Cream blueberry moon cake

Cream blueberry moon cake

Introduction:

"Last time I made a cream blueberry ice crust moon cake, there was still a little stuffing left. I used it to make a Cantonese style moon cake to see what it felt like. It looks good on the outside, but the milk flavor is too strong, far more than ice skin moon cake. "

Production steps:

Step 1: divide the cream blueberry stuffing into 20g balls

Step 2: divide the dough into 10 grams

Step 3: flatten the dough

Step 4: put in the filling

Step 5: wrap it like dumplings

Step 6: finish and round, all done well

Step 7: put a small amount of flour into the moon cake mold, shake well and pour out

Step 8: put in the moon cake

Step 9: press on the table

Step 10: push out the shaped moon cake

Step 11: put the moon cake into the baking tray, put it into the oven with 200 ℃ preheating, and bake for about 5 minutes

Step 12: take it out after setting, brush the egg liquid, put it back in the oven and continue to bake for 10-15 minutes

Step 13: the surface is golden, and it's out of the oven

Materials required:

Cream blueberry filling: 120g

Cantonese moon cake dough: 60g

Egg liquid: right amount

Note: the cream will give off a strong fragrance after baking. Therefore, for baking cream filling should not add too much cream. In short, the fillings of different types of moon cakes are not interchangeable.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor