How to make Hong Kong Meixin Flowing Milk Cream Mooncake

Ingredients [1608222]:
Stir-fried filling :, coconut milk: 22g, salted egg yolk: 4, gelatine flakes: 12g, corn starch: 6g, sugar: 60g, whipped cream or Sanhua evaporated milk: 160g, condensed milk: 20g, golden sand milk filling: Low-gluten flour: 112g, sugar: 135g, corn starch: 55g, salted egg yolk: 8, eggs: 3, unsalted butter: 60g, milk powder: 45g, milk: 120ml, light cream: 105g, mayonnaise: 10g , Moon cake crust :, low-gluten flour: 600g, custard flour: 38g, whipped cream or three-flower light milk: 55g, unsalted butter: 290g, sugar: 112g, eggs: 1, surface :, water: each spray Two times, egg yolk water: egg yolk liquid + a little water, honey water: honey + a little water,
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 1: Duck egg yolk cooking wine to go fishy for 20 minutes
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 2: Bake at 175 degrees for 8 minutes
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 3: crushing the spare
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 4: First make the stuffing: gelatin slices, cut into small pieces, and drink potable water
After refrigerating for 5 minutes
Drain water
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 5: whipped cream and condensed milk mix
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 6: Mix coconut milk and corn starch
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 7: Heat the evaporated milk and sugar over low heat and keep stirring until boiling
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 8: Pour the mixture of coconut milk and starch and stir well
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 9: Add crushed duck egg yolk and stir well
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 10: add softened drained gelatine flakes
Keep stirring until it can flow
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 11: Put in the box and freeze for later use
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 12: Let’s start making the golden sand milk filling: the butter is softened to room temperature
Duck egg yolk crushed
Low powdered milk powder corn starch mix well
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 13: Add sugar to the eggs and stir well.
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 14: Pour in milk and evaporated milk and stir well
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 15: sieve low powdered milk powder and corn starch
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 16: stir into a paste
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 17: Pour into a pan over low heat
Add crushed duck egg yolk
Keep stirring with a spatula
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 18: add butter and keep frying
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 19: to add flavor
I tried adding a bit of mayonnaise and fry until the milky filling was in a hug.
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 20: Put it in a box and refrigerate it for at least an hour
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 21: Start skinning: the next few steps are key
If you want to save hours
It must be done strictly according to what I wrote. I have compared it with two mooncakes.
Using this principle is not much different
Beat butter with sugar
Stir it or not stir well
Send for at least 10 minutes
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 22: butter is lightened and turned white and sharp
Ca n’t be lazy
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 23: add eggs and evaporated milk
Keep sending until it turns white and light
Cannot be lazy
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 24: small tip hooks are required
Otherwise you can only waste a few more hours
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 25: add the custard flour to the low gluten flour and mix
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 26: sift the powder into the butter
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 27: Cut and mix with pressure
Don’t get cramped
21-27 steps must be strictly operated without dry powder
Don’t say i didn’t tell you oh the dough is wrapped in plastic wrap
Refrigerate for at least one hour
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 28: Both are refrigerated and frozen until the time begins to combine: Divide the total amount of golden sand milk yellow filling by 45
Divide into 45 pieces and take out the total amount of frozen filling filling divided by 45
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 29: take a golden sand milk filling and wrap a streamy filling
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 30: close your mouth and roll into balls
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 31: all cover the plastic wrap
Put it in the refrigerator for an hour and refrigerate enough time to do the following
step
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 32: Divide the total moon cake crust by 45 and divide into 45
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 33: take a mooncake crust and refrigerate the filling
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 34: close the mouth and knead into a ball
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 35: if you have done steps 21-27
Now it’s ready to die.
Then please put the ball cover plastic wrap in the refrigerator for half an hour
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 36: stamped moon cake
The original recipe is to let the cover cling film freeze for 4 hours at this moment. I have proved that
If I strictly follow the method of making moon cakes
Now you can start spraying and baking
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 37: The moon cake is sprayed with water to prevent cracking of the oven after 175 degrees preheating for 10 minutes
Bake at 175 degrees for 8 minutes
Take out egg yolk water
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 38: brush with egg yolk water
Egg yolk water is a mixture of egg yolk + 10ml water
Gently brush, do n’t force it, it ’s very soft
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 39: Brush the egg yolk water and continue baking for 6 minutes
Take it out
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 40: brush honey water
Honey water is a spoonful of honey + 10ml water
Gently brush
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 41: Brush the honey water and bake for 6 minutes.
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 42: This is baked directly after printing
The pattern is still for practice. I made two plates.
After the second plate is printed, the plastic wrap is refrigerated overnight and then roasted. See the comparison chart below.
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 43: This is baked directly without refrigeration
The pattern is still there
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 44: Comparison chart: left side is roasted overnight refrigerated
The right side is grilled directly
Not much difference
Almost negligible
How to make Hong Kong Meixin Flowing Milk Cream Mooncake-Make One Day
Step 45: finished product
After baking it is hearty
After cooling, put it in the box and keep it in the refrigerator.
Take out the refrigerator to warm up while eating
The microwave bites for 15 seconds