Here's how to do it. First, prepare materials:
1. Flowering stuffing: 3 salted egg yolks, milk powder 10g, refined sugar 20g, cream 50g, and cheese slices1g..
2. Milk yellow stuffing: 3 eggs, 30g butter, 2 salted yolks, cream 150g, milk yellow stuffing 1 piece, 50g fine sugar and 30g milk powder.
Third, the dough: low-gluten flour 100g, corn starch 20g, butter 36g, honey 36g, condensed milk 36g.
Fourth, practice.
1, making stuffing: put milk powder, fine sugar, whipped cream and cheese slices in the same container and mix well for later use.
2. Steamed salted egg yolk in advance, take three mashed eggs, mix in cream cheese, and heat in microwave oven for 45 seconds.
3. After taking it out, sieve it into a delicate paste, cover it with plastic wrap and put it in the refrigerator for freezing.
4. Make the frozen stuffing into a rectangle, cut it into 15 equal parts (8g/ part) and put it in the refrigerator for later use.
5, making milk yellow stuffing: break the eggs, add the sieved low-gluten flour, and stir into batter.
6. Heat the cream and butter to a slight boil, pour in the egg batter and stir while pouring.
7. Add cheese slices, fine sugar and milk powder and stir. Add the remaining 2 crushed cooked salted egg yolks to the recipe and stir well.
8. Pour into the pot and heat it on low heat. Stir quickly until the creamy yellow filling is spherical. Cover it with plastic wrap and put it in the refrigerator.
9. Divide the cooled cream stuffing into 15 portions (28g/ portion), knead it into small balls, and keep it in the refrigerator for later use.
10, making moon cake skin: send the butter softened at room temperature until smooth, pour in honey and condensed milk, and stir well.
1 1. Pour in the sieved corn starch and low-gluten flour, stir into a wet sticky dough, wrap it with plastic wrap, and stir at room temperature for about 1 hour.
12. Divide the dough into 15 equal parts (15g/ part) and cover with plastic wrap for later use.
13. Assembling moon cakes: Take a portion of frozen milk yellow stuffing, knead it into a small nest, wrap it with frozen core stuffing, close it, wrap it round, and put it in the refrigerator for freezing and refrigeration.
14. Take a portion of moon cake crust dough, flatten it, wrap it with frozen hard stuffing, close it and knead it round.
15. Spread flour on the surface of the wrapped moon cake, gently rub it into an oval shape, put it into a moon cake mold, and press it into a pattern.
16. The steam oven selects heating and cooling functions, and it is preset to preheat at 225℃. Spray the frozen moon cakes with water and bake them in a steam oven for 5 minutes.
17. Take out the moon cake, brush it with egg yolk liquid, put it in the steaming oven again, adjust the temperature to 2 10℃, and bake for 8 minutes until the skin is cooked.
18, done.
Precautions:
1. If the crust of the freshly made moon cake dough is too dry, you can add some honey. If it is left to dry for a while, the room temperature may be low, because the butter will harden at low temperature.
2. The core must be frozen hard enough, otherwise Explosicum will easily break the skin when baking.
3, homemade without preservatives, refrigerated for up to 3 days, it is recommended to eat as soon as possible.
4. The crust in the recipe is thin, which can't be wrapped or can be increased to 20 grams per serving if a novice tries.