Cream moon cake(nai huang yue bing )

Cream moon cake

Introduction:

"I always wanted to make cream moon cakes, just because I had a bag of custard powder. I've been thinking about how to get rid of it. It's good to get rid of half of it all at once. However, to my surprise, the pattern of the moon cake disappeared after baking. I don't know whether it was because the coconut milk was replaced with milk or because the dough was a little watery. Looking at the moon cake, it suddenly occurred to me that Jun Zhi said in his cream skin moon cake that the pattern of cream skin moon cake would not be as clear as that of Cantonese style moon cake. But the pattern is too unclear. "

Production steps:

Step 1: prepare the cream filling material

Step 2: pour custard powder, milk powder and corn starch into a large bowl and mix well

Step 3: add condensed milk and mix well

Step 4: add butter and mix well

Step 5: add sugar and mix well

Step 6: add light cream and mix well

Step 7: add milk

Step 8: mix into a smooth and particle free paste

Step 9: Boil the water in the pot, put the cream paste into the pot, steam for 30 minutes with medium low heat, and stir for 3 times

Step 10: steamed cream filling, cool for use

Step 11: prepare the cream cake crust

Step 12: pour milk powder, custard powder, corn starch and flour into a large bowl and mix well

Step 13: add condensed milk and stir well

Step 14: add butter and stir well

Step 15: add sugar and mix well

Step 16: add light cream and mix well

Step 17: add milk

Step 18: knead into dough

Step 19: pinch the stuffing and crust into about 15g

Step 20: flatten the crust and add the cream filling

Step 21: wrap it up

Step 22: close the mouth, rub the circle and do it one by one

Step 23: put the finished cake into the mold

Step 24: press out the pattern on the desk

Step 25: put the pressed moon cake into the baking tray

Step 26: brush the egg liquid on the surface, put it into the oven preheated at 200 ℃ and bake for about 10 minutes

Step 27: the surface is golden

Materials required:

Milk powder (filling): 40g

Custard flour (stuffing): 40g

Corn starch (stuffing): 85g

Condensed milk (filling): 50g

Butter (filling): 110g

White granulated sugar (filling): 50g

Cream (filling): 90g

Milk (filling): 90g

Milk powder (skin): 20g

Custard flour (leather): 20g

Corn starch (skin): 43g

Flour (skin): 150g

Condensed milk (skin): 25g

Butter (skin): 80g

White granulated sugar (skin): 45g

Cream (skin): 45g

Milk (skin): 45g

Note: if the coloring is not ideal after baking for 10 minutes, you can turn on the fire and continue to bake for 3-5 minutes, the surface is golden. The oven temperature should be adjusted according to your own situation

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Huang Yue Bing