it in the oven after it's don

Step28:

Step29:

Step30:

Step31:

Cooking tips:1. The milk yellow filling is too wet, which is easy to cause the moon cake to produce oil, collapse waist and other problems. And too dry will affect the filling viscosity. It is not easy to form a group when packaging. 2. The moon cake must be frozen until it is hard to bake. Otherwise, it is easy to collapse waist. 3. This formula does not add cheese powder. It is emphasized that it is healthy without adding. After cooling, it is put into the ice box for cold storage and sealed preservation. It is recommended to finish eating the salted egg yellow in two weeks. 4. The salted egg yellow used in the material should be baked in advance. Spray white After drinking 150 ℃ bake 10 minutes cooking delicious skills.