Milky golden mooncake

Overview

I copied the golden stuffing, but I didn’t want to make the legendary golden cake. I then thought about making golden mooncakes - the yellow version of the Momoyama mooncakes I made that year. Momoyama mooncakes are actually filled with stuffing. Unfortunately, the egg yellow was light and I couldn't get the golden color I wanted. It's a light golden color at best. The boundary between skin fillings is not as clear as one would like. As expected, the filling also increased the humidity due to the mixing of butter, which caused the crust to crack slightly during the baking process. It seems pretty good, but in the end. . . . Not too successful.

Tags

• baking
• mid-autumn festival
• butter
• cooked egg yolk
• corn oil
• milk powder
• milky golden filling
• oil-free white bean paste

Ingredients

Steps

1. 1 Materials

   

2. 2 Soften the butter and add oil-free white bean paste

   

3. 3 Knead evenly

   

4. 4 Sift in cooked egg yolk

   

5. 5 Knead evenly

   

6. 6 Add milk powder

   

7. 7 Grab evenly

   

8. 8 Divide each filling into 10 equal parts

   

9. 9 Take a piece of pie crust, flatten it, and add the fillings

   

10. 10 Wrap up

    

11. 11 Close and round

    

12. 12 Place into mooncake mold

    

13. 13 Place it on the counter and press it tightly

    

14. 14 Demold

    

15. 15 Place on a baking sheet and spray water on the surface

    

16. 16 Put in the oven, middle layer, heat at 230 degrees, lower heat at 150 degrees, bake for 15-20 minutes

    

17. 17 Surface coloring, out of the oven

    

18. 18 Brush with corn oil and let cool