Chinese Food
Cream moon cake
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It's Mid Autumn Festival. Let's roll the cream moon cake. In recent half a month, I have been kowtowing milk yellow moon cakes. At present, this recipe is the most satisfactory one for me. It tastes really good. And the production process is not complicated (if you don't make flow stuffing). Pay attention to read the production process and the tips at the end of the recipe. It shouldn't be a big problem to be successful. Try it. Before the Mid Autumn Festival, we have a lot of time to test all kinds of moon cakes.
Cooking ingredients
Cooking Steps
Step1:First, make cream filling. The salty yolk needs to be roasted first. Spray the salted egg yolk with a little high white spirit. Then there are two methods. One is to bake it in an oven preheated at 180 ℃ for 810 minutes. The other is to heat it in a microwave oven for about 100 seconds (adjust the time according to the power of the microwave oven). Until the salted egg yolk is thoroughly cooked. You can also buy cooked salted duck eggs. Peel off the protein and take the yolk directly.
Step2:After the salted egg yolk is cooled, rub it on the screen to make it pass through the screen and become a delicate salted egg yolk mud (you can also use a rolling pin or other tools to finely mash the salted egg yolk, but the salted egg yolk mud screened through the screen is the most uniform and delicate, and the taste is the best).
Step3:This is the yellow mud of salted eggs.
Step4:Take another big bowl. Put sugar, light cream (rewarming in advance), milk powder, coconut milk powder, corn starch, mayonnaise and liquid butter into the bowl. Coconut milk powder can increase the taste. If you don't use the same amount of milk powder instead.
Step5:If you have an egg beater, use the homogenizer attached to the beater to beat it to make it a uniform and delicate mixture. If not, use a scraper to mix it several times. Mix thoroughly.
Step6:Pour the mixture into the saucepan. Heat the saucepan over medium heat. Beat with a homogenizing stick at high speed. Until the mixture boils. Cook thoroughly. After cooking, the texture will change significantly and become thicker.
Step7:Take the pot off the stove and continue to beat it with a homogenizing stick for a while to make the mixture in the pot more even and delicate. If there is no homogenizing bar, use silica gel scraper. Also, stir continuously during the heating process until it is boiled and cooked. Continue to stir quickly after leaving the fire (the mixing effect of silica gel scraper is not as good as that of homogenizing bar, so a large amount of grease may exude from the mixture after cooking. But it doesn't matter. Continue to stir vigorously until all the grease is absorbed).
Step8:Cool the mixture. The cream filling is ready. The mixture will become very viscous after cooling. It can be refrigerated. Its texture will become harder at low temperature.
Step9:Divide the cream filling into 20g / piece. Knead. Then refrigerat
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Cooking tips:1. This cream moon cake has a very good taste. If you don't make heart filling, the whole process is quite convenient. The cream filling is soft, so you can pack it after it is frozen hard. It will be easy to operate. 2. In fact, the filling of the moon cake is cooked. You only need to bake the crust. Therefore, the high temperature of 220 ℃ is used for baking this kind of moon cake. The baking and coloring of the moon cake skin should be done in the shortest time. This can avoid the moon cake collapse, deformation, filling subsidence. At the same time, it is very necessary to freeze the moon cake before baking. In this way, the shape of the moon cake during baking can be kept unchanged (especially the flow heart moon cake. Do not freeze hard to bake. The inner filling will soon become a flow shape and fall down, and the skin is not set. It is easy to deform). 3. Although the moon cake weighs only 42g (20g filling + 22G skin), it needs 50g moon cake mold. Because the density of milky yellow moon cake is smaller than that of cantonese moon cake, so it is also heavy
