Bánh Trung Thu Sữa Dừa nhỏ xinh dễ làm dễ ăn của Cô Ba | Coconut Mooncake

Welcome back to Co Ba Binh Duong channel Today, let's make coconut milk mooncake I can smell the delicious smell of mooncake This is my mooncake The mooncake is very smooth, the outside is crispy and the inside is soft The filling is sweet, not too much The mooncake is small and cute In the previous video, I showed you how to make mooncake and traditional mooncake You can watch the previous 2 videos by clicking on the link below If you like it, please press like and subscribe to my channel to follow my next videos I have 260g of all-purpose flour 1% of all-purpose flour is used to make sweet mooncake 1% of all-purpose flour is used to make soft mooncake You can use 100% all-purpose flour 160g of sugar 40g of cooking oil 1 quarter of a teaspoon of baking soda or salt 10g of peanut butter Sift the flour before mixing After sifting the flour, add all the ingredients Use your hands to mix until it becomes a lump Be careful not to knead the flour too much and for too long The flour will be soggy and dry It will be very difficult to shape when closing the mold That's it, guys We will let the flour rest for 30-45 minutes Remember to wear glasses so that the flour does not dry The ingredients for the filling include 600g of coconut Choose coconut to make the filling, so choose a little bit of coconut Coconut rice is more delicious if it is flexible If the coconut is too hard, it will be not delicious You can make it into a string or a ball Today I will make it into a string and a half into a ball So the filling will be more sticky and easier to close the mold 300g of condensed milk with sugar 300g of coconut milk 70-90g of cake flour 90g of white sesame 2 teaspoons of vanilla extract You can divide it into small or double the recipe If you make less or more If you like it sweeter, you can add more sugar when marinating First, I will add 300g of condensed milk Mix until the coconut is well absorbed with the milk And will marinate for 1 hour You should use a non-stick pan, it will be easier to shape the filling Add all the coconut milk into the pan Turn on medium heat When the milk starts to boil Add all the marinated coconut Mix well until the water evaporates and the filling slowly dries up When the filling starts to dry up Reduce the heat and mix well Until the coconut is cooked The filling is dry and flexible The cooking time is about 40-45 minutes Turn off the heat and mix well to cool down the filling Add the cake flour and white sesame slowly and mix well If you like the smell of vanilla, add it now Note, do not use too much coconut, the filling will not be delicious The amount of water added to the filling is not too much When marinating for a long time, the oil will make the filling wet And foam out of the cake Affect the quality of the cake during the preservation process The sweetness of the filling depends on your taste But if it is too light, the filling will not last long If you do a lot, it will be easier to divide the filling I see the filling is so thick Now I put it in the mold Today I made a 75g mold The filling will be 50g and the cake batter is 25g The filling is double the cake batter The dough has rested for 45 minutes Now I will wrap the filling and close the cake mold I use a 75g cake mold, the cake batter will be 25g I weigh the cake batter is 25g Roll the dough Put a little flour on the surface And put the flour down Gently pinch from the inside out in a circle The outside is a little thinner Gently pick up a piece of flour and put it on the palm of your hand Put the filling in the middle Turn it over and put a piece of flour on the filling And turn it over, pinch and squeeze for the filling Then roll it up Cover with a little more dry flour and it's done Note, remember to wrap the cake carefully so that the air does not fall in Make the cake flaky and lose sharpness during baking Because the air is released when the temperature is high Use a brush to lightly brush a little oil on the shirt so that the cake frame does not stick If you use a square mold, you have to press the flour into the mold Then put it in the mold Gently press the flour out Then put the mold down and press for 10 seconds to shape the cake Then lift the mold and gently push the spring to separate the cake Oh, the pattern is very sharp It looks so cute According to my experience, I see a lot of cake molds with soft fillings like Green beans, taro, coconut will be much easier than mixed fillings You do like this until the end Done, I put it in the tray to bake How to bake, I have shared in the mixed filling Mid-Autumn cake clip You can click on the link below the description to watch again But today I make a small cake, so the baking time will be less I also baked 3 times Preheat the oven for 10 minutes at 190°C Pour water evenly on the cake before putting it in the oven Bake for 10 minutes While waiting, I will make the mixture to coat the cake There are 1 egg yolk, a little egg white And 2 tablespoons of milk and 1 tablespoon of sesame oil Mix well and use a soft brush to coat the cake After baking, pour water evenly on the cake Wait for the cake to cool down for 15-20 minutes After the cake has cooled down, spread the mixture evenly on the cake Now I bake for the second time With the temperature at 165°C for 7 minutes Then take the cake out of the oven Immediately pour water evenly on the cake again Wait for the cake to cool down for 15-20 minutes We continue to coat the cake for the second time with the mixture of egg and milk Now I put the cake in the oven and bake for the third time Also with the temperature at 165°C for 5-7 minutes When you see the cake is golden brown, it's OK It's done, guys Here is my cake Now I spread the cake out Avoid the bottom of the cake Remember to preheat the oven 10 minutes in advance In my experience, you should use a thermometer to control the temperature of the oven It will be much more accurate My cake has been baked for 2 days After 1-2 days, the cake will be even and more beautiful than when it was just baked The crust of the cake will also be softer I will try to see how the quality of the cake The crust of the cake is soft, the filling is sweet When you chew, the filling is chewy It's a little crunchy, I really like it The fat and light aroma of meringue and coconut milk It's delicious and easy to eat Everyone likes it Usually coconut milk filling, the shelf life will be shorter than other fillings Because coconut milk is easy to add oil and sour cream If left for too long, put the cake in a box with a wet bag If left at room temperature for 5 days If you put it in the fridge after 5 days When eating, bake in the microwave for about 30 seconds The cake will be soft and delicious I wish you success with coconut milk meringue cake Remember to like and subscribe And click on the bell to receive the earliest videos Thank you for always accompanying and supporting the Co Ba Binh Duong channel Goodbye and see you again