Скачать с ютуб Ultimate Creamy Custard & Pineapple Mooncakes – A Perfect Fusion of Flavors ｜絕佳口感奶皇鳳梨月餅 - 完美融合 в хорошем качестве

Ultimate Creamy Custard & Pineapple Mooncakes – A Perfect Fusion of Flavors ｜絕佳口感奶皇鳳梨月餅 - 完美融合

‪@CozyKitchen436‬ #CustardPineappleMooncakes #MooncakeDelight #HomemadeMooncakes #SweetFusion #MooncakeRecipe #奶皇鳳梨月餅 #自製月餅 #中秋美食 #烘焙 A perfect fusion of creamy custard and tropical pineapple wrapped in a delicate mooncake crust. This unique blend of flavors will leave your taste buds wanting more. Whether for Mid-Autumn Festival or just a special treat, these homemade mooncakes are a must-try! Watch the full video to see how I prepare these delightful mooncakes step by step. Don’t forget to like, comment, and subscribe for more delicious recipes! 完美融合了濃郁的奶皇與熱帶風味的鳳梨餡，包裹在精緻的月餅皮中。這獨特的味道組合，會讓你的味蕾欲罷不能。無論是中秋節還是想要享用一份特別的點心，這款自製月餅都是必試之選！觀看完整影片，了解我如何一步一步製作這些美味的月餅。別忘了點贊、留言並訂閱，獲取更多美味食譜！ Custard Pineapple Mooncakes Recipe Pineapple Filling Ingredients (*Suggest to prepare a day in advance**) :- 1. Pineapple: 1pc (about 800-900g after cutting) 2. Sugar: 50g 3. Maltose: 50g 4. Lemon Juice: 1 tsp 5. Butter: 10g Pineapple Filling Instructions :- 1. Peel and cut the pineapple into small pieces. 2. Put the pieces in a food processor to make a puree. 3. Place the puree on a sieve to drain the juice. 4. Put the pineapple puree in a pot and cook over medium-low heat for about 45 minutes. 5. Stir occasionally until most of the moisture evaporates to form the pineapple filling. 6. Refrigerate the filling in the freezer at -4°C for at least 2 hours. Mooncake Crust Ingredients (*Suggest to prepare a day in advance**) :- 1.Cake flour: 250g 2. Unsalted butter: 124g 3. Icing sugar: 60g 4. Custard powder: 10g 5. Egg yolk: 27g 6. Fresh cream: 24g 7. Milk powder: 25g Mooncake Crust Instructions :- 1. Sift the cake flour and add butter. Mix well. 2. Add icing sugar, custard powder, egg yolk, fresh cream & milk powder. 3. Knead the mixture by hand until it forms a dough. 4. Wrap the dough in a plastic wrap and refrigerate at 4°C for at least one hour. Custard Filling Ingredients :- 1. Salted egg yolks: 4 (steamed and crushed, about 45g) 2. Sugar: 45g 3. Egg: 30g 4. Cake flour: 18g 5. Custard powder: 18g 6. Milk powder: 18g 7. Fresh milk: 24g 8. Homemade condensed milk: 20g (or store-bought) 9. Coconut cream: 55g 10. Fresh cream: 30g 11. Butter: 45g (added after steaming) Custard Filling Instructions: 1. Steam salted egg yolks for 20 minutes, crush into fine pieces (about 45g), and set aside. 2. Sift and mix all the ingredients (except egg yolks and butter). 3. Add crushed egg yolks and steam for 30 minutes. 4. Add butter after steaming 5. Blend the custard filling until smooth. 6. Chill the custard filling in the fridge for 2 hours, then blend again until smooth. 7. Divide into 15g portions and refrigerate Shape the Mooncakes: 1. Wrap 10g of pineapple filling inside 15g of custard filling and freeze for 1 hour. 2. Wrap the custard-pineapple filling with 25g of mooncake crust, roll into a round shape, and press into a 50g mooncake mold to shape. 3. Freeze the mooncakes for at least 2 hours until firm. Bake the Mooncakes: 1. Preheat oven to 230°C and bake for 6-7 minutes. 2. Lower the temperature to 200°C and brush the mooncakes with an egg yolk wash (optional: mix with cocoa or coffee powder for a golden color). Let rest for 10 minutes. 3. Brush again with the yolk wash and bake for an additional 3-5 minutes at 200°C. 奶皇鳳梨月餅食譜 鳳梨餡材料 (建議提前一天準備)： 1. 鳳梨：1個（切塊後約800-900g） 2. 糖：50g 3. 麥芽糖：50g 4. 檸檬汁：1茶匙 5. 牛油：10g 鳳梨餡製作步驟： 1. 將鳳梨去皮並切成小塊。 2. 把鳳梨塊放入食物處理器，打成鳳梨泥。 3. 將鳳梨泥放在篩子上濾掉果汁。 4. 將鳳梨泥放入鍋中，以中小火煮約45分鐘。 5. 期間偶爾攪拌，直到大部分水分蒸發，形成鳳梨餡。 6. 將鳳梨餡冷藏於-4°C的冷凍室至少2小時。 月餅皮材料 (建議提前一天準備)： 1. 低筋麵粉：250g 2. 無鹽牛油：124g 3. 糖霜：60g 4. 吉士粉：10g 5. 蛋黃：27g 6. 鮮忌廉：24g 7. 奶粉：25g 月餅皮製作步驟： 1. 將低筋麵粉過篩後加入牛油，混合均勻。 2. 加入糖霜、吉士粉、蛋黃、鮮忌廉和奶粉。 3. 用手揉成麵團。 4. 將麵團包上保鮮膜，放入4°C的冰箱冷藏至少一小時。 奶皇餡材料： 1. 鹹蛋黃：4顆（蒸熟後碾碎約45g） 2. 糖：45g 3. 雞蛋：30g 4. 低筋麵粉：18g 5. 吉士粉：18g 6. 奶粉：18g 7. 鮮奶：24g 8. 自製煉奶：20g（或市售） 9. 椰漿：55g 10. 鮮忌廉：30g 11. 牛油：45g（蒸熟後加入） 奶皇餡製作步驟： 1. 將鹹蛋黃蒸20分鐘，碾碎成約45g，備用。 2. 將所有材料（鹹蛋黃和牛油除外）過篩並混合均勻。 3. 加入鹹蛋黃碎，蒸30分鐘。 4. 蒸好後加入牛油攪拌。 5. 用食物處理器將奶皇餡打至順滑。 6. 將奶皇餡冷藏2小時，然後再打一次至順滑。 7. 將奶皇餡分成每顆15g的小份，冷藏備用。 月餅包製步驟： 1. 將10g鳳梨餡包入15g奶皇餡中，冷凍1小時。 2. 用25g月餅皮包裹奶皇鳳梨餡，搓成圓形，放入50g月餅模中壓模成形。 3. 將月餅放入冷凍室冷凍至少2小時，直至變硬。 烘烤月餅步驟： 1. 將烤箱預熱至230°C，烤6-7分鐘。 2. 降低溫度至200°C，並在月餅表面刷上蛋黃液（可選擇加入可可粉或即溶咖啡粉，使顏色更金黃）。靜置10分鐘。 3. 再刷一次蛋黃液，然後以200°C再烤3-5分鐘。