#aca Fourth Session Baking Contest# Making Erotic Mochi Rose Bean Paste Cake
1.
Rose bean paste filling, 180g red bean paste, 48g Damascus rose flower paste, mix well
2.
Divide into 16 equal parts, reunite and set aside. (Please ignore the weight of the light rain doubled)
3.
Water oil skin, 213g all-purpose flour, 65g lard, 106g purified water, 25g fine sugar, knead until a smooth dough, put it in a fresh-keeping bag and relax for 1 hour. Shortbread, 160g low-gluten flour, 80g lard, mix and knead evenly to form a smooth dