This recipe can be used to make 10 50g moon cakes. I have a recipe for Mocha Taoshan moon cake in my recipe.
Add the right amount of strawberry fruit powder or a few drops of red food color to the perfect peach skin. Put it in pink and set it aside.
Cream cheese softens at room temperature
Boil a pot of water and put the cream cheese on the water and melt it. Stir it while stirring. Let the sugar melt into the cream cheese.
Because there is still a sieving step afterwards, the cream cheese does not need to be very delicate.
Dispel two eggs (three eggs are used in the figure because of the different amount)
Eggs are broken and sieved into flour
Stir the low-gluten flour with a manual eggbeater. Do not use too much force or excessive agitation.
Pour the beaten egg paste into the cheese paste. Also use a manual egg beater to evenly.
Put the milk in a small heat in the pan and heat it to a small bubble. (I use black and white milk. It is actually a condensed milk. So when you heat it, you should pay attention to the stick. If you use ordinary milk, you won’t stick the pan, but the milk taste is relatively no. So thick)
Pour the heated milk into the cheese batter and mix evenly with a manual whisk
Pour the stirred paste back into the pan
Heat the medium and small heat, add the butter and stir until it is solidified. (Do not fry too much. Stir fry until it is a non-stick pan.)
Pour raspberries, fine sugar, and condensed milk in a small fire.
Stir-fry until the water is evaporated to the raspberry sauce. Stick to the shovel and put it on the plate to cool.
Take 20g cheese stuffing into 5g raspberry sauce and take 25g peach mountain skin. Put the filling moon cake mold brush thin layer of oil moon cake into the mold oven to preheat 170 degrees to 160 degrees for 12 minutes (you can eat directly without oven) The oven can make the moon cake more fragrant and better.)
After baking, the moon cake skin will be a bit hard and cool, and then put it on the plate. (It is best to pack a layer of plastic wrap under the dish to prevent the moon cake from sticking to the bottom.) Wrap the plastic wrap for 1-2 days. The oil is very powerful and it will become more sticky. Don't touch the patience. The color of the mooncake after the oil return will be more beautiful and it will be very moist.