In fact, in my blog, I wrote it last year, but as soon as I get to the mooncake season, I will ask more people, then I will carry it over, so that I can easily compare it with others. Because of last year, Hong Kong was a very red milky moon cake. Someone once ate it once and he liked the milky yellow stuffing. So I strongly demanded that I have a cottage. The problem is that I have not eaten the authentic cockroaches. Searching on the Internet, I thought it was very simple. Later I did my homework and found that the moon cake was different from the traditional Cantonese style. The cake skin was closer to the biscuit skin. I saw a lot of recipes and found that only the side of the West Building and I found Hong Kong. The blogger’s party is more reliable. The recipe of the Hong Kong blogger is based on the recipe given by the pastry chef who retired from the peninsula in the local magazine and the things she learned in her class. In fact, the ingredients are in the West Building. It's a little different. I think her pattern is clearer and it seems that the difficulty is not too big, so this time I tried the Hong Kong blogger's side. I made a small change. I personally think that it can be baked for a long time. The cake is not crisp enough and a bit Thick, but the people around him, including someone who has eaten authenticity, agree with his mother-in-law that it is delicious. Maybe I really don't appreciate the things like milk yellow and moon cake. If you are interested, you can try it~ I will reduce it. The following materials are enough to make 8 of 50 grams. If you like it, double it.
Preparation: Take out the salted egg yolk, add the right amount of rice wine or Shaoxing wine to remove the aroma, add the aroma, steam in the pot for 10-15 minutes, let cool
Sift all the powder in the filling, add the egg mixture and mix well, then add sugar, coconut milk, condensed milk and stir until no granules
Add softened butter and mix well. There is a small amount of particles. It will melt when steamed.
Pour the filling into the pan and steam for about 15-20 minutes. Stir the mixture every 2 or 3 minutes to make the filling evenly steamed. After the filling is steamed, press it with a spoon for dozens of times or mix it with a cooking machine. The filling will be more delicate.
Cut the steamed and salted egg yolks, of course you can also put them in half.
The steamed stuffing is cool, half add the egg yolk and mix well. The other half is not added (my own practice, you can add it). Pack it in oily paper and put it in the refrigerator for one night, because the steamed stuffing is more scattered. It is difficult to fill, it will be easier to refrigerate for one night. It will be easier to pack and refrigerate for one night. After taking out the filling, divide the filling into 8 parts. It will be better to pack into a jujube type, about 20-23 g, and put it back in the refrigerator for use. If you don't understand, please see step 8)
Make the crust, soften the butter and add the sugar powder and mix well. Do not need to send it. Add the egg liquid and coconut milk several times, then add the sieved powder and mix evenly. Let the refrigerator freeze for about 30 minutes.
Remove the cake skin and divide it into 8 portions, about 30-33 grams, and take one copy each time and put it back in the refrigerator. On the cling film, press it into a thin, thick inner cake, put the filling, push the cake with the tiger's mouth and wrap the stuffing into a jujube type.
Put the thin end into the mold and press it down into the shape of the mooncake (a little bit of powder that sticks to the mold!)
Put the pressed moon cake back in the refrigerator for at least an hour! It can be prevented from being deformed during baking because the hot cake and the filling are too soft. Bake: After the refrigerated mooncakes, apply a layer of ultra-thin egg yolk solution and bake in a preheated oven for 5 minutes in the oven. Then take it out and brush a thin layer of egg yolk, let it air dry for 10 minutes and then bake it for 250 minutes at 250 degrees. Then remove the honey water or sugar water and bake it back for two minutes.
Ps: The egg liquid should be thin, otherwise the moon cake pattern will not be obvious. The egg yolk is made up of a mixture of egg yolk and a teaspoon of protein. (People think that the whole egg yolk can also be) The sugar water is: the ratio of honey (sugar) to water is 1:1, and it is evenly mixed.
1. The baked moon cake can be stored for about 3 days at room temperature, and can be stored for 2-3 weeks in cold storage. If you want to restore the taste, you can bake it back for 6 minutes before eating. After cooling, you can restore the crispness. 2. Personally like it. More color, I think you can try to bake for a little longer, see if it will be more crisp. This moon cake skin is a bit of a crispy taste, but it doesn't fall off when you touch it. It is served with salty and sweet stuffing. It is full of fresh taste. Unlike the traditional Cantonese-style mooncakes, it will be greasy to eat half a meal. It is worthwhile to try it. Maybe you will fall in love~ Although you haven’t eaten the original peninsula, you can save money and eat what you like. The taste is really good~3, my text is very based on the original author plus his own little experience, grateful for her free share!