Ingredients

mid-gluten flour

200g

granulated sugar

40g

water

90g

lard

70g

custard powder

10g

milk

125g

ingredients

Low powder

180g

lard

90g

Cream cheese

40g

butter

25g

condensed milk

15g

Chengfen

50g

fine coconut mash

60g

(hen's) egg

two

granulated sugar

75g

step

1. Pour some oil skin materials into the chef's machine and mix well. Beat until the dough is smooth, cover it with plastic wrap and let it relax in the refrigerator for 30 minutes.

2. In the same way, pour some pastry materials into the chef's machine and mix them evenly. Beat until the dough is smooth, cover it with plastic wrap and let it relax in the refrigerator for 30 minutes.

3. When the dough relaxes, let's make stuffing, cream cheese and butter, cut into small pieces and soften at room temperature, and stir with electric egg beater until smooth.

4. Add the fine sugar and continue to stir until smooth. Add the eggs in several times. After each egg is added, add the next one, then pour in the condensed milk and add the milk after stirring.

5. Sift in custard powder and corn starch and stir well. Add the flour again and continue to stir.

6. Put the stirred stuffing liquid into a steamer and steam it for about 2-3 minutes. At first, the bottom is solidified and steamed while stirring. In the middle, the skin is solidified, and the stirring is continued until there is no liquid. The light yellow one is very beautiful. Invert the steamed stuffing on the silica gel pad, then pour in the coconut milk and knead it evenly, and the coconut cheese milk yellow stuffing is ready.

7. Now we can make Su Shi's moon cakes, and divide the oil skin, crisp and coconut cheese cream filling (15g/ piece, 20g/ piece and 30g/ piece) into 18 equal parts.

8. Take an oil bag and put it into a pastry. Turn up the wrapped pastry.

9. Roll it into a long strip with a rolling pin, then roll it up and relax for 15 minutes. Roll the rolled pastry with a rolling pin again, then roll it up, and then relax 15 minutes.

10. Roll the pastry with a rolling pin into a pastry thick in the middle and thin on all sides, and wrap it with a coconut cheese cream filling. Pinch the mouth tightly and make it round.

1 1. Place the mouth down, press it slightly into a flat shape with a rolling pin, cover the surface of the cake with a pattern or pattern stained with red plain water, and then discharge it into a baking tray.

12. Preheat the oven 185 degrees, and fire the middle layer for about 30 minutes. Bake until the surface bulges and the color is golden.