Quicksand stuffing (divided into 10- 1 1g)
Salted egg yolk 50 grams
40 grams of butter
Fine sugar 32g
Milk powder 40g
Custard powder 4g
Milk10g
Milk yellow stuffing (divided into 25g/ tablet)
Salted egg yolk 35g
Fine sugar 42g
60 grams of corn starch
Custard powder 7g
Milk powder 28g
Condensed milk 28g
Egg liquid 35g
Coconut milk 63g
Milk 63g
39 grams of butter
Crispy skin (divided into 35g/ piece)
67 grams of fine sugar
Butter147g
25 grams of eggs
Cream (without milk) 29g
Low powder 28 1g
Custard powder 1 1g
The practice of quicksand moon cakes (quicksand moon cakes close to the beauty of Hong Kong)
Treat the egg yolk first. Brush a layer of cooking wine and a thin layer of oil on the egg yolk to prevent the surface from being too dry when baking. Bake in the oven 150 degrees for 6-8 minutes until the surface looks slightly white. Weigh the required amount and crush or break it with a spoon or a cooking machine for later use.
Next, make quicksand stuffing first! When the butter becomes soft, add the fine sugar and stir well with a spatula, then add the processed salted egg yolk powder.
Gently stir the mixture from the second step with electric egg beater.
Gently mix the milk powder, custard powder and milk. Because the amount of milk is very small, it is impossible to soak all the powder. But it doesn't matter, it doesn't affect.
Pour the mixture of 4 into the butter mixture and stir evenly with a scraper until there is no dry powder. (PS。 You can also add milk to the butter mixture, and electric egg beater will mix it well before adding the powder. )
Next, put the stirred quicksand stuffing in the refrigerator for at least 6 hours. Freeze thoroughly, or it may not flow out!
The stuffing can be frozen for half an hour to an hour, because it is not very hard. Divide the stuffing into 10- 1 1g, and continue to freeze.
It is suggested that quicksand stuffing should be ready for use the night before.
Make milk yellow stuffing below, and the milk yellow stuffing will not flow. It is used to wrap quicksand stuffing, and the outermost layer is cake crust. Why not just pack quicksand stuffing? Because quicksand stuffing is in a flowing state, it is closer to liquid when baking. When baked, it will boil like boiling hot water. If there is no cream sandwich bag, it will definitely explode, and the thin skin will definitely not be wrapped.
I didn't take pictures when I made the cream filling, but the steps were simple. Just mix it up and pay attention to the order.
Mix sugar, flour, custard powder and milk powder. Add condensed milk, eggs, coconut milk and milk and mix well.
Add butter ~ stir slightly. It doesn't matter if it doesn't melt, because it will be steamed soon.
Steam over high fire, stir until the butter melts, then continue stirring for a while and mix well, then cover and steam, and steam will solidify. Open the lid every 3-5 minutes to observe and stir. Finally, when it is almost completely steamed and solidified, it should be constantly observed and stirred.
Take it out after complete solidification and stir it immediately. Add chopped salted egg yolk and stir well. Cover the top of the filling with plastic wrap, completely cool and refrigerate overnight. You can also use fresh-keeping bags to tie them up and store them.
Finally, make the crust! Friends who are familiar with baking at West Point will find that the pastry is really like a biscuit. So this kind of skin also feels a bit like cookies, crunchy!
Soften butter, add fine sugar and stir in electric egg beater. Add eggs and cream several times and beat well with electric egg beater. It doesn't matter if some are not completely integrated.
Add the powder, scrape and mix evenly, put on gloves (you can also knead it into a ball without using it).
We can finally start packing! Divide the skins into 35g/ piece, 25g/ piece for cream filling and10-1g/piece for quicksand filling. Some friends want to ask if they are too thick-skinned. Dear friends, this kind of leather is not as malleable as Cantonese leather, and it is still easy to crack when wrapped. After cracking, the filling is easy to burst. Besides, this leather is also very special and delicious ~
Wrap the quicksand stuffing with milky yellow stuffing, and be careful to move quickly, because quicksand stuffing is easy to melt.
Press the skin into a solid cake with the palm of your hand, not too thin, and wrap it with stuffing. Be careful not to have cracks.
Preheat the oven to 230 degrees. The wrapped moon cakes are covered with a thin layer of flour and pressed directly on the baking tray.
Spray a layer of water on the shaped moon cake and bake it in a preheated oven for 5 minutes. Take out, brush a layer of egg liquid, and cool for 10 minute.
Brush another layer of egg liquid and bake in the oven for 4 minutes.
Take the moon cake out of the oven, brush it with syrup and bake it for another minute. You can eat it when it's cold ~ moon cakes don't need oil return.
You can also bake 1 min to make the color look better, but watch it next to the oven!
PS。
Egg liquid
One egg yolk+whole egg liquid 10g, mix well (you can use whole egg liquid directly if you are in trouble).
Medicinal syrup
20g sugar mixture10g hot water (I use syrup ready-made in coffee shop.