Cranberry mooncake
By VicentaLakin
Recipe Recommendations
- milk chocolate 300 grams
- bittersweet chocolate 200 grams
- egg yolk 48 grams
- fine sugar 36 grams
- milk 150 grams
- gelatin tablets 3 tablets
- lemon juice 1/2
- light cream 150 grams
- the cranberry 30 grams
- rum a little
- sweetening
- other
- several hours
- ordinary
Steps for Cranberry mooncake
1
Cut the cranberry into small pieces and insert an appropriate amount of rum into the container。
2
Leaching back-up。
3
The glitting tablets are immersed with ice-opened water to soft and dry。
4
Insulation to melt。
5
Pumping: Placing egg yolk, fine sugar in containers and mixing it with an electric omelet to melt the fine sugar。
6
The milk is boiled up to 90 degrees, and then washed into the plentiful yolk, evenly mixed。
7
Add melted glint, evenly mixed。
8
Add lemonade, evenly mixed。
9
Add light cream to six distributions, evenly mixed。
10
Add soft cranberry, evenly mixed, cooled。
11
皮料制作：将巧克力Insulation to melt。
12
Put melted chocolate fluid in the mold。
13
Put it in the freezer for five minutes。
14
Uncondensed chocolate is poured out and placed in a freezer for five minutes to form a hard-on。
15
cranberry chocolate production: Pumps loaded into chocolate models up to eight cents full。
16
Put it in the freezer。
17
It's frozen to the point where it's taken out hard and it's covered with melted chocolate。
18
They are put in a freezer to the hard and can be eaten when they are demould. If you're not finished, you should keep it in the freezerCranberry mooncake Make Tips
Cranberry chocolate mooncake ingredients:
Leather: 300g milk chocolate, 200g bitter sweet chocolate
Filling: 48 g egg yolk, 36 g fine sugar, 150 g milk, 3 slices of gelatine slices, 1/2 lemon juice, 150 g light cream, 30 g cranberries, a little rum
Leather: 300g milk chocolate, 200g bitter sweet chocolate
Filling: 48 g egg yolk, 36 g fine sugar, 150 g milk, 3 slices of gelatine slices, 1/2 lemon juice, 150 g light cream, 30 g cranberries, a little rum