Milky yellow flowing heart moon cake
The "Hermes" in the moon cake industry belongs to Hong Kong Maxim. In particular, this year's popular "flow heart milk yellow moon cake" is sold for 338 yuan in a box of 45g and 8 yuan. It is often out of stock. As a gourmet, I also have many years of experience in making pastries and baking, so this year I made this "flow heart milk yellow moon cake". Don't mention that although the process is tedious, it is really delicious. I ate several pieces when taking photos. It's not too much to say that it is the "best moon cake" I have ever eaten.Look at the effect of cutting. The aroma of salted egg yolk flows down from the soft, waxy and sweet cream filling. The crust of the crispy cookie taste is completely different from the ordinary Cantonese and Soviet style moon cakes. The taste is not sweet and greasy. When chewing in the mouth, it is layered. It is very surprising. It is a new moon cake worth trying. According to the price of 40 yuan for 45 grams per piece, almost 1 gram is worth 1 yuan. Just delicious food is not enough to sell at such a high price. Next, let's take a look at the production method with me to see if it is worth the price.I made 75 grams of each, consisting of 10 grams of flowing heart filling, 25 grams of cream filling and 40 grams of cake crust. If you make 50 grams of each moon cake, use the ratio of 5 grams of flowing heart stuffing +25 grams of cream stuffing +20 grams of cake skin. The following steps follow the operation sequence, and there are many necessary tips for success.The three-day project was successfully completed. After cooling, it was put into a sealed box and refrigerated in the refrigerator. When eating, it was heated in the microwave oven for 5 seconds. The taste was better. If you feel that the heart is flowing too fast, you can also add a little corn starch to the heart filling, so that the heart filling will be more viscous.I also roughly calculated the cost. These materials can be used to make 30 mooncakes, each of which is 75g. Excluding the packaging box, utilities, labor costs, time costs, etc., the material cost is about 100 yuan. Moreover, the production difficulty and operation requirements of this kind of moon cake are much higher than those of ordinary moon cakes, so it is understandable to sell the "sky high price".
Step 1 . On the first day, make heart filling first. Prepare various materials.
Step 2 . Put the salted egg yolk into the middle of the oven, heat it up and down 200 degrees, and bake it for 10 minutes until the egg yolk is completely cooked.
Step 3 . Add milk to the egg yolk while it is hot, and beat it into a fine paste.
Step 4 . Pour the white chocolate, butter, salt and egg yolk milk together and heat them in water until they melt.
Step 5 . Pour it into the square mold or spherical mold, freeze it in the refrigerator for 4 hours or overnight, and demould it after it is completely hardened.
Step 6 . The next day, make cream stuffing first. Prepare various materials.
Step 7 . Soften the butter at room temperature, add icing sugar and mix well.
Step 8 . Add eggs and stir well, then add milk, sift in Chengfen, cheese powder and milk powder and stir well.
Step 9 . Cover with plastic wrap and steam in a steamer for about 20 minutes.
Step 10 . Cool in the air, stir well, cover with fresh-keeping film, and refrigerate in the refrigerator.
Step 11 . The next day, continue to make the cake crust. Prepare various materials. The skin of milk yellow flow heart moon cake is actually a cookie skin, but the ratio is different from that of cookies, and the method is the same.
Step 12 . Soften the salt free butter at room temperature, pour in the icing and mix well.
Step 13 . Pour in the egg yolk and beat it until it is light and smooth. This cake only uses egg yolk, not egg white, so the cake is more loose.
Step 14 . Sift and pour in the low gluten powder and milk powder, stir them evenly, knead them into a ball, and wrap them with fresh-keeping film. Refrigerate for 1 hour.
Step 15 . The next day, the next pack stuffing combination. Divide the cream stuffing into 25 grams each, round it, punch a hole in the middle, stuff the frozen and hard flowing stuffing in, and seal it quickly.
Step 16 . Round it slightly, seal it with plastic wrap, and refrigerate it for 30 minutes. It's better to harden a little, but it can't be too hard to avoid bad pressing die.
Step 17 . Divide the cake crust into 40 grams, take one out first, and put the others back in the freezer. The crust is pressed into 1.5 times of the filling in the palm of your hand, and the round filling is wrapped and closed.
Step 18 . Put it into a 75g moon cake mold, flatten it a little by hand, then put it into the mold, gently press out the pattern, and put it on the baking pan. After all pressed, put it into the refrigerator and freeze overnight. Bake only when it is completely hard, otherwise it is easy to crack and explode the filling, which will affect the flow effect.
Step 19 . On the third day, bake. Preheat the oven and heat it up and down 190 degrees. Put the frozen milk yellow flow heart moon cake on the baking pan without thawing, spray a little water on the surface to avoid cracking, put it in the middle of the oven, bake it up and down for about 10 minutes, until the surface and bottom are slightly white, take it out, and then brush the surface with egg yolk water.
Step 20 . Return to the oven and bake at the same temperature for another 5 minutes until the side of the moon cake bulges slightly, turns white, and the surface pattern is slightly colored. Take it out and brush it with egg yolk water for the second time.
Step 21 . Finally, bake it for another 5 minutes. The surface is slightly darker, and the whole golden yellow can be baked out.
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