2/6 Pour the water into the mix and cut into the batter
3/6 Refrigerate and knead well, divide the batter into 2 parts, 1 part milky white, and the other part less redcurrant powder rolled into pink
4/6 evenly divided into 10 batter, each 24g up and down
5/6 due to the filling is relatively soft, it is not suitable for hand-push type, immediately rolled out with a rolling pin into a cake shape and then wrapped, sealed and rolled round
6/6 into the mill, tamping, extrusion processing, if not easy to mold, can be a thin layer of hot pan brush with cold oil or cooking oil, the mill pattern design of the design of their own favorites demolition
Mango stuffed moon cake
Mango stuffed moon cake
To make the mango filling vaccine, cut the mango into small pieces and put them into a blender
Add buttermilk and condensed milk, and 40 grams of sugar. p.s Sugar can be adjusted by yourself, because sometimes the type of mango that you buy will be different, and each mango's acidity and sugar level will be different, so according to your own mango's sweetness and sweetness of mangoes, you can adjust the amount of sugar that you need to fill in.
Pulverize with a blender, like a diet shake.
Soften the unsalted butter and cream cheese at room temperature, add 35 grams of salt and mix well.
Then sift the cornstarch and custard into the cream cheese batter and mix well.P.S If you really don't have custard, just use cornstarch instead!!!!
Add the mango paste and mix well, pour into the pot, open the fire slowly cook until sticky
Mango filling moon cake
Midway to keep mixing, in order to prevent the sinking of the sticky pan, until the cooking into a batter, you can remove from the fire. After that, you can put it into a container to cool down and store it in the freezer for at least an hour.
Sift in the low-flour flour and custard powder
Roll the batter vigorously to form a smooth paste. Then encapsulate it in a plastic bag and put it in the freezer to rise for 1 bell/more.P.S Just roll the wheat flour into a batter, you don't need to knead the dough like you do for making buns!!!! Ignore the hard crust after freezing is all normal oh!!!!