How to make flowing heart snow skin mooncakes, how to make flowing heart mooncakes

In fact, moon cakes are just a kind of dim sum at first. Later, people gradually combined moon cakes and moon appreciation, and moon cakes were used as gifts for friends to trust and connect with each other during the Mid-Autumn Festival. Mooncakes symbolize family reunion and longing.

There are many varieties of fillings for moon cakes, from the most primitive five-kernel fillings to a variety of fruit puree fillings, and there are many different shapes, including square, round, various flower and animal pattern ......

Today we will make the simplest snowy skin mooncake, so simple that it can be done in a few minutes without steaming or baking, let's take a look at the practice of snowy skin mooncakes, learn it, you can also become a chef in seconds.

The ingredients required are as follows:

200 grams of colored snow skin premix powder, a pack of egg yolk flow, and a set of moon cake molds.

The cooking steps are as follows:

Step 1: Prepare all the ingredients and put the egg yolk liquid in the refrigerator in advance to freeze.

Step 2: Put 200 grams of boiling water into a basin, add 200 grams of colored pre-mixed powder, stir well, and knead into a smooth dough after cooling.

Step 3: Divide the dough into 35g pieces and knead the pieces smoothly by hand.

Step 4: Take a small dose and flatten it.

Step 5: Squeeze the mayonnaise in the middle and wrap it up.

Step 6: Knead into a smooth dough and place it in a mooncake mold.

Step 7: Press upside down, and such a beautiful snowy skin mooncake is ready!

Tips: 1) Ice skin premix must be stirred with boiling water.

2) The egg yolk is also frozen in the refrigerator until it solidifies, so that it is easier to wrap and wrap without leaking the filling.

The preparation of flowing mooncakes is as follows:1. Distribute the butter and sugar until white.

2. Continue to beat the milk powder, eggs and honey, roughly feathered.

3. Add low flour and clear noodles.

4. Knead into a ball.

5. Put it in a fresh-keeping bag and let it go aside for about 20 minutes.

6. When we wake up the pie crust, we will wrap the filling, take out the flow heart from the refrigerator, and wrap the flow heart with custard filling.

7. Use the mold to press out the look you like.

8. Put it in a box and freeze it in the refrigerator for 4 hours.

9. Take out and put it in the baking tray and bake at 180 degrees for 10 minutes, then turn to 160 degrees and bake for 10 minutes.

10. Take it out after the test, take it out and let it cool.

11. Today's flowing moon cake is ready.

Ingredients: Pie: Filling:

About 200 grams of flowing filling.

Custard filling about 700 grams.

Crust: 195g butter.

Custard powder 25 grams.

Evaporated milk 40g (Sanhua or black and white brand evaporated milk).

Icing sugar 75 grams.

400 grams of cake flour.

Whole egg mixture: 35 grams.

Brush: 1 egg yolk (plus 1 teaspoon of egg white).

The practice of flowing moon cakes.

First of all, put the purchased flowing heart filling in the refrigerator to freeze hard lumps. The custard stuffing you bought back is fresh, take it out and pour it into the dish when you use it, pinch it a few times and pinch it to be soft and even!

Wrap the pie filling first: take a small piece of custard filling, about 25 grams, knead it round and then flatten, then cut a small piece of flowing filling and put it in the middle of the flattened custard filling, and slowly wrap the flowing filling with custard filling! Crumple into a circle!

If the flow is not frozen hard, it can't be wrapped here at all, and the frozen hard flow heart is taken out and softened quickly, and the action should be fast when packing, if it can't be wrapped up, then put it back in the refrigerator and freeze it again) After wrapping it in turn, put it in the refrigerator for later use, this dosage formula can pack 23!

Next, we make the pie crust: soften the butter, add powdered sugar, beat evenly with a whisk, add the egg mixture to continue beating and absorb, then add evaporated milk and beat evenly! When adding each item, you just need to beat it evenly, and you don't need to beat it for a long time or what kind of accumulation you get!

Then sift the custard flour and flour into the whipped butter and stir well to form a soft wet dough, which is the mooncake crust!

Divide the crust into 35 grams each, and you can divide it into 23 pieces! Take a pie crust and knead it round and put it in the palm of your hand to flatten it, then put the pre-wrapped flowing custard filling in the middle of the crust and wrap it up, and slowly push and tighten, then the flowing custard filling is wrapped in the pie crust, and all the flowing custard filling is wrapped.

