Moon cake skin (60g/ piece)

Part a

60 grams of powdered sugar

Butter100g

Whole egg 25g

Part b

Custard powder 20 grams

25 grams of milk powder

Low-gluten flour156g

Flow core part (10g/ piece)

Part a

Cream120g

25 grams of white sugar

Part b

4 grams of corn starch

Coconut milk15g

Part c

Salted egg yolk 45g (broken by cooking machine)

Part d

Gelatine 3.5 g

Milk yellow stuffing (40g/ piece)

Part a

Sugar 240g

Coconut milk 240g

Whipped cream 240g

Butter 150g

Part b

Whole milk powder 180g

Custard powder 90g

Corn starch 60g

Chengmian 60g

Part c

Salted egg yolk 90g (broken)

Whole egg 300g

How to make moon cakes with flowing hearts?

Pie crust part

1. Mix butter and powdered sugar evenly, and then add whole eggs.

2. Part B is sieved and added to the previous step.

Flow center part

1.A partial boiling

2. Mix Part B well, add it into Part A and mix well.

3. Add salted egg yolk and cook until thick.

4. Add gelatin to melt and put it in cold storage until it is semi-solidified.

Milk yellow part

1.A part is heated to 40 degrees.

2. Part B is sieved and added, and mixed well.

3. Mix the part C evenly first, then add the second step and cook until it is dough-like.

4. Refrigerate to semi-hard state before use.

combination

1. The creamy yellow stuffing is wrapped in the core, frozen and hard, and set aside.

2. Cover with mooncake skin, refrigerate until it is semi-hard, and then press-mold.

toast

Air furnace 2 10 degrees

Bake for 9 minutes, set, take out the egg brush and bake for 3 minutes.