Cheese cream white bean paste moon cake(zhi shi nai you bai dou sha yue bing )

Cheese cream white bean paste moon cake

Introduction:

"Many friends like cheese very much, so do I! Its rich milk fragrance can wake up the tired body. If you take a bite and chew it slowly in your mouth, you will have an indescribable sense of happiness This is a Chinese and Western cheese cream white bean paste moon cake. It's my first time to eat it. Now the moon cake is becoming more and more westernized. Even the cheese cream has been on August 15, invading our traditional festivals and occupying its place. But then again, the taste is OK. If you are used to eating traditional moon cakes, you can have a taste of semi westernized moon cakes. Thick and smooth cheese and cream, plus the sweet skin, the taste is rich and distinct. With a cup of sweet and fruity black tea, the fresh taste, charming color and fragrant fruit fragrance will immediately make you relaxed and happy, and leave a fragrance on your lips and teeth. "

Production steps:

Step 1: prepare low gluten flour, invert syrup, vegetable oil and soap water

Step 2: pour the low gluten flour, invert syrup, vegetable oil and soap water into the container, then fully stir them into a soft dough, cover them with plastic film and let them stand for 1 hour.

Step 3: prepare the cheese cream white bean paste filling.

Step 4: divide the cheese cream filling into 45 grams.

Step 5: divide the crust into 18 grams.

Step 6: then round.

Step 7: flatten a crust and place the cheese cream filling on the crust.

Step 8: hold it with your left hand and push it up slowly until the stuffing is completely wrapped.

Step 9: then round, and then stick a small amount of dry powder.

Step 10: sprinkle some dry powder in the mold to make the dry powder stick evenly on the mold wall, then knock out the excess dry powder twice, and then flush the smooth side of the wrapped moon cake into the moon cake mold. Then press the dough by hand and flatten the bottom.

Step 11: then gently push the top of the moon cake mold, and the moon cake blank will be pressed out.

Step 12: do the rest in turn.

Step 13: spray water before entering the oven to prevent surface cracking.

Step 14: preheat the oven for 200 degrees, bake for about 15 minutes, bake for 5 minutes, take out the brush egg liquid.

Step 15: fresh moon cakes.

Materials required:

Low gluten flour: 80g

Invert syrup: 64 G

Vegetable oil: 16 g

Jianshui: 1.5g

Cheese cream white bean paste filling: 360g

Egg liquid: right amount

Note: Tips: when spraying water on the moon cake, you should not spray directly, but spray on the top of the green moon cake to let the spray fall on the green moon cake slowly. The time from baking to shaping the moon cake should be determined according to your oven, which can be adjusted for 5-10 minutes. Pay attention to observe the last few minutes of baking, and bake until you like the color. I use 63g moon cake mold, 18G moon cake skin and 45g stuffing. The amount of 8 just made moon cakes is hard. It will be softened only when the oil is returned to room temperature. The oil return time is about 1-2 days.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Zhi Shi Nai You Bai Dou Sha Yue Bing