Mid-Autumn Festival is coming, teach you to make the ceiling of the mooncake session, Jinsha Liuxin Milk Yellow Mooncake, the recipe is revealed

The Mid-Autumn Festival is coming soon, has everyone eaten mooncakes, and what flavor do you all like?

In recent years, Hong Kong-style "Jinsha Liuxin Milk Yellow Mooncake" has been particularly popular, and many people even go to Hong Kong to buy it, and even the friends who buy it have to queue for hours each time to buy it, so some people call it "Milk Emperor Mooncake". This mooncake is not only high in appearance, but also has a special taste, cookie crust + custard filling + popping pulp flow, one bite, triple rich taste, so that many food lovers can't put it down, known as the "ceiling" of the mooncake world, the "Rolls-Royce" in mooncakes.

Such a delicious "Jinsha Liuxin Milk Yellow Mooncake" bamboo shoots have also been eaten once, the taste is really good, but the price is a little expensive, so we have to reproduce it again.

The "Milk Emperor Liuxin Mooncake" made by yourself is really delicious, and you can feel the slight salty taste of salted egg yolk in the mouth, and the rich taste seems to fill the taste buds at once, which is really a wonderful taste.

Delicious is really delicious, but the process of making this mooncake has very high temperature requirements, and it accidentally overturns, and the bamboo shoots are basically completed in the air-conditioned room and refrigerator freezer. However, the production process is still because the temperature is too high and there are some flaws, resulting in the appearance is not so good-looking, the pattern is not obvious, but it does not affect its taste at all. I wanted to do it again, but to be honest, the shoots really didn't want to do it, it was really troublesome. How can everything be as good in life, and occasionally the bamboo shoots are allowed to roll over a little ha, so you will watch it hahaha.

Flowing filling

ingredient

15-20g white chocolate, 45g light cream, 35g salted egg yolk

(5g in one piece, 15 pcs)

steps

Brush or spray with white wine to remove fishiness.

Steam in a steamer for about 20 minutes or bake in the oven at 160 degrees for 3-5 minutes.

Steam or bake until oily comes out.

Crush the cooked salted egg yolk first.

Then sieve into fine pieces.

If the amount is large, you can crush it directly with a blender.

Heat the light cream slightly without boiling, remove from the heat and put in the white chocolate to melt.

Pour in the salted egg yolk and stir until there are no particles.

The finished liquid is full of milk aroma and salty aroma.

Put it in a piping bag, squeeze it into a flow mold, and freeze it in the refrigerator for more than 4 hours.

The runny filling melts easily, so be sure to freeze hard before wrapping.

The freeze-hard core filling is quickly demolded, and the two semicircles are combined into one circle.

Quickly wrap it in plastic wrap and continue to freeze for about 30 hours, so you can freeze it overnight in advance.

Custard filling

ingredient

3 eggs about 150g, sugar 40g, milk 50g

50g light cream, 45g low powder, 25g cornstarch

20g milk powder, 30g butter, 45g salted egg yolk

steps

Pour the eggs into a basin, add the sugar and stir until the sugar melts.

Pour in the milk and whipped cream.

Stir again to combine.

Sift in low powder, cornstarch and milk powder and stir well.

Sift directly into the pan.

Add the butter and salted egg yolks.

Stir while heating over low heat.

Slowly it will thicken, continue stirring.

The moisture will be less and less, and it will be all fried.

Until the group is formed.

The plastic wrap is stored directly with veneer to avoid water vapor, and refrigerate for more than 1 hour.

Custard flow combination

Take out the custard filling and knead until smooth, divide into small squeezes, almost 25g each, can make 15.

Remember to wrap the round custard filling with plastic wrap to prevent water evaporation, temporarily different can be put in the refrigerator to prevent the temperature from being too high.

The frozen two halves of the flowing filling have completely merged together to form a flowing ball.

Quickly flatten the custard filling into a skin, wrap it in the flowing filling balls, and the custard filling is complete.

The liquid filling melts easily when exposed to hand temperature, so it must be wrapped in the custard filling immediately after demolding, and then continue to be frozen in the refrigerator for 20-30 minutes.

Cookie crust

ingredient

85g butter, 2 egg yolks, 40g icing sugar, 15g light cream

160g of low-gluten flour, 15g of milk powder, cornstarch

steps

Soften the butter at room temperature, add powdered sugar and stir until smooth, until no powdered sugar is visible.

Add the egg yolks in two parts and stir well.

Until the egg is no longer visible.

Add the light cream and stir well.

Light cream is used to adjust the softness and firmness of the crust, too soft will collapse, too hard will crack.

After stirring, it is very delicate and smooth.

Low powder and milk powder are sifted and added.

Low powder needs to prepare about 15g more, for the final adjustment of the state of the crust, the crust is completely lumped by hand but it is a soft state, and it does not necessarily need to be added, depending on the state of the dough.

You can also add some golden cheese powder here, so that the crust will be more golden and look better.

Cut with a spatula until a dough.

Knead into dough by hand, wrap in plastic wrap and freeze for 1-2 hours.

Bake mooncakes

ingredient

Half an egg yolk, 20g of water, cornstarch to taste

steps

Divide the cookie crust into equal portions of 15 doughs.

Take a small dough and press it into a crust.

Quickly wrap the runny custard filling.

Roll into small balls and the mooncake embryo is complete.

After the mooncake embryo is completed, it can be wrapped in plastic wrap and refrigerated to prevent the runny filling from softening.

On the mooncake embryo, wrap it with a thin cornstarch, put it into the mold to set it, and press it as long as possible, so that the pattern is obvious.

Brush off excess cornstarch.

After the shaping is completed, it should be quickly put into the refrigerator and frozen for 1 hour, the temperature is too high, and the cake will soften. Because the custard filling and the flowing heart filling are cooked, the direct baking of the inner filling is heated and expanded, and it is easy to crack, and freezing can avoid or reduce the problems of exposed filling, cracking, and collapse after baking.

If you feel that the embryo has softened before shaping, you can freeze it for a while in advance before shaping, so as not to affect the shape of the mooncake, resulting in inconspicuous patterns and cracking when baked.

After preheating the oven to 200 degrees, take out the mooncakes in the refrigerator and spray water first.

Quickly place in the middle layer of the oven and bake at 200 degrees for 5 minutes to set.

Mix egg yolk with 20g of water to make egg yolk water.

Bake until the shaped mooncake embryo is removed, and brush with a layer of egg yolk water.

Place in the middle layer of the oven again and bake at 200 degrees for 8-10 minutes.

The mooncakes that have just come out are very soft, take them out carefully, or put them directly on a baking tray to cool.

After baking, let it cool until it is slightly hot, and you can eat it, which is just in the flow state, and the skin will be a little hard after cooling.

Seal the mooncakes and put them in the refrigerator to oil for two days, and the skin will be softer and more delicious.

Although the mooncake is successful this time, the snackers should be able to clearly see that the appearance of the mooncake is not enough, mainly reflected in the pattern is not deep enough, but it does not affect the food, it is still delicious.

The bamboo shoots summarized, and also reminded snackers who want to replicate: the temperature of the cookie crust is too high, and it is too soft when wrapping the embryo, which affects the shaping effect; The time of pressing the embryo is not long enough, and the pattern is not deep enough; The cornstarch brush on the mooncake embryo is too thick and not swept away, resulting in white spots on the sides and surface of the mooncake after the mooncake is baked, and the white spots on the surface cover the pattern; The egg yolk brush is too thick and also covers the surface pattern of the mooncake.

Before eating, you can heat it in the microwave for 15-20 seconds, or in the oven for 5 minutes.

Custard mooncakes, oily and soft, super delicious.

Jinsha Liuxin Milk Yellow Mooncake, the ceiling of the mooncake session for 288 yuan, the recipe is revealed, try to make it yourself.

Flowing custard mooncakes, oily and soft, no longer have to wait in long lines to buy, make your own fragrant than buying.

The Hong Kong-style flowing mooncakes that exploded on the whole network, home-cooked version tutorials, make and eat by yourself and affordable.

Crispy and delicious, oily and soft, the more you eat, the more delicious it is.

Mid-Autumn Festival is coming, come and make mooncakes~

Photo: Huh bamboo shoots

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