Blueberry mooncake
By VicentaLakin
Last time I made a blueberry ice-cream mooncake, there was a little pie left to make a broad mooncake to see how it felt. Looks pretty good, but it's just too fragrance, far more than ice cream。
Recipe Recommendations
- Cream blueberry filling 120 grams
- Cantonese mooncake dough 60 grams
- egg liquid appropriate amount
- milk fragrance
- baking
- several hours
- simple
Steps for Blueberry mooncake
1
Split the creamed blueberry pie into a ball of 20 grams
2
The pasta is divided into 10 grams
3
Put the noodle down
4
Put the material in
5
Wrap it up like a bag of soup
6
Shut up and roll. All done
7
Put a little flour in the moon cake, shake it and fall out
8
Put it in the moon cake
9
Put it on the table
10
Roll out the styrofoam
11
Put the made moon cake in the oven, put it in the preheat oven, 200 degrees, for about five minutes
12
Take it out, brush the egg fluid, put it back in the oven, and bake it for 10-15 minutes
13
The surface is yellow and yellowBlueberry mooncake Make Tips
The cream will give off a rich aroma after being roasted. Therefore, it is not advisable to add too much cream to the cream filling used for baking.
In short, the fillings of different types of mooncakes are not arbitrarily interchangeable.
In short, the fillings of different types of mooncakes are not arbitrarily interchangeable.