From the beginning of the beginning of the heart of the cheese tower, the back of the chocolate, until now the Mid-Autumn Festival, popular chocolate flow moon cake, mango flow moon cake, French moon cake. . . . . . Ok! Let's do one of the most eye-catching things: Hong Kong-style milk emperor quicksand moon cake:) (The amount of the following formula can be used for the amount of 7-month cake, 50g moon cake mold can be used)
[Making the quicksand stuffing:] Take a salted duck egg yolk, crush it with a small spoon, add the softened butter and mix well.
Mix the fish gelatin powder, boiled water and fine sugar evenly, and heat it to the fish gelatin powder and melt the sugar.
Step 2 is flushed into step 1, the butter is melted and stirred well.
Add black and white milk and mix well. At this time, if you use a cooking stick, the quicksand will be more delicate.
Pour the quicksand into the ice tray or mold and freeze.
[Making the Emperor's Stuffing:] Mix the “Milk Stuffing A” material with egg to dissolve the sugar without particles.
Add the 'Jianwang Stuffing B' material to the mixture of Step 6 and mix well.
Mix the “Champagne Filling C” material and heat it to a slight heat and leave the fire.
The heated 'milk stuffing C' was poured into the mixture of the step 7 while stirring, and the mixture was uniformly stirred to obtain a milk emery slurry.
Drill the salted duck egg yolk for use. Pour the milk powder from the step 9 into the pan, stir fry over medium heat, stir well and mix in the crushed cooked salted duck egg yolk. Let cool at room temperature and put in a fresh bag. The mouth enters the refrigerator for refrigeration.
[Making the crust:] Soften the butter at room temperature, add the sugar powder and mix carefully.
Add whole egg liquid and stir until the butter completely absorbs the egg liquid.
The mixture of step 12 was sieved into flour, whole milk powder, and custard powder and carefully mixed.
The average dough of the cake was divided into 7 parts, each of which was about 27g, and was placed in a refrigerator for one hour.
[Package moon cake:] Take out the refrigerated milk emperor stuffing, divide it into 7 parts on average, and pack the frozen quick sand stuffing in the milk emperor stuffing.
Quickly wrap the milk emperor with a refrigerated crust and roll it round.
The wrapped moon cake was compression molded and placed in the frozen for ten minutes.
Add an egg yolk to some soy sauce and mix well.
The moon cake was taken out from the freezing, and the egg liquid of the step 18 was thinly swept on the top pattern of the moon cake, and then the freezing was continued for 5 hours.
[Grilling:] Take out the frozen cake, pick up the moon cake, use a watering can to adjust the mist to spray the cake into the whole, and then put it into the preheated oven to bake (temperature and time combined with your own oven) Settings, the advice here is: short-term high-fire roast, you can refer to the cookie's baking temperature and time data).
Baked moon cakes can be eaten at room temperature and cooled. If you are refrigerated, you want to eat the heart. You need to heat it again. The bottom of the microwave can be heated for ten seconds.
1. When making the quicksand stuffing, be sure to completely freeze the quicksand stuffing. When the bread is poured into the milk emperor, the action should be quick, avoiding the quicksand filling and mixing with the milk emperor, causing the flow failure. 2, Hong Kong-style milk emperor Liusha moon cake tastes softer, not as crisp as the traditional Cantonese-style moon cake, the appearance of golden, slightly caramel color can be observed when baking. 3, the baking of this moon cake is recommended to be baked for a short time, so that the surface of the moon cake is quickly formed in a short time. If the baking time is too long, the quicksand will be heated and swelled, causing the moon cake to sag and even burst. 4. When making the crust, don't over-squeeze it. Just mix it evenly and squat it. Avoid the phenomenon of over-squeezing the gluten, and finally the elephant legs appear.