Flowing moon cake | Nanny-level tutorial Put it for 3 days and still flow your heart

Over the years since the advent of the mooncake, it has been a hot Internet celebrity in the mooncake industry. Nowadays, many brands are making flowing moon cakes, and as for which one is more delicious, it belongs to the matter of "benevolence and benevolence". "Love" is to love its sweet, moist, salty, soft and smooth taste, and "hate" is to hate its high price (it's not your fault that I can't afford you, it's my fault). If you want to eat a bite of authentic flowing mooncakes and don't want to spend more money, of course, you can roll up your sleeves and do it yourself. You can't have both fish and bear's paws, since you choose to do it yourself, of course, you have to pay some mental and physical strength, but I believe that if you follow me step by step, there is a chance that you will succeed. Now the flowing moon cake has developed a lot of flavors, but the most classic is the custard flowing moon cake, so let's disassemble its structure, which is mainly composed of three parts: flowing filling, custard filling, and pie crust. The flowing heart filling is the soul of the flowing heart mooncake, it can stay in a liquid state for a long time, and you can feel its sweet and smooth taste in the mouth. The liquid of the flowing filling mainly comes from whipping cream and coconut milk, and to maintain long-term fluidity, sugar syrup and butter are added, both of which have strong water retention. The gelatin is a natural colloid, the main component is protein, which can play a role in thickening and locking water after being dissolved in water, so that the flowing filling is not easy to be absorbed by the custard filling. As for the golden cheese powder, it mainly plays a role in adding color and making the flowing heart filling more appetizing. In addition to the flowing filling, custard filling also uses cheese powder. Although the custard filling is similar in taste to the flowing filling, it is solid, which can contrast with the taste of the flowing filling and increase the taste level of the mooncake. As the name suggests, the main ingredients are milk powder and salted egg yolk. Another important ingredient is flour, which can absorb a lot of water after heating and gelatinization, so that the custard filling is clumped. Add whipping cream and coconut milk to make the custard filling as fragrant as the flowing filling. Corn syrup has a good water retention, which ensures that the custard filling is moist enough and does not absorb the water from the runny filling. Unlike traditional syrup crusts, the crust resembles cookie dough and is mainly made up of cake flour and butter. Replacing powdered sugar with corn syrup will make the crust softer. Since the crust does not take long to bake, it is a good choice to use egg yolk liquid instead of whole egg wash in order to deepen the baking color. There are two key points in the production of flowing mooncakes, one is how to wrap the flowing filling, and the other is how to keep the flowing heart. The solution to the first problem is to freeze the liquid filling and harden it, so that when it becomes solid, it is easy to wrap the custard filling and then the pie crust. Of the three, the flowing heart filling is the hardest, the custard filling is slightly harder, and the crust is the softest. The temperature should be controlled throughout the process, including the temperature of the flowing filling and custard filling, so that the filling will not be affected by the early melting of the flowing filling. The solution to the second problem is to ensure that the ingredient mix and baking scheme are correct. Many of the raw materials in the flowing core filling have the effect of preventing the liquid from coagulation or absorption, and the proportion of raw materials in the custard filling is also very important, if the custard filling remains moist and saturated, it is not easy to absorb the liquid in the flowing core. At the same time, the time of baking mooncakes should be moderate, because overbaking will make the liquid in the core boil, which will lead to bursting filling. When fully frozen, bake at high temperatures to achieve a state where the crust is colored and the filling begins to melt, so that the filling remains intact in the custard filling.

Ingredients

Crust

Cakeflour 150 g

Milkpowder 15 g

powderedsugar 20 g

Cornsyrup 40 g

Eggyolk 40 g

Unsaltedbutter 60 g

Custardfilling

Saltedeggyolk 50 g

Powder 40 g

Milkpowder 30 g

Goldencheesepowder 1 g

Cornsyrup 30 g

Wholeegg 40 g

Lightcream ~40 g

Coconutmilk 40 g

Unsaltedbutter 10 g

Flowingfilling

Saltedeggyolk 10 g

Milkpowder 5 g

Goldencheesepowder 2 g

Cornsyrup 12 g

Whippingcream 20 g

Coconutmilk 20 g

Unsaltedbutter 8 g

Gelatinslices 1 g

Cooking Instructions

[Environment] Room temperature 26 degrees, humidity 41%
[Mold] 50 grams of moon cake molds
[Amount] 12 pieces of 50 grams of moon cakes
[Preservation] Sealed at room temperature for 3 days
Put all the salted egg yolks in a steamer, bring the water to a boil and steam over low heat for about 10 minutes.
Then break it with a rolling pin or a food processor. It is best to sift it again to make the salted egg yolk more delicate. Sieving is a physical task, but it gives you a beautiful muscular profile.
Let's start with the flow-filled stuffing. Soak the gelatin tablets in cold water below 25 degrees Celsius for about 5 minutes until they are completely soft, then remove and drain the excess water.
Heat the butter over water until it melts completely, then add the golden cheese powder and stir to combine. Cheese powder is added to add color, if not, you can leave it out. Then add the corn syrup and stir well, then add the milk powder to mix well, add the whipping cream and coconut milk and stir well, if you don't have coconut milk, switch to the same amount of whipping cream. Add another 10g of chopped salted egg yolk and stir well.
Finally, add the softened gelatin, heat and stir with water to completely dissolve it into the liquid.
Fill the filling into a piping bag, cut the tiny openings, and slowly squeeze it into the silicone ice hockey mold. The ice tray I use here is 2.2cm in diameter, and each runny filling is about 5 grams, and I can squeeze out a total of 12 pieces.
Put it in the refrigerator and freeze for more than 4 hours until the runny filling is completely frozen hard. If you don't have a mold, you can freeze it for 1 hour to harden, then take it out and divide it and roll it into small balls, and then freeze it until it freezes completely, but it will look better with molds.
Next, make the custard filling. Heat the butter over water until melted, add the cheese powder and stir well, then add the corn syrup and stir well. Then add the whole egg mixture to mix well, then add the milk powder to mix well, then add the whipping cream and coconut milk and stir well. Finally, add the flour and stir well.
The mixture is sifted through to remove the lumps.
Pour into a nonstick pan and stir-fry over low heat until the liquid gradually turns into a lump, which I used for about 3 minutes. Turn off the heat when the liquid is almost completely gone, and do not overheat to avoid oil.
Take out the filling dough, add the salted egg yolk while it is hot, stir well, wrap it in a plastic bag and put it in the refrigerator for more than 4 hours.
After the flowing filling is frozen hard, take it out and remove it, put it in a fresh-keeping box, and then send it to the refrigerator for later use.
After the custard filling has been refrigerated for enough time, take it out and divide it into 12 equal portions, about 20 grams per portion, knead round and set aside.
While the custard filling is not warmed up, immediately take out the flowing filling, poke a hole in the middle of the custard filling, and put it in the flowing filling.
If you have a slow hand speed or do too much at once, it is best to take out the custard filling and flowing filling from the refrigerator in batches, otherwise the temperature of both fillings will affect the filling. Once all the fillings are wrapped, place in the refrigerator and freeze for another 30 minutes.
Next, make the crust. Cut the butter into small pieces and place in a warm place to soften into a paste.
Sift and add powdered sugar and beat with an electric whisk at low speed until the color turns white. Then add the corn syrup and continue to stir well, then add the egg yolk liquid and stir well, here the egg yolk liquid is better than the whole egg liquid. Then add the cake flour and milk powder, stir well with a spatula, and finally knead well with your hands.
The final state of the dough is soft but not sticky. Put it in a plastic bag, wrap it at room temperature and let it stand for 30 minutes.
After the dough has been allowed to stand, divide it into 12 equal portions, about 25 grams each, knead it round and put it in a baking tray, cover with plastic wrap to prevent it from drying.
Take out the custard filling, poke the dough out of the small hole with your thumb, then slowly pinch it to make it bigger, put in the custard filling, flip it over and press the crust down with the palm of your left hand.
Then turn it over and close it with the tiger's mouth, and finally rub it a few times with your hands to make it oval.
Place it on oiled paper and press out the shape with a mold. This crust has a high oil content, and generally does not stick to the mold, if you are sticky, dip it in an appropriate amount of dry powder before pressing the mold.
After all the mooncake embryos are finished, put them in the refrigerator and freeze them for 30 minutes before baking, which will ensure that the filling will not burst due to overheating after the crust is colored. At this time, you can also choose to freeze for a long time, which can be stored for 30 days, and you can take it out and bake it directly when you want to eat it.
Preheat the oven well at 220 degrees before baking. Spray a layer of water mist on the surface of the mooncakes.
Then send it to the middle and upper level of the oven, adjust the upper and lower heat to 200 degrees, and the duration is 10 minutes, which should be flexibly adjusted according to the temperature difference of your oven.
As long as the crust is lightly colored, remove from the oven.
Don't over-bake because both fillings are ready to eat, so you don't need to heat them for too long.
There are no additives in this flowing mooncake, and it can only be stored for about 3 days, and the flowing filling can keep flowing during these 3 days, but the taste of the freshly baked is the best.
Finally, I spent a lot of time and effort in order to write a detailed tutorial, I would like to trouble you to do me a small favor, bookmark for me, hand in homework and follow me, thank you very much for your support, I will continue to write better tutorials in return.