Milk flavored golden moon cake(nai xiang huang jin yue bing )

Milk flavored golden moon cake

Introduction:

"Shanzhai made gold stuffing, but did not want to make the legendary golden crisp. Turn your mind to make golden moon cakes - the yellow version of Taoshan moon cakes you made that year. Taoshan moon cake is actually stuffing. But unfortunately, the yolk is light, and you can't get the golden color you want. Light gold at best. The boundary between skin and stuffing is not as clear as you want. The stuffing also increased the humidity due to the mixing of butter. During the baking process, the crust cracked slightly. It seems good, but in the end.... It's not very successful. "

Production steps:

Step 1: Materials

Step 2: soften the butter and add the oil-free white bean paste

Step 3: knead evenly

Step 4: sift in the cooked egg yolk

Step 5: knead well

Step 6: add milk powder

Step 7: grasp well

Step 8: divide the filling into 10 equal parts

Step 9: take a piece of cake skin, press flat, and put in the stuffing

Step 10: Pack

Step 11: close and round

Step 12: put it into the moon cake mold

Step 13: place it on the desk and press it

Step 14: demoulding

Step 15: put into the baking tray and spray water on the surface

Step 16: put in the oven, middle layer, heat 230 degrees, heat 150 degrees, bake for 15-20 minutes

Step 17: color the surface and get out of the oven

Step 18: Brush corn oil and let cool

Materials required:

Oil free white bean paste: 180g

Cooked egg yolk: 1.5

Butter: 10g

Milk powder: right amount

Milk flavored gold filling: 340g

Corn oil: a little

Note: milk powder is used to adjust the hardness of dough, according to the situation of the dough to add skin filling proportion can be adjusted as you like. The surface can also be painted with colorless and tasteless salad oil.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Xiang Huang Jin Yue Bing