
Private Taoshan Skin Mooncake 🌙
Last year made beautiful peach skin mooncakes
Four flavors: purple potato🍠Matcha🍵Pumpkin🎃Cocoa 🍫
Four Flavors: Pumpkin Soft Cheese🎃Custard Nuts span>🌰Red bean paste&Wine Cranberry🍷
Today I will teach you how to make 【Cocoa Flavored Crust】➕{Cream Nut Inside Peach Hill Skin Mooncake with Stuffing👏🏻
Ingredients of peach skin:
White kidney bean paste 300g
Corn Syrup 30g
cast sugar 45g
Whole Milk Powder 38g
Butter 45g
Corn Starch 10g
Cocoa Powder 0.5g
Steps:
1. We need to soak the white kidney beans in water for about two or three hours, then peel off the skins of the white kidney beans and soak them. will peel well
2. Place the peeled white kidney beans in a pressure cooker30< /span>minutes (put more water than one knuckle of beans) (steaming can also be done)
3. Put the pressed beans in a food processor, add some water to crush, sieve, and squeeze dry bean paste with gauze moisture
4. Put white kidney bean paste300g, corn syrup30g, caster sugar45g span>、Whole milk powder38gPut it into a non-stick pan, mix well before small Stir fry for a while, add butter45gand cornstarch10g span>, fry until it doesn't stick to a silicone spoon
5. Cover with plastic wrap and let stand for a while until hand warm, for use
6. Use0.5Gram cocoa powder to color the peach mountain skin, knead while adding, add until the color is satisfied, wrap it with plastic wrap
Inset Toppings:
Cheese powder:25g
Milk powder:25g
Condensed milk:15g
Whole egg liquid:40g
Coconut Milk:100g
Butter:50g
caster sugar:50g
Low powder:25g
Appropriate amount of nuts, salted duck egg yolk5pcs
Steps:
1. Mix custard powder, milk powder, caster sugar, and low flour
2. Add coconut milk, condensed milk, whole egg liquid, softened butter separately
3. Fry dry in a nonstick pan
4. salted egg yolk brushed with rum,180 Bake in degrees Celsius5minutes, crush and sieve, add the fried filling and knead into a ball
5. every100gToasted 20gcrushed nuts (peanut pistachio almond)toasted custard filling p>
6. Take25gSkin wrap25gfilling
7. Apply some oil to the mold Make the moon cake thinner Put it on the chopping board and press out the pattern
8. Finally150Bake in degrees Celsius10minutes
Let it cool before packing
Done last year10several boxes
Gifts and friends of the husband team
A very sincere gift🎁
I wish everyone a happy Mid-Autumn Festival in advance🎑
Thanks for watching💕


私房桃山皮月饼🌙
去年做了美丽的桃山皮月饼
外皮四种口味:紫薯🍠抹茶🍵南瓜🎃可可🍫
内陷四种口味:南瓜软芝士🎃奶黄坚果🌰红豆沙&红酒蔓越莓🍷
今天就教大家做【可可口味外皮】➕{奶黄坚果内馅}的桃山皮月饼👏🏻
桃山皮的配料:
白芸豆沙 300g
玉米糖浆 30g
幼砂糖 45g
全脂奶粉 38g
黄油 45g
玉米淀粉 10g
可可粉 0.5g
步骤:
1. 我们需要先把白芸豆泡水两三小时左右,然后把白芸豆的皮剥掉,泡好了就会很好剥
2. 把剥好的白芸豆放在高压锅里压30分钟(放水超过豆子一个指节)(蒸锅蒸也可以)
3. 把压好的豆子放在料理机里,加点水打碎、过筛,用纱布挤干豆沙中的水分
4. 把白芸豆沙300g、玉米糖浆30g、幼砂糖45g、全脂奶粉38g放入不粘锅,先拌匀再小火炒,炒一会儿加入黄油45g和玉米淀粉10g,炒至不沾硅胶勺
5. 盖上保鲜膜,静置一会儿至手温,备用
6. 用0.5克可可粉给桃山皮调色,边揉边加,加到颜色满意即可,用保鲜膜包好
内陷配料:
吉士粉:25g
奶粉:25g
炼乳:15g
全蛋液:40g
椰奶:100g
黄油:50g
细砂糖:50g
低粉:25g
坚果适量、咸鸭蛋黄5个
步骤:
1. 吉士粉、奶粉、细砂糖、低粉拌匀
2. 分别加入椰奶、炼乳、全蛋液、软化的黄油
3. 在不粘锅中炒干
4. 咸蛋黄刷上朗姆酒,180摄氏度烤5分钟,碾碎过筛加入炒干的内馅揉成团
5. 每100g奶黄馅中加入烤过的20g碾碎的坚果(花生开心果杏仁)
6. 取25g外皮包入25g内馅
7. 模具里涂点油 把月饼搓瘦点 放在案板上按出图案
8. 最后150摄氏度烤制10分钟
放凉就可以装盒了
去年一口气做了10几盒
送给闺蜜和老公团队的小伙伴们
很有诚意的小礼物啦🎁
提前祝大家中秋快乐🎑
谢谢观看💕