Liuxin Mooncake Recession
1.
First, deal with duck eggs. When you buy duck eggs, you can buy sea duck egg yolks. No matter the quality, the taste will be much better.
Duck eggs are soaked in fruity wine for 2 hours,
Fruity wines such as lychee wine, rose wine, pomegranate wine and the like.
If you don't have it, just spray and roast it with white wine. (Put the duck eggs in the oven and spray white wine twice)
Bake at 180 degrees for 10-12 minutes.
No need to talk about this step.
After roasting, sieving into fine particles.
2.
Operation steps of original Liuxin filling:
1: Use the remaining temperature of the duck eggs to melt the butter and mix well. (First take out the butter in the refrigerator, warm it up and cut into small pieces)
2: Stir the milk powder after mixing well, (2-5 grams of custard powder can be added in this step)
Note: The custard powder mainly enhances the fragrance and makes the color more bright yellow. It can be omitted so I did not write it in the formula dosage. Generally, more custard powder is used in commercial formulations. You personally choose whether to use it. You can also add 2 grams of carrot powder to enhance the color.
3: Boil black and white evaporated milk, sugar, and water, slowly add to the previous step and mix well.
4: Mix well and sieve. Divide 4-5 grams of liquid into the refrigerator and freeze. Take it out and use it.
3.
Liquid filling mould can choose this kind. The unused liquid filling or the unsqueezed stuffing can be frozen and stored directly in the piping bag. When you want to use it next time, it can be used when it is warmed up.
This recipe can make more than 20 moon cakes, probably.
We usually use formulas that are several times stronger. The recipes sent to you are all reduced in weight, so I can’t give an affirmative answer as to how much can be done.
You can make more fillings like Liuxin, and you can use it next time. If you think the amount of the formula is small, you can do it yourself after *.
4.
Here is a way to make it without freezing. But not suitable for novices.
First make a cup shape, with a round bottom and a smaller mouth, and then directly squeeze the liquid filling in with a piping bag, paying attention to the amount. Liquid filling does not exceed 6 grams. Otherwise greasy, greasy, greasy. Pinch the mouth tightly and round, and the bottom of the wrapped meringue should be thick. Otherwise it will leak. The action should be light. Pack it and freeze it in the refrigerator.
5.
The operation steps of chocolate flow heart mooncake filling:
1: Black and white evaporated milk, add butter and sugar to coconut milk, put it in a milk pan and cook until the sugar melts and the butter melts.
2: Add whole milk powder and stir evenly, add cooked salted egg yolk and stir evenly (salted egg yolk processing steps are the same as before)
3: Finally add chocolate (the chocolate here is pure fat chocolate, don't worry about the percentage, as long as it is pure fat. The higher the percentage, the stronger the taste)
4: You can put it on the stove or induction cooker and heat it with a small fire to help melt the chocolate.
5: After being melted, sieved and squeezed into the mold.
6.
Operation steps of Matcha Liuxin filling:
1: Put the matcha powder into the bowl, first heat the black and white evaporated milk to about 60 degrees, pour it into the matcha powder and stir evenly. Pour into the milk pan.
2: Add coconut milk, heat the sugar until the sugar melts, add milk powder and stir evenly from the heat, and finally add butter and stir until the butter melts.
3: Sieving and squeezing into the mold.
7.
Precautions:
1. Salted egg yolk should be removed with wine.
2. When baking, pay attention to the state of the salted egg yolk. If the oil is out, don't bake it.
3. The salted egg yolk should be sieved into fine particles for later use.
4. If the finished liquid filling is too thin, it can be squeezed in the refrigerator for a while. It will be thicker. But don't take too long. About 5-10 minutes.
5. There is no problem in freezing the finished liquid filling for one month, but don't take it out repeatedly to warm up and freeze it.
6. Choose salted butter, a little salty taste can take away a trace of greasy taste, don't ask me whether I can use unsalted butter with a little salt. It's okay, but don't shake your hands when throwing salt. I can’t blame me if there are too many.
Tips:
Just ask if you don’t understand. Know everything.
Regarding the issue of Liuxin, it is possible to have Liuxin when it is baked on the same day and stored at room temperature. But after you refrigerate it, you have to put it in the microwave for 10 seconds before it will flow. If you want to have a good effect, then you have to put a lot of fluids. If you put too much, there will be a problem and you will be tired. Fish and bear's paw may really not have both.
There are no additives for making things now, so it should not be stored for more than 2 days at room temperature, especially in summer. The storage time at room temperature at around 25 degrees is no more than three days.
Link to the production method of custard filling:
Mooncake crust recipe:
