[SUB] Black Tea Milk Shortbread Mooncake Recipe – Rich, Buttery, and Delicious!【Xuxu Cooking】

Описание: 🎉Welcome to Xuxu Cooking! Let's make Mooncake together! 🎉

As the Mid-Autumn Festival approaches, countless mooncake varieties appear on the table. Recently, I tried this black tea milk shortbread mooncake: rich in buttery aroma, with a crisp, crumbly crust and a coconut filling that becomes more fragrant the more you chew. This recipe makes 10 pieces, perfect for making extra to share with family and friends. There’s nothing happier than tasting your own handmade mooncakes during this festival of reunion.

Mold: 50 g mooncake mold
Yield: 10 pieces

Ingredients
Crust:
Unsalted butter 50 g
Condensed milk 25 g
Honey 45 g
Cake flour (low-gluten flour) 125 g
Milk powder 25 g
Black tea powder 2 g
Filling:
Unsalted butter 50 g
Powdered sugar 25 g
Egg yolk 40 g
Milk powder 50 g
Desiccated coconut 70 g
Dried cranberries 25 g

Tip: Soften the unsalted butter in advance.

Instructions
1. Make the crust: Soften 50 g unsalted butter and stir with a spatula until smooth. Add 25 g condensed milk and 45 g honey, mix well.
2. Sift in 125 g cake flour and 25 g milk powder. Add 2 g black tea powder, mix with a cutting motion until it comes together. Wrap in plastic wrap and chill for 30 minutes.
3. Make the filling: Mix 50 g unsalted butter and 25 g powdered sugar until combined.
4. Add 40 g egg yolk in two batches, mixing well each time.
5. Add 50 g milk powder, 70 g desiccated coconut, and 25 g dried cranberries. Mix evenly, wrap in plastic wrap, and chill for 30 minutes.
6. Divide both the crust and filling into 25 g portions. Roll each into small balls.
7. Flatten the crust with your palm, place the filling inside, wrap and seal, and roll into a ball. Lightly dust the surface with flour, then press into shape with a mooncake mold.
8. Preheat oven to 190 °C / 374 °F. Spray the mooncake surfaces with water before baking. Bake for 5 minutes to set the shape, remove, and let cool for 10 minutes.
9. Beat 1 egg yolk with 5 g milk, strain through a sieve.
10. Brush a thin layer of egg wash over the mooncake surfaces.
11. Preheat oven to 150 °C / 302 °F. Bake for 10–13 minutes. Remove and let cool completely.

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