Milk moon cake
By VicentaLakin
Last year, the traditional broad moon cakes and the Su-style meat moon cakes were made, and this year, when I saw Mr. Jun's yellow mooncake recipe, I tried it immediately。
Recipe Recommendations
- salted duck egg yellow of 4
- fine sugar 35 grams
- light cream 60 grams
- butter 55 grams
- milk powder 27 grams
- corn starch 55 grams
- Coconut milk powder 3 grams
- low-gluten flour 120 grams
- powdered sugar 30 grams
- Egg whole egg liquid 24 grams
- egg yolk a
- milk fragrance
- roast
- several hours
- senior
Steps for Milk moon cake
1
Pyramids: four salted ducks, butter, cream, powdered milk, corn starch, 3 grams of coconut
2
Spray the raw salty yolk surface with white wine, preheat the oven for 8-10 minutes until the yolk is ripe, then pressure the yolk into powder and filter
3
Add sugar and cream to the yolk powder
4
Add milk and corn starch and coconut
5
Add melted butter
6
Put it in the milk pot and mix it evenly with a mixer, then heat it up in a fire, and mix it up into a mixture
7
It's better to freeze in the fridge when it's cooled, and then divide it into 12 equals, about 20 grams, and put it in the freezer for use
8
Pumpkin: 120 grams of low-banded flour, 48 grams of butter, 24 grams of cream, 30 grams of milk powder, 24 grams of yogurt and 30 grams of sugar powder
9
Add the above materials
10
With a scratchboard, it's full
11
Split the mooncakes into 12 equals, about 22 grams each
12
The mooncakes and the mooncakes split into 12 equals
13
I'll flatten the mooncake, and I'll put the mooncake on the mooncake
14
Put the packaged mooncake in a 50-gram mooncake mold
15
12 months of cake, frozen in the fridge for more than 2 hours
16
Mooncake skin brushed egg yolk
17
The oven's 220 degrees preheat for five minutes
18
A baked mooncake
19
The moon cakes are sealed after cooling, and the food is best after a day。