Milk Yolk Filling:
Low gluten flour 75g, sugar 90g, corn starch 35g, salted egg yolks 7 Eggs 3 eggs, butter 45g, milk powder 30g, milk 80g, light cream 70g,
Flowing heart Filling:
Coconut milk 15g, 3 salted egg yolks, corn starch 6g, granulated sugar 45g, giardiniera 3g, light cream 120g,
Brushing: egg yolks a little, a little honey
Operating steps: Edit
1, salted egg yolks soaked in wine for 2 minutes, bake in the oven on upper and lower heat at 180 ℃ for about 8 minutes
2, the salted egg yolks in a plastic bag, crushed with a rolling pin, rolled into crumbs
3, milk and yellow filling production: whole egg and sugar mixed and stirred well
4, and then add the light cream and milk and stirred well
5, and then mixed and sifted into the low-flour, corn starch and milk powder, mixing well to the state of no dry powder
6, sifted the batter and poured into the pan, and then Add the salted egg yolk and butter
7, stir well, cook over low heat until thickened into a dough, and then wrap in plastic wrap and store in the refrigerator when cooled
Runner Filling:
1, pour the light cream and granulated sugar into a saucepan, stir well, and then cook over low heat until it boils
2, put the cornstarch and coconut milk into a small bowl in advance, stir well until there are no particles, and then pour into the boiling water and then into the boiling water and then into the boiling water. The first thing you need to do is to put the cornstarch and coconut milk into a small bowl, mix well until there are no particles, pour it into the boiling light cream, and stir quickly to mix well
3, then add the salted egg yolks and mix well
4, soak the custard slices in cold boiled water in advance and then drain them, add them to the batter, stir quickly until they are completely melted and mixed well, and then cook them over a low heat until they are thick and semi-liquid, and then turn off the heat
5, use the small silicone molds. The first thing you need to do is to make sure that you have the right amount of water in your hands. When cooled, cover with safety film and put into the refrigerator for freezing, at least one hour before the next operation
Moon cake crust production:
1, the butter should be placed at room temperature until it is completely softened, add sugar with a whisk to whisk, mix well
2, and then add the egg and light cream with a spatula or hand whisk to mix evenly
3, then sift in the low gluten flour and custard powder
4, knead the dough with your hands to form a smooth dough. Then wrap it with plastic wrap and put it in the refrigerator to rise for more than 0.5-1 hours
Making of mooncakes:
1. Take the filling out of the freezer, put about 20g of the custard filling into one of the frozen custard fillings, and roll the custard fillings into rounds of about 20g each in advance.2. Wrap them up and make sure to close the mouths tightly to avoid running out of the filling
3, When you're done, re-cover with plastic wrap and place in the fridge for at least an hour before proceeding to the next step
4. Divide the crust into 15 equal parts, each about 25 grams, and roll them into rounds for later use
5. Take out a portion of the crust, and pinch it out with your thumb to create a nest
6.
8. Don't rush to mold the wrapped mooncake balls, cover them with plastic wrap and put them back in the fridge for 0.5-1 hour
9. Then take the balls out and dip the surface in a layer of cornstarch (outside of the ingredients), and tap off the excess powder
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11: Press the mooncake to create the shape, cover with plastic wrap again and place in the freezer for about an hour or more. 12: Preheat the oven to 200 degrees Celsius, and then spray the mooncakes with a misting spray when they're frozen hard. 13: Bake the mooncakes in the oven for 5 minutes, to let them set a bit. 14: Pre-heat oven to 350 degrees Celsius. Sift the egg yolk once to make the egg mixture more smooth, take out the mooncake after the first baking and then brush a thin layer of egg mixture, brush the egg mixture and then put it back into the oven, turn it to 180℃ and bake it for 5 minutes
15: In advance, put 1 tsp of honey water to 1 tsp of water and mix it well, wait for the mooncake brushed with the egg mixture to bake for 5 minutes and take it out, then brush it with a layer of honey water, then put it back into the oven and continue to bake for 6 minutes at 180℃, then bake for 5 minutes. 180 ℃ bake 6-8 minutes can be.