Mid-Autumn Festival┃Lava Custard Mooncake скачать в хорошем качестве

Mid-Autumn Festival┃Lava Custard Mooncake

** There are detailed steps to turn on subtitle CC ** 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 ----------------------------------------- ▼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 ----------------------------------------- ONLINE STORE ▶https://molalacook.com/ Facebook ▶https://goo.gl/gHuoTB INSTAGRAM ▶  / molalacook   CONTACT ME ► [email protected] MEMBERSHIP: ►   / @molalacook   MUSIC ►BTS (방탄소년단) - Euphoria ►BTS (방탄소년단) - RUN ►BTS (방탄소년단) - Permission to Dance #流心肉黄月饼 #月饼 #油黄月饼