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Mooncakes are delectable delicacies that are typically enjoyed during the Mid-Autumn Festival, a significant festival celebrated by many East Asian communities. These sweet treats are usually filled with a variety of ingredients, each offering a unique taste and texture. While traditional mooncakes hold a special place in our hearts, sometimes it’s exciting to experiment with different flavors and techniques. In this guide, we will explore an unusual twist on the classic mooncake recipe – making greasy salted egg mooncakes with melted cheese, but without the need for a mold. This unconventional method allows for greater flexibility in shaping and filling the mooncakes, making it easier for beginners and those without a mooncake mold to embark on this flavorful adventure. So, let’s dive into the steps and ingredients required to create these mouthwatering mooncakes that combine the richness of salted egg yolks with the gooey goodness of melted cheese!
Another mid-autumn season is coming. The streets are filled with lights from colorful star lanterns, children play and sing Mid-Autumn Festival songs, of course, the image of moon cake stalls is indispensable. Busy, crowded with buyers.
- The origin and meaning of the Mid-Autumn Festival
- What is the origin and meaning of moon cake?
- Why do you have to eat mooncakes on the full moon of August?
This year, let’s try with Cfis.edu.vn in the kitchen, show off your talent in making greasy, delicious melted cheese and salted egg mooncakes to give to your loved ones and friends!
Watch a video on how to make melted cheese salted egg mooncakes:
Ingredients (about 10 cakes)
Cake crust (18g/1 piece)
- 36g unsalted butter
- 36g condensed milk
- 36ml baking sugar water (can be replaced with honey)
- 10g lion powder
- 10g cornstarch
- 100g No. 8 flour (can be replaced with all-purpose flour)
Egg filling (7g/1 filling)
- 20g salted egg yolk puree (more than 1 egg)
- 15g melted unsalted butter
- 30ml fresh milk without sugar
- 2g gelatin leaves
- 7g lion powder
- 15g sugar
- 30g whipping cream (can be replaced with fresh milk)
- 1 piece of cheese
Custard custard filling (18g/1 tablet)
- 50g salted egg yolk (almost 3)
- 12g number 8 flour
- 12g lion powder
- 25g sugar
- 70ml fresh milk without sugar
- 1 egg yolk
- 30g unsalted butter
- Food wrap
- Cake mold
How to make melted cheese salted egg moon cake
Step 1: Make the egg filling
First, I will put 5 salted egg yolks in the oven and bake for 10 minutes at a temperature of 150 degrees Celsius until the yolks are cooked. After the yolk is cooked, I will take it out and use a fork to blend it well and then scoop out 20g to make the egg yolk melt . The rest I will make custard custard filling.
I will cut the gelatin leaves into small pieces and soak them in 30ml of milk until soft, then microwave them for 30 seconds with low power to melt the gelatin leaves, if you don’t have a microwave, you can also steam them in a water bath. !
Note: When turning milk in the microwave, always keep the power low and stand the soup, otherwise the milk will easily boil and overflow!
Next, put in a bowl 30g whipping cream, 15g sugar, 15g melted unsalted butter, 7g lion powder, 20g salted egg yolks taken out earlier and mix well, add 1 slice of cheese , mix all up to form a really comparable mixture like this. Finally , add the melted milk and gelatin mixture to the bowl and mix well.
You put the pot on the stove, put the mixture just mixed through a filter and then use a spoon to spread our melted egg fillings to be smooth, not messy. Cook until cooked then turn off the heat.
Spread the food wrap, put the warm filling on the food wrap , roll it up into a ball like this, then put it in the fridge for 2 hours , with this cake, the ingredients must be cold to succeed. hi guys!
Step 2: Make custard custard filling
You put in a bowl 70ml fresh milk without sugar, 12g flour, 12g lion powder, 25g sugar, 1 egg yolk and beat well.
Put the pot on the stove and add 30g of melted unsalted butter , then pour the mixture through the filter and use a spoon like this to make the filling smoother . Continue to add 50g salted egg yolk earlier, cook and stir continuously until the mixture thickens into a block , then turn off the heat.
