Milk yellow filling flow heart moon cake-You Are Foodie

By hardy
3

Milk yellow filling flow heart moon cake

The Mid Autumn Festival is getting closer and closer. There are still 17 days left. The annual Mid Autumn Festival is coming again. Before the moon cake festival, the moon cakes have already come first. Today, let's first make a new favorite of the Mid Autumn Festival moon cakes - the very expensive milk yellow flow heart moon cakes. The moon cakes emit strong milk yellow and salted egg yellow fragrance from the inside to the outside. The flow heart milk yellow is soft and smooth, and the milk fragrance is full, and you can experience the happiness of a burst of milk. Sisters, hurry up and make arrangements. Oh [show your teeth] [show your teeth]

Seasonings

Powdered Milk 30g
low-gluten flour 70g
Salted egg yolk 45g
unsalted butter 150g
Sugar 40g
egg 3
Jinsha cream filling appropriate amount

Step 1 . Prepare the cooked salted egg yolk and use it directly.

Step 2 . Remove the salted egg yolk.

Step 3 . Crush and sift.

Step 4 . Get delicate salted egg yolk sand.

Step 5 . First, I'll make the flowing filling, and prepare white chocolate, light cream and salted egg yolk.

Step 6 . 15g white chocolate + 45g light cream, melt in hot water.

Step 7 . Stir to make it mixed evenly.

Step 8 . Add 35g of salted egg yolk.

Step 9 . And stirred again.

Step 10 . Squeeze the flower mounting bag into the mold of flow filling (5g each).

Step 11 . Cover it, put it in the refrigerator and freeze it overnight. It is completely frozen and the filling is ready.

Step 12 . Now let's make cream filling, and knock three eggs into the bowl.

Step 13 . Add 40 g of sugar.

Step 14 . Add 45g salted egg yolk.

Step 15 . Stir to make it mixed evenly.

Step 16 . Sift in 70 grams of low gluten flour and 30 grams of milk powder.

Step 17 . Stir to make it mixed evenly.

Step 18 . Add 150 grams of cream.

Step 19 . Stir to make it mixed evenly.

Step 20 . Pour into the pot and stir fry (turn the heat down all the way).

Step 21 . Keep stirring so as not to paste the bottom.

Step 22 . Stir fry until it does not touch the scraper, and then it can be out of the pot.

Step 23 . Put it out to cool, refrigerate and cool it, and cover it with fresh-keeping film to avoid air drying.

Step 24 . Cream filling is fine. Divide it into 25 grams of even small dosage.

Step 25 . Take out a cream filling and press a small hole with your hand.

Step 26 . Wrap a flow filling (move quickly, and the flow filling is easy to melt).

Step 27 . After the reunion, the filling of the moon cake is ready (filling with milk yellow flowing heart), all of which are quickly completed in turn, and then put into the refrigerator to freeze hard (about one hour).

Step 28 . Now let's make the crust, 55g softened butter + 20g powdered sugar.

Step 29 . Send me away.

Step 30 . Add 40 g of conversion syrup and stir well.

Step 31 . Add two more egg yolks and stir well.

Step 32 . Sift in 160g of low gluten flour and 20g of milk powder and mix well.

Step 33 . Knead it into a ball. Don't stir it too much to avoid gluten. The moon cake skin is ready. Put it into the refrigerator and relax for 30 minutes.

Step 34 . At the end of the time, divide into small doses of 20g each.

Step 35 . Take out a cake skin preparation.

Step 36 . Press it flat with a scraper across the fresh-keeping film and press it into a round piece of about 8-10cm.

Step 37 . Hold the round piece with your hand.

Step 38 . Wrap in a mooncake filling.

Step 39 . Slowly close your mouth.

Step 40 . The ball is round.

Step 41 . Roll it in the flour.

Step 42 . Put it into the moon cake mold.

Step 43 . Invert the button, put it into the baking tray, press out the pattern, and finish it all in turn. Put it in the refrigerator for more than 2 hours, and freeze it hard. This is the key to prevent the heart filling moon cake from collapsing.

Step 44 . At the end of the time, the frozen moon cakes will produce embryos.

Step 45 . Spray water.

Step 46 . Put it into the preheated oven (air oven), 180 ° C, middle layer, and bake for 5 minutes.

Step 47 . Take out, brush a thin layer of egg yolk liquid, put it into the oven again, 180 degrees, middle layer, bake for 15 minutes, and then out of the oven.

Step 48 . Well, the finished product drawing is sealed and stored. After one day, the oil return color will be more beautiful.

Step 49 . It'll be fine if you pop the liquid filling moon cakes.

Step 50 . Rich milk flavor and mellow taste.

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