Wanghong Liuxin moon cake is more delicious at home
When it comes out of the oven, take a bite while it is hot, and the flowing heart milk will burst in your mouth instantly. The cake crust is crisp and fragrant, the filling is soft and waxy and sweet, the salted egg is yellow but not greasy, and it is also wrapped with a strong milk flavor. The taste is full of layers. It is worthy of being a net red moon cake!
Step 1 . Steamed salted egg yolk, crushed for standby.
Step 2 . First, make the fillings, mix the starch with coconut milk, and stir well.
Step 3 . Mix milk and cheese powder evenly.
Step 4 . Heat Sanhua light milk and sugar over low heat and stir well.
Step 5 . Add the mixed starch slurry and mix well.
Step 6 . Add custard powder and mix well.
Step 7 . Add the salted egg yolk, heat it over low heat, and mix it slowly.
Step 8 . Squeeze the flowered bag into the mold, and the fillings need to be frozen overnight.
Step 9 . Next, make the cream filling part, mix 2 eggs and sugar.
Step 10 . Add milk and light cream and stir well.
Step 11 . Add corn starch, low gluten flour and milk powder, and mix well.
Step 12 . Add salted egg yolk and butter to the batter, and stir fry over low heat until solid.
Step 13 . Beat the butter until fluffy, add the whole egg liquid and Sanhua light milk, and stir well.
Step 14 . Add low gluten flour, sugar and custard powder, continue to stir evenly, knead into dough, cover with plastic wrap and let stand for 1 hour.
Step 15 . Divide the cream stuffing into 30 grams, wrap it in the frozen heart filling, close it and rub it round.
Step 16 . The crust is divided into 25 grams on average, wrapped with stuffing, closed and rounded.
Step 17 . Press out the shape with the moon cake mold and freeze it for 3 hours.
Step 18 . Before baking, take it out and spray some water, put it into the preheated oven and bake it at 200 ℃ for 6 minutes.
Step 19 . Take it out and coat it with egg liquid. Bake it for another 5 minutes.
Step 20 . Finally, apply honey water and bake for 6-8 minutes.
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