Yellow peach egg milk tarts moon cake(huang tao dan nai ta yue bing )

Yellow peach egg milk tarts moon cake

Introduction:

"Today, this kind of moon cake is made by changing the formula of yellow peach egg milk tarts and using the moon cake mold."

Production steps:

The first step: first, the pie skin method: 1, the room temperature butter with a rubber scraper mixed into cream. 2. Add salt, sugar 1, egg yolk 1 and stir well; then add milk 1 several times and stir well. 3. Sift in 1 low gluten flour and mix well. 4. Then put it into a fresh-keeping bag and let it stand in the cold room for 1 hour. 5. After cold storage, roll into a piece about 0.3cm thick on the board, then do not move, and then put it into the cold room for another 15 minutes to harden the dough. 6. When the dough is not very soft, take a small dough and press it into the moon cake mold. Cut off the extra dough with a knife. Then prick the bottom with a toothpick and bake at 175 ℃ for 10 minutes.

Step 2: 2. Sink in: 1. Pour in milk 2, light cream, egg yolk 2, sugar 2, corn starch, low gluten flour 2 in turn, mix well. 2. Heat and stir until thick, then cool off. 3. Cut the fresh yellow peach into small pieces and mix in the egg and milk stuffing.

Step 3: 3. Baking: 1. Fill 3 / 4 of the cake skin with the sunken part in the flower mounting bag or spoon. 2. Then press the remaining raw cake skin into a thin wafer (as the bottom of the moon cake) the same size as the moon cake mold, gently press it on the filling, and use toothpick to make several small holes. 3. Put into the oven 200 degrees, middle layer, up and down the fire, bake 10-20 minutes (depending on the performance of each oven). 4. After baking, cool and serve; if you want to cut it neatly, it's best to refrigerate for about 20 minutes until it's set.

Materials required:

Butter: 72g

Low gluten flour 1:120g

Egg yolk 1:7g

Milk 1:20g

Milk 2:100g

Low gluten flour 2:25g

Light cream: 90g

Corn starch: 25g

Fresh yellow peach: right amount

Salt: 1g

Sugar 1:2g

Sugar 2:30g

Precautions: 1. The trouble of making this kind of moon cake is to make the moon cake not expand and rupture when baking, so we must first bake the cake skin, then bake the stuffing and negative; and the cake skin should be perforated; the sunken part should not be too full. 2. The mold of this recipe is a silicone conjoined moon cake mold. If you are using ordinary plastic moon cake, you can first press the cake skin into the film, then fill in the sink, and bake the patterned one facing the bottom (like a baking egg tart, opening up) for about 20 minutes; after that, press the remaining raw cake skin on the opening of the baked semi-finished product, and bake for about 10 minutes. (the pattern is a little burnt) 3. When reheating the yellow peach egg and milk stuffing, it should be operated over low heat. Don't paste the pot!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Huang Tao Dan Nai Ta Yue Bing