Cooking Steps

1. 

   Step1:Duck egg yolk in cooking wine for 20 minute

2. 

   Step2:Bake at 175 ℃ for 8 minutes, oil out and sand ou

3. 

   Step3:Crushing reserv

4. 

   Step4:First, make the heart filling - cut small pieces of Geely Ding and soak them in drinkable water, refrigerate them for 5 minutes, then drain them for us

5. 

   Step5:Light cream and condensed milk mi

6. 

   Step6:Coconut milk and corn starch mix wel

7. 

   Step7:Heat milk and sugar over low heat and stir until boilin

8. 

   Step8:Pour in coconut milk and starch mixture and mix wel

9. 

   Step9:Add the crushed duck egg yolk and mix wel

10. 

    Step10:Add the gelatine tablet in the soft and drained water and keep stirring until it can flow

11. 

    Step11:Put it in a box, refrigerate it for at least one hour, not refrigerate it, not refrigerate it, not refrigerate it

12. 

    Step12:Now start to make the filling of Jinsha milk yellow - soften the butter to room temperature, grind the duck egg yolk, prepare the low powder milk powder and corn starch, mix wel

13. 

    Step13:Add sugar to the egg and mix well. No need to bea

14. 

    Step14:Mix in milk and light mil

15. 

    Step15:Sift in low powder milk powder and corn starc

16. 

    Step16:Stir to past

17. 

    Step17:Heat in the pan over medium low heat, add the crushed duck yolk and stir with a spatula

18. 

    Step18:Add butter and continue to fr

19. 

    Step19:In order to increase the flavor, I tried to add a little mayonnaise and stir fry it until it's filled with cream and then it's in the state of bunching

20. 

    Step20:Put it in a box, refrigerate it for at least one hour, refrigerate it, refrigerate it, refrigerate it, refrigerate it, refrigerate it

21. 

    Step21:Start to make skin - the next steps are crucial. If you want to save a few hours, you must do exactly what I wrote. I used two plates of moon cakes as a comparison. This principle is not very different. Butter is added to sugar to beat or not to beat for at least 10 minutes

22. 

    Step22:Butter can't be lazy when it's light, white and sharp. It has to be like this

23. 

    Step23:Add eggs and light milk and continue to beat until white and light. Don't be laz

24. 

    Step24:It's a must or you'll have to waste a few more hours

25. 

    Step25:Cheese flour mixed with low gluten flou

26. 

    Step26:Sift the powder into the butte

27. 

    Step27:Cut, mix, press and mix into dough. Don't get any gluten. If you don't have dry powder, 2127 steps must be strictly followed. Don't say I didn't tell you that the dough is wrapped with plastic wrap and refrigerated for at least one hour

28. 

    Step28:It's all refrigerated and frozen to the time, and then it's combined - divide the total amount of Jinsha cream stuffing by 45 and take out the frozen one

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