Moon cake skin: low-gluten flour 160g, sugar 45g, milk powder 20g, custard powder 20g,
43g of corn starch, 25g of condensed milk, 45g of animal fresh cream, 60g of butter and 45g of coconut milk.
Mooncake stuffing: butter 60g, powdered sugar 100g, egg 180g, milk 130g,
60g corn starch, 20g condensed milk.
manufacture
1. Pour the sugar, condensed milk, whipped cream and coconut milk into a mixing basin and mix well;
2. Sieve the low-gluten flour, milk powder, corn starch and custard powder and mix them evenly;
3. Pour the softened liquid part and add butter;
4. Hand-made to non-stick surface for later use;
5. Soften the butter in the mooncake stuffing and mix it with powdered sugar evenly;
6. Add the broken eggs several times;
7. Slowly add milk and condensed milk and mix well;
8. Sieve in milk powder and milk powder and gently stir with your hands;
9. Steaming cakes, steaming for 25 minutes, stirring every few minutes until they are solidified and shaped;
10. Seal the mooncake skin and mooncake stuffing with plastic wrap and relax10 min;
1 1. Divide the mooncake skin into 25g pieces and the mooncake stuffing into 30g pieces, and knead them into a circle;
12. Roll the dough thin and wrap the cream filling in the middle of the dough.
13. put it into the moon cake mold, squeeze it onto the baking tray, and brush with egg yolk liquid.
14. Bake in oven 180℃ for 20min.
skill
When making pastry, finally add softened butter and stir it evenly, otherwise the butter will be sent away because of excessive stirring and collapse during baking; The baking lab said
The water absorption of flour varies. When making dough, wet materials should be added according to the water absorption of dough, otherwise the dough will be too soft and collapse when baking.
After the dough and stuffing are made, they are finally frozen in the refrigerator for 30 minutes, which is convenient for making and improves the success rate.
Brush the egg liquid, sieve it, brush it as evenly as possible, and the baked moon cake will be more attractive;
The prepared moon cakes, sealed and preserved, will return oil and taste better.