Chinese Food
Matcha crispy egg yolk
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Flowers bloom and fall in season. Sweet osmanthus lingers in my heart. It's hard to send a fish book to Xianshan mountain. Miss. Through a touch of green. Thank you. The package is red.
Cooking ingredients
Cooking Steps
Step1:Material a: water, oil and dough. There is a toaster directly and a film release machine. The toaster keeps dropping the surface on the chopping board for a long time. Fold it back and drop it again. Take about 10 minutes to release the film.
Step2:Material B can be mixed and homogenized. It can be agglomerated
Step3:Duck egg yolk is soaked in oil one day in advance. Spray white wine when you want to make it. Bake it at 160 ℃ for ten minutes
Step4:Red bean paste is divided into 16 points. About 25 points. Half of the yolk is wrapped
Step5:Put it asid
Step6:The water and oil skins are divided into 8 parts. They are wrapped like dumplings.
Step7:Roll out the growth bar. Roll out slowly. Stick the board to refuel the boar
Step8:Roll up. Relax for 15 minute
Step9:Repeat the previous step and then roll it out. Try to make both ends thinner. The final product looks good. Roll it up and relax for 15 minutes
Step10:All in tw
Step11:Flatten and ope
Step12:Pack the stuffing in turn. Put the beautiful pattern outsid
Step13:Red bean yolk like a bu
Step14:Preheat, heat 200, heat 180, bake for 28 minutes.
Step15:Made two. And one with cocoa, sesame and raw stuffin
Cooking tips:1. It's made by Dousha himself. 300g red beans are boiled with water for two hours. Put them in a pressure cooker for 40 minutes. Pull them out. Stir fry with medium or small heat and big spoon continuously. Add 150g brown sugar. Add 50g vegetable oil and 50g jam when it's a little dry. It's almost enough to make a dough. 2. Lard is better than butter. Use butter. Add 15g to the lard. You can make dishes with a little less lard.
