Hong Kong milk moon cake
By VicentaLakin
The milk cakes sold out there are at least $30 or more, too expensive, preservative additives or more, and they're not healthy, they're fresh and delicious, and kids can eat them. All the materials are made of treasures, brands or something, as if they were just like, hey, the results were the same. There were only eight of them in the family, and the food flow was forgotten, and more of them were expected for next time. Welcome to my V letter: u ring, learn more baking skills
Recipe Recommendations
- white granulated sugar 25 grams
- milk powder 25 grams
- custard powder 15 grams
- corn starch 30 grams
- condensed milk 25 grams
- light cream 45 grams
- coconut milk 45 grams
- butter 40 grams
- salt 0.5 grams
- low-gluten flour 80 grams
- sweetening
- roast
- half an hour
- ordinary
Steps for Hong Kong milk moon cake
1
Dairy yellow plating: the main material is then poured into the basin and evenly mixed into a non-particle slide Status
2
Small fire evaporates 20-30 minutes in the upper steam pan, during which the milk is evenly mixed every 5-8 minutes。
3
after the evaporation has been completed, it is removed, cooled into a small circle of 25 g, or it is divided directly into eight groups to cover the spare film。
4
Peaks: Combination of all materials in assistive material, rubbing into a lasagna, splitting into eight small formulations, covering the fresh membranes for one to two hours。
5
Mooncakes: flatten a piece of pie skin, put the yellow pie in the middle of the cake skin, tighten the pie skin, keep it down
6
Put it in the lunar grinder, pressure it, press it directly on the grill, put it all together, and brush a little egg fluid on the lunar cake, which does not appear to be visible。
7
The oven is preheated at 190 degrees. It's 15-20 minutes of skin color