Chinese Food
Egg yolk, bean paste and crisp skin moon cake
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Layers of pastry. Wrapped with red bean sand and egg yolk. Delicious and good-looking. Although the production of patience and time. But the finished products do sweep the fatigue of production. -
Cooking ingredients
Cooking Steps
Step1:All materials are read
Step2:First, make the water and oil skin - mix the lard and sugar powder evenly with the hand egg beater, then pour in warm water, and make them in a state of blending
Step3:Sift in quinoa pastry powder. Use low gluten powder or medium gluten powder
Step4:Mix the flour and lard with a scrape
Step5:Pour it on the silica gel pad. Knead it into a moistening dough. Then wrap it with a plastic wrap. It's a dough that hasn't been kneaded yet
Step6:Then make pastry dough - purple potato flour and new quinoa pastry flour, mix well. Sift into the basin. Add lar
Step7:Hand in han
Step8:The two kinds of dough are wrapped with plastic wrap and refrigerated for one hour
Step9:Let's deal with the salted egg yolk - one egg yolk is divided into two parts. It's sprayed with wine and white wine. There's no watering can. It's OK to brush it with a wool brush. It's put into the middle layer of the preheated oven. It's 190 degrees. 6 minutes. Then it's brought out for natural cooling
Step10:When cooling the yolk, divide the homemade red bean paste into 18 pieces according to the weight of 20 grams each
Step11:Take a red bean ball. Press it. Put the cooled yolk on it
Step12:Seal. Make a bal
Step13:18 egg yolks in bean paste are well treated. Cover with plastic wrap and set asid
Step14:Weigh the dough with water and oil skin and pastry dough, divide them into 9 equal parts, knead them into balls, cover with plastic wrap and leave for 10 minutes
Step15:Take a dough of water and oil skin. Press it flat by hand. The middle is slightly thick and the edge is slightly thin. Put a purple potato pastry ball on it
Step16:Hold the dough gently with tiger's left hand. Hold the pastry ball with thumb of right hand. Turn the pastry ball while wrapping. Tightly squeeze the seal. Finish the other 8. Cover the plastic wrap. Let it rest for 20 minutes
Step17:Take a flabby pastry ball. Press it gently in the middle with a silica gel rolling pin. Then roll it up. Then roll it down. Roll it into an oval shape. Don't roll it over and over again. It will make the pastry and pastry mix and won't leave the layer
Step18:Roll up and dow
Step19:Finish the rest in turn. Then cover the plastic wrap and relax for 20 minutes
Step20:Take another loose roll. Use a silicone roller to gently press it in the middle, then roll it up, then roll it down. Roll it into a rectangle
Step21:Roll it up and down. Finish the rest in turn. Cover with plastic wrap. Relax for 20 minutes
Step22:Take a roll and use a sharp knife to block your wais
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Cooking tips:Don't omit the time of dough relaxation for the sake of speed. Only when the dough is fully relaxed, can it be moist, soft and elastic. In this way, it won't be crispy in the rolling and rolling process. The finished product will be in a circle with distinct layers; red bean sand yolk can also be replaced with other fillings like it. With this formula of pastry, the weight of each fillings is about 25g; quinoa flour is a kind of coarse grain Replace with low gluten powder. I used to make pastry with medium gluten flour. The effect is also very good. Lard and red bean sauce are cooked and fried by myself. You can adjust the oil and sugar content of the bean sauce by yourself. The recipe has come out. I won't repeat it here. The dough should be covered with fresh-keeping film in the whole process to prevent water from evaporating and drying. The baking time and temperature should be adjusted according to your own oven. There are skills in making delicious dishes.
