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Earl Grey Black Tea Mooncake
As the autumn wind blows and the tea aroma grows, my kitchen has a new story! This time, I incorporated the elegance of English Earl Grey tea into traditional mooncakes and created a black tea Earl Grey mooncake to bring you a wonderful fusion of the East and the West! Come and see how to make this unique tea-scented mooncake.
INGREDIENTS
Main Ingredients
- ·100g Butter
- ·20g Condensed milk
- ·45g Honey
- ·120g Low powder
- ·25g Milk powder
- ·2g Earl Grey Tea Powder
- ·50g Butter
- ·25g Powdered sugar
- ·65g Coconut
- ·1 Egg yolk
- ·25g Milk powder
- ·45g Cranberry
DIRECTIONS
Step 1
Making the crust:
Mix 50g butter, 25g sugar and 1 egg yolk thoroughly, then add 65g coconut flakes, 25g milk powder and 45g cranberries, mix well and knead into pie crust dough.
Step 2
Making the filling:
First, mix 50g butter, 45g honey and 20g condensed milk, then add 120g low-gluten flour, 25g milk powder, and finally 2g Earl Grey tea powder. Continue stirring until smooth to make the cream filling.
Step 3
Refrigeration:
Wrap the pie dough and the milk filling with plastic wrap respectively and refrigerate for 1 hour to allow the dough and filling to blend better and facilitate subsequent operations.
Step 4
Divide the dough and fillings:
Take out the refrigerated pie crust and cream filling from the refrigerator, and divide each into small balls of 25g, with corresponding quantities.
Step 5
Stuffing and forming:
Flatten the small balls of pastry, put the small balls of cream filling into them, then pinch the openings to seal and round them up, completing the wrapping of all the ingredients in sequence.
Step 6
Compression molding:
Place the wrapped balls into the mooncake mould and press into a specific shape.
Step 7
Baking:
Preheat the oven to 190 degrees in advance, put the molded mooncakes into the oven and bake for 5 minutes to set. Take them out and brush them with egg wash, then put them into the oven at 150 degrees and bake for 13 minutes. The delicious Earl Grey tea flavored dessert is ready.