Super crispy soft milky mooncakes

A month ago, there were old customers to urge this moon cake, every year in short supply, this year because the family moved to Chongqing, the moon cake season is too late to prepare, there is no way to make it for everyone, and I feel that I can not live up to everyone's love, so I decided to share the recipe that I have kept privately for many years with you, I hope that the little friends who have an oven at home will seize the time to do it

Ingredients

Anchorbutter33g

Taikoosugarpowder15g

Wholeeggliquid7g

Meimeilowflour50g

Deyunwholemilkpowder7g

Saltedduckeggsinwinejuice

Saltedduckeggs 5

cookingwine

15g/low-sugarredbeanpaste ~

Cooking Instructions

Crack the raw red mud salted duck eggs, remove the egg whites, leave the egg yolks, and sprinkle with an appropriate amount of cooking wine to marinate
Preheat the oven to 150 degrees for 5 minutes, put the salted egg yolks in the preheated oven and bake for 10 minutes
After the salted egg yolk is baked, the color is lighter than before, and the egg yolk should not be overbaked, otherwise the oil in the egg yolk will overflow, resulting in a dry taste of the moon cake filling
Divide Shunnan low-sugar red bean paste into 15 grams, knead round and set aside
Flatten the red bean paste
Wrap the salted egg yolk evenly in the position of the tiger's mouth
Next, make the puff pastry part, which is the most crucial step! Be sure to take the butter out in advance and soften it at room temperature! Softening is not liquefaction! Whisk the softened butter with the powdered sugar
Feathery at the edges
Add the whole egg mixture in two parts, mix well and beat
Add Deyun whole milk powder and stir well
This step is particularly crucial! Success or failure in one fell swoop! When adding low powder, you must leave about 20 grams of low powder first, because the protein content of each brand of low powder is different, and the water absorption is not the same. The crust should never be too dry, it is easy to crack
Using the pressure mixing method, mix the low flour and butter paste well
After mixing, the batter is completely non-sticky
Weigh 20 grams apiece, flatten
Put the filling in the center and use the tiger's mouth to collect it little by little
Before pressing into the mold, pat the surface with low powder to prevent sticking
Compression molds
Top heat 200, bottom heat 170, bake for 8 minutes
After baking for 8 minutes, take it out and brush with the egg yolk liquid and bake for another 5 minutes
Dangdangdang~It's done~ This moon cake has no added preservatives, and the shelf life is about 5-8 days, have you learned? Hurry up and do it~