Ingredients: 50g of cream stuffing, 0g of milk powder 1 0g, 20g of fine sugar, 3g of cheese 1 slice, 3g of salted egg yolk, 50g of low-gluten flour, 50g of cream150g of butter, 0g of cheese1slice, 50g of fine sugar and 2g of salted egg yolk.
1, milk powder, fine sugar and whipped cream in a large bowl and stir well. Add cheese slices.
2. Steam salted egg yolk in advance, crush it, put it in cream cheese and melt it in water. If there is a microwave oven, put it in the microwave oven for about 45 seconds until it melts completely.
3. Sift the melted cream with a sieve to make it into a fine paste, stir it evenly and put it in the refrigerator for later use. The freezing time of each refrigerator varies from 3 hours to 1 day. It is recommended to make creamy yellow stuffing and cake crust after freezing.
4. Beat 3 eggs with a manual eggbeater and add the sieved low-gluten flour.
5, stir into batter, it must be low-gluten flour. Because the water absorption of flour is different, if the wrong flour is used, the dough may be dry and easy to crack.
6. Put the cream and butter into the milk pot and heat it to a boil over low heat.
7. Pour in the stirred egg batter and stir with a manual eggbeater.
8. Stir well, add milk powder, fine sugar, cheese slices and steamed salted egg yolk, and stir well with a manual whisk.
9. Turn on a small fire, stir while stirring, stir until there is sand, and let it cool.
10, and the cooled cream stuffing is divided into 15 portions, each about 28g, and put in the refrigerator for later use.
1 1. Beat the butter with electric egg beater until it is slightly white and feathery. Add invert syrup and condensed milk and stir well.
12. First, sift the corn starch, add it into the stirred butter, and stir until there is no powder.
13. Sift in the low-gluten flour, add it to the stirred butter, stir and knead it into dough. If it is a little dry, you can add a little invert syrup.
14. Wrap the stirred dough with plastic wrap and leave it at room temperature 1-2 hours.
15, after wrapping the cream filling, divide the crust into 15 pieces.
16. Press the dough into a round cake shape, put the prepared cream filling in the middle so that the filling is close to the cake crust, slowly push the cake crust from bottom to top with a tiger's mouth, so that the cake crust is close to the cream filling, and slowly put it away. Finally, close the mouth and roll round, and make all the moon cakes into balls in turn for later use.
17. Put the prepared moon cake dough into the moon cake mold, gently press it, and transfer the moon cake mold to the baking tray.
18. Press out the patterns in turn.
19. Brush a little egg liquid on the surface and bake at 200 degrees for seven or eight minutes.
20, out of the pot.
Note: 1. If the filling is not on the crust, the weight of the crust can be increased appropriately, and the milky yellow filling should be reduced accordingly.
If there is no invert syrup, you can change the invert syrup into honey.