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RECIPE
▼Ingredients
(12 capsules, mold 50g)
Processed salted egg yolks (4 pieces) ~ 50g
1. Remove egg white from fresh salted eggs, rinse with water, and spray with rose wine/rice wine
2. Steam for 7 minutes or bake at 150°C/ 302°F for about 10 minutes, break up while hot and set aside
Liuxin sauce ~6-7g
Unsalted Butter 18g
Evaporated Milk 15ml
Evaporated milk 5ml
Sugar 25g
salt
Custard Powder 10g
Tapioca Flour Tapioca Starch 8g
Fish gelatin sheet (soaked) Gelatin Sheet 1.2g
Salted Egg Yolk 20g
1. Boil butter, coconut milk and evaporated milk until dissolved, add all the ingredients except salted egg yolk and fish film, cook over low heat until melted
2. After removing from heat, add fish gelatin slices and egg yolk
3. Pour into a thin mold, freeze in the refrigerator at ~18°C, about 1 hour later, divide into 12 pieces ~ 6-7g, round them, and then freeze at ~18°C for about 1 hour
Custard filling ~22g
Cream Whipping Cream 40ml
Coconut Milk 40ml
Evaporated Milk 35ml
Sugar 35g
Custard Powder 25g
Whole Milk Powder Milk Powder 30g
Whole Egg Whole Egg 40ml
Unsalted Butter Unsalted Butter 25g
Salted Egg Yolk 30g
1. Except the salted egg yolk and butter, cook all the ingredients on low heat until they form a ball, remove from the heat
2. Pour into a chopper, butter, and egg yolk, beat until smooth, and cool in ice water
3. Divide each grain and round about 22g, after rounding
4. Wrap the custard filling into the liu xin sauce and freeze at ~18°C for about 1 hour
Crust ~23g
Cake Flour 150g
Unsalted Butter 75g
Sugar 40g
Salt 0.5g
Custard Powder 15g
Egg yolk 15g
Evaporated Milk 20g
Coconut Milk 20ml
1. Cut the butter into small pieces, add flour, sugar, salt, custard powder, beat until loose
2. Add in all other ingredients, stir to form a dough, and use immediately, or refrigerate at ~4°C for later use, and thaw for ~10 minutes before use
3. After flattening the cake skin, wrap it into the flowing custard filling, press out the pattern with a mooncake mold, and freeze at ~18°C for about 4 hours or more
4. Preheat the oven. After preparation, sweep the egg yolk water and sugar water and take out the mooncakes
5. Bake at 230°C/ 446°F for 4 minutes, take it out, brush with egg yolk, let it stand at room temperature for 10 minutes, and then sweep with egg yolk
6. Bake at the same temperature for another 4 minutes, take out and brush with syrup, and bake for another 1 minute
surface coloring
egg yolk
1 Egg yolk
Evaporated Milk 1 teaspoon
syrup
Honey 1 teaspoon
Water 1 tsp
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▼Chapter Chapters:
0:00 Intro
0:10 Processing Salted Egg Yolk
1:00 Make Liu Xin Sauce
4:03 Make custard filling
6:34 Custard wrapped in liu xin sauce
8:04 Make the crust
10:25 Wrap in custard filling
12:16 baking
13:16 out
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