Earl Gray Tea Pastry Mooncake
Earl Gray Tea Filling: | Corn oil 48 grams |
Shuiyi 40g | Granulated sugar 48 grams |
Earl Gray Black Tea 6 grams | White kidney bean puree 200 grams |
Chengmian 10 grams | Earl Gray Black Tea: |
Earl Gray Tea Filling 27 grams | Maltose 8 grams |
Milk 8 grams | Light cream 8 grams |
Biscuit crust part: | Butter 80g |
Earl Gray Black Tea 4 grams | Powdered sugar 29 grams |
Coconut milk 17 grams | Light cream 9 grams |
Low gluten flour 160g | Sea salt 0.6 grams |
Step 1
Earl Gray Tea Liquid Mooncake is divided into four parts: Earl Gray Tea Liquid Center, Earl Gray Tea Filling, White Kidney Bean Puree, and Earl Gray Tea Biscuit Crust.Step 2
Wash the white kidney beans soaked overnightStep 3
Then peel off the skinStep 4
Steam until softStep 5
Like this, it can be crushed with a slight twist, and the white kidney beans are ready to be steamed.Step 6
Place the steamed white kidney beans into a food processor while still hotStep 7
Whip into white kidney bean pureeStep 8
Then put the white kidney bean puree into a non-stick panStep 9
Add sugar and waterStep 10
Add earl gray teaStep 11
Add ChengfenStep 12
mix togetherStep 13
Stir evenlyStep 14
Next, we start to fry until the filling is ready, and add the corn oil to the pot in batchesStep 15
Fry each time until all the corn oil is absorbed before adding the next time.Step 16
Continue to fry untilStep 17
Until the filling can hold together, use a non-stick pan and a spatula, and our filling is ready.Step 18
Next we will make the liquid core part, put maltose in the containerStep 19
Add milk and whipping creamStep 20
Turn on the heat and heat until all the maltose meltsStep 21
Heat until mixed evenly and then turn off the heatStep 22
Take part of the earl gray tea filling and put it into a food processorStep 23
Add the heated liquidStep 24
Mix them evenlyStep 25
Then put it into a piping bag and squeeze it into a 5g flow mold. Place in the refrigerator overnight until completely frozenStep 26
Take out the completely frozen liquid coreStep 27
Put the liquid heart into an ice bowl and set asideStep 28
Divide the filling into 25 grams eachStep 29
Now let’s start with the heart-wrenching partStep 30
After everything is wrapped, place it in the refrigerator for 20 minutes.Step 31
Next we will make the biscuit crust and add it to the containerSoftened butter and icing sugar, salt, coconut milk, milkStep 32
Mix and stir evenlyStep 33
Beat until smooth and no lumpsStep 34
Add low gluten flourStep 35
Add Earl Gray teaStep 36
Mix until there is no dry powder. Be careful not to over-knead to prevent the dough from becoming oily.Step 37
Divide the dough into 25 grams eachStep 38
Next let’s make mooncakesStep 39
Put the filling into the biscuit crust and wrap it tightlyStep 40
After everything is wrapped, put it into a 50g moldStep 41
Extrusion shapeStep 42
After everything is wrapped, place it in the refrigerator and freeze it overnight until it is completely frozen.Step 43
Take out the completely frozen mooncakesStep 44
No need to defrost at room temperature, put directly into the oven and bake at 210 degrees and 190 degrees for 15 minutesStep 45
Finished productStep 46
Finished product Earl Gray Tea Crispy Pastry Mooncakes Cooking Techniques