Milk moon cake
By VicentaLakin
We're about to have a mid-Autumn Festival, and every year there's a different trend, and this year there's this yellow cake, the soothing taste, the yellow and the unstoppable flow of water
Recipe Recommendations
- low-gluten flour 160g
- milk powder 20g
- corn starch 43G
- light cream
- coconut milk 45G
- butter 60g
- eggs 180G
- Chengfen 60g
- condensed milk 20g
- fine sugar 45G
- custard powder 20g
- powdered sugar 100g
- milk 130g
- sweetening
- roast
- several hours
- senior
Steps for Milk moon cake
1
1. Spraying of white sugar, lactation, light cream and coconuts into the mix basin, evenly mixed
2
2. Equalization of low-banded flour, milk powder, maize starch and gish powder after sifting
3
Insert butter by pouring into the decomposition liquid portion
4
4. Hand-made and surface-free, stand-by
5
5. Balancing the softening of butter with sugar powder in the moon cake pie
6
6. Partly add scattered eggs
7
7. Slowly add milk and milk, evenly mixed
8
8. Sifting of powdered powder and powdered milk, with light and manual mixing
9
depp steam box pastry, evaporated to 25min, mixed every few minutes, until condensed
10
10. seal the skin of the moon and the skin of the moon cake with 10 centimetres loose
11
11. split the skin of the moon into 25 g and the pie into 30 g, rounded
12
The skin is thin, and the milk is wrapped in the middle of the skin
13
13. Put it in the moon cake mold, squeeze it on the grill and brush the egg yolk。
14
the depp oven roasts 180 degrees and makes 20m
15
It's deliciousMilk moon cake Make Tips
When making the pastry crust, add the softened butter last and mix just until combined. Overmixing can cause the butter to cream, leading to collapsing during baking. Since different flours absorb water differently, adjust the amount of liquid ingredients when making the dough according to its absorption; otherwise, if the dough is too soft, it will also cause the pastry to collapse during baking. After preparing the dough and the filling, place them in the freezer for 30 minutes; this makes them easier to work with and increases the success rate. Strain the egg wash and brush it on as evenly as possible to make the baked mooncakes look more appetizing. Store the finished mooncakes in a sealed container; as they rest, the oil will return to the surface and the flavor will improve.