Chinese Food
Milk yellow flow heart moon cake
(113703 views)
Another year is the moon cake rose. It's less than a month before the Mid Autumn Festival. There are endless types of moon cakes. There are classic lotus egg yolk, five kernel filling moon cakes. There are also spicy beef flavor in the dark cuisine, leek and lobster filling. I prefer a cream flow heart moon cake. Every Mid Autumn Festival, it's a hot red one. The crispy outer skin is wrapped with sweet cream filling. Gently cut, it will flow out the golden inner filling. One bite. Smooth and delicate. Endless aftertaste. Today, I'm going to teach you about this Cantonese cream flow heart moon cake. It's a little complicated. It needs enough patience. The amount of materials can be used to make 15 pieces of 50g. The process is divided into three parts: flow heart filling, cream filling and pie crust. If the cream filling is too much, you can keep steamed cream packets. It's also very good.
Cooking ingredients
Cooking Steps
Step1:Mix the milk powder, sugar and cream in a large bowl. Put in the cheese slice
Step2:Steam and crush the salted egg yolk in advance. Put it into the cream cheese. Melt it in water. If there is a microwave oven, put it in the microwave oven and beat for about 45 seconds until it all melts.
Step3:Pass the melted cream through a sieve. Make it into a delicate paste. Stir well. Put it in the refrigerator for freezing. The freezing time of each refrigerator is different. The freezing time varies from 3 hours to 1 day. It is recommended to freeze the flow heart filling before making the cream filling and pie crust.
Step4:Break up three eggs with a hand beater. Add sifted low gluten flour
Step5:Mix it into batter. It must be low gluten flour. Because the water absorption of flour is different. If you use the wrong flour, it may make the skin dry and crack easily.
Step6:Put cream and butter in the milk pot. Heat over low heat until boilin
Step7:Pour in the egg batter. Use the hand beater to beat the batter side by side.
Step8:Stir evenly, then add milk powder, sugar, cheese pieces, steamed salted egg yolk. Stir evenly with hand beater
Step9:Heat in low heat. Stir while stirring. Stir until there is sand. Remove and cool.
Step10:After cooling, the cream filling is divided into 15 parts on average. Each part is about 28g. Put it in the refrigerator for cold storage.
Step11:Beat the butter with an electric beater until it is slightly white and feathery. Add in the conversion syrup and condensed milk. Stir well.
Step12:Sift the corn starch and add it to the butter. Stir until it is powder free.
Step13:Sift the flour and add it to the butter. Mix and knead it into dough. If it's a little dry, you can add some conversion syrup properly.
Step14:Wrap the dough with plastic wrap and let it stand at room temperature for 12 hours.
Step15:Take the cream stuffing and knead it into a pastry shape. Wrap it in the frozen core filling. The core filling needs to be frozen hard enough. When wrapping, it's best to wrap it in the refrigerator to prevent melting. If you take out the package, take one by one. Take the other after wrapping
Step16:After wrapping the cream filling, divide the crust into 15 pieces on average
Step17:Press the dough into a round pie. Put the cream stuffing in the middle. Let the stuffing cling to the pie crust. Push the pie crust slowly from the bottom to the top. Let the pie crust cling to the cream stuffing and slowly put it u
Step18:
Step19:
Step20:
Step21:
Step22:
Cooking tips:If the crust is not filled with stuffing, you can increase the weight of the crust in a proper amount. The cream filling must be frozen before the corresponding reduction baking. If it is not frozen, the moon cake is easy to deform. If there is no small partner of conversion syrup, you can change the conversion syrup into honey to make delicious dishes.