Use a 50-gram mooncake mold to press the mold. The dough is glued to the dry flour and put into the cake mold and pressed into the mold.

Press it in turn! Separate into a baking dish! (If you put all the finished mooncake blanks in the refrigerator for 2 hours before baking, and then bake them, the effect is better and the shape is more beautiful)!

I didn't bother to wait for it to be ready and just baked it!! Put the finished mooncake blank into the middle layer of the preheated oven and bake it at 220 degrees for 5 minutes to set!

After baking for 5 minutes, take it out, brush a layer of egg wash on the surface of the mooncake, and then put it back in the middle of the oven at 200 degrees and bake for another 5 minutes!

Baked and baked?

1. First of all, make the flowing heart filling. Steam the egg yolk for 15-20 minutes and steam it thoroughly, melt the butter, warm up the whipping cream, soak the gelatin cold water and melt it in water, then put all the ingredients into a blender and puree, you can add some condensed milk to see everyone's preference, sift it once, and put it in the refrigerator.

2. Make custard filling. Melt the butter, warm the whipped cream, and stir all the ingredients together. Microwave for a minute, then stir well. Repeat three times to evaporate too much water. Use blotting paper to absorb excess oil, then stir and let it cool naturally.

3. The same steps as the custard filling to make the moon cake crust The kneaded skin is relatively soft, which is a normal phenomenon, and the appropriate hardness is very similar to the earlobe. The custard filling is divided into a small dough of 20g, and the dough is divided into a small dough of 25g.

4. Wrap the stuffing with dough, the skin is very malleable, it is easy to wrap, the mold is sticky and sub-molded, and the oven is preheated to 200 degrees, 10-15 minutes.

The flowing custard mooncake is filled with custard, using French natural butter, to make the flowing filling of the flowing custard mooncake, it also has a flowing effect at room temperature, the mooncake exudes a rich custard and salted egg yolk fragrance from the inside out, the flowing custard is smooth and full of milky fragrance.

Crust: cake flour 390g, custard flour 25g, whipping cream 37g, butter 195g, caster sugar 75g, egg 33g.

Custard filling: 75g cake flour, 90g sugar, 35g corn starch, 7 salted egg yolks, 3 eggs, 45g butter, 30g milk powder, 80g milk, 70g light cream.

Flowing filling: 15g coconut milk, 3 salted egg yolks, 6g corn starch, 45g caster sugar, 3g gelatin slices, 120g light cream.

Brush the dough: a pinch of egg yolk, a pinch of honey.

Method: 1. Soak the salted egg yolk in wine for 2 minutes, put it in the oven, and bake it for about 8 minutes on top and bottom heat.

2. Put the salted egg yolk in a fresh-keeping bag, crush it with a rolling pin, and roll it into minced pieces.

3. Custard filling: Mix the whole egg liquid and granulated sugar and stir well.

4. Then add the whipping cream and milk and stir well.

5. Mix and sieve into low flour, corn starch and milk powder, and stir evenly until there is no dry powder.

6. Sift the batter and pour it into the pot, then add the salted egg yolk and butter.

7. Stir well, cook over low heat until thick into a dough state, wrap it in plastic wrap and put it in the refrigerator for refrigeration after cooling.

Ingredients: 250 grams of original peach mountain skin 250 grams of matcha peach mountain skin.

Filling: 250 grams of desiccated coconut filling, 250 grams of flowing custard filling, appropriate amount of meat floss.

Mold: Learn to cook three-dimensional flower piece moon cake mold Learn to cook macaron baking tray.

Method: 1. Divide the flowing custard filling into 6 grams and put it in the refrigerator for more than half an hour.

2. Divide the peach mountain skin and filling into 20 grams respectively, and knead them round for later use.

3. Take a flowing filling and wrap it in meat floss.

4. Then flatten the filling and wrap it with the meat floss filling.

5. Then take a peach mountain skin and press it in the palm of your hand, and then wrap it with the filling.

6. Push the skin up at the tiger's mouth position and roll it round.

7. Put it in the mold and press it (if you want to make different color lines, you can go to a little peach mountain skin to press on the mold in advance, and then put the material into the pressure and shaping). I made 2 colors, one is matcha peach mountain skin, and the other is plain peach mountain skin, with bean paste in the middle filling, and coconut grated coconut.

8. Arrange the mooncakes on a non-stick baking sheet.

9. Bake in a preheated oven for about 10 minutes, take it out and let it cool before eating.