A saline yogurt mooncake
By VicentaLakin
THE ICE-COVERED MOONCAKE CAPTURES THE HEARTS OF MILLIONS OF PEOPLE WITH ITS COLD Q-BALL TASTES, A SWEET MILKY YELLOW WITH SALTY YOLK, MIXED WITH THE SWEETNESS OF THE PRETENSE, WHICH TASTES DELICIOUS. NO OVEN, NO STEAM, NO RUBBING. WHITE IN THE KITCHEN
Recipe Recommendations
- snowy
- glutinous rice flour 75g
- sticky rice flour 75g
- Chengfen 50g
- fine sugar 45G
- milk 350g
- corn oil 35g
- Jinqixiang salted egg yolk of 7
- light cream 70g
- eggs of 3
- low-gluten flour 75g
- corn starch 35g
- milk powder 30g
- butter 45G
- salty and sweet
- steamed
- an hour
- simple
Steps for A saline yogurt mooncake
1
First, make ice skins and pour all three of the raw materials and sugar into the bowls and mix them evenly with milk。
2
Add corn oil evenly。
3
The slurry, evenly mixed, was poured into the plate and evaporated in the water for 30 minutes。
4
Take out the ice skins, the twigs are even, and cool。
5
A little white wine is sprayed with salty yolk, evaporated from the water, crushed with a spoon and sifted the powder。
6
Eggs go into the basin and fine sugar is evenly beaten with eggs。
7
We'll add milk and light cream to it。
8
Flour, milk powder, corn starch, torn to dry powder。
9
Spoiled paste to unfailing pots, salty yolk and butter, a little fire to fry。
10
It can be solid in about four minutes。
11
The material is divided into an average of 45 grams and the ice skin is divided into 25 grams, and the ice skin is flattened into the material and rounded up。
12
Pump the fined rice powder and put the mold in and press the flower type。A saline yogurt mooncake Make Tips
The ice sheet will not be fully eaten and will need to be packed with a membrane to be placed in a freezer, and it is recommended to eat as soon as possible。