Similar to the above, you also use food wrap to wrap the filling into a rectangular block like this and then put it in the refrigerator for 2 hours .
Step 3: Make the crust
For the crust, I will mix 100g of flour, 10g of lion powder, 10g of cornstarch, 36g of condensed milk, 36g of honey and 36g of melted unsalted butter in a bowl, mix well until the mixture forms a mass. like this is okay.
I use Hornimore’s highland ripe honey to create a sweet taste for my crust, if you don’t have it, you can replace it with baking sugar .
Once the mixture is smooth , cover the dough with plastic wrap and place it in the refrigerator for 2 hours .
Step 4: Divide the filling and crust
After 2 hours, the filling has cooled and hardened, the cake takes the egg filling out and divides the filling into 10 equal parts, each 6g , then round the ball.
Similar to custard custard filling, you also take out and divide into 18g blocks like this , then roll into balls.
Next, use your hands to press the custard filling to flatten, then let the egg filling flow in and fold it so that it covers all the filling and then roll it into round balls . Then cover with cling film and place in the fridge for 30 minutes to harden.
While waiting for the filling to cool, you also take out the crust and cut into chunks of about 22g , then also roll the ball . Next, you press the crust to flatten, put the filling at this time in the middle. Use your hands to fold the edges so that the shell covers the filling and then round the ball.
Note that this step must be done carefully, do not let the kernel be exposed or it will be damaged.
Step 5: Shape the cake
You cover the dough you have just molded a little flour and then put it into the mold, use your hands to press so that the dough fits in the mold to shape. Finally, remove the cake from the mold by turning it upside down. Gosh! The cake is as pretty as anyone else, isn’t it!
We will make the next cakes in the same way with different shapes using jelly molds.
Step 6: Bake the cake
Before baking, you can mix egg yolks with butter and then use a brush to spread on the surface of the cake to make the cake more golden and fat .
Put the cake in the preheated oven and bake at 200 degrees C for 10 minutes. Because the cake is already cooked, I only need to bake it for 10 minutes, if you want the cake to be more golden, you can bake it for another 15 minutes!
See more: How to make Hong Kong standard Lava egg moon cake
After 10 minutes, the hot batch of mooncakes has come out of the oven, friends. The cake has a golden crust that looks very attractive, although it is shaped with a jelly mold, but I see the texture lines are also quite clear, it also looks very “out there and this” right!
Salted egg mooncakes with melted cheese made this way will have a crispy outer layer, the inside of the egg will flow and look very stimulating , one bite is the greasy, salty and sweet taste of salted eggs. along with other ingredients to create an unforgettable taste.
Mixing a little hot tea with honey and eating this moon cake is nothing better than that!
If you want to surprise your family and loved ones on the occasion of the full moon in August, go to the kitchen to create delicious egg-melting mooncakes like these. Guaranteed they will be amazed at your baking skills!
This year’s Mid-Autumn Festival, let’s give love to the whole family with Kinh Do mooncakes. Each cake is a meaningful wish. Khang – full of health, Loc – prosperity and wealth, Vinh – radiant fame, Phuc – abundant luck, An – complete peace. Golden Moon masterpiece instead wishes Thu Nhu Y.
Good experience Cfis.edu.vn
In conclusion, making greasy salted egg mooncakes with melted cheese without a mold is a creative and delicious alternative for those who do not have access to mooncake molds. Although it may require some extra effort and time, the end result is incredibly satisfying. By following the steps outlined in the recipe, one can achieve mooncakes with a crispy, flaky crust, a creamy salted egg yolk filling, and a delightful surprise of melted cheese. The key lies in improvisation, utilizing household items like cutters or cookie stamps to create unique shapes. While the process may be slightly challenging, the pleasure of enjoying homemade, personalized mooncakes surpasses any inconvenience. So, roll up your sleeves, gather the necessary ingredients, and have a delightful time experimenting with flavors and shapes to create your own signature mooncakes.
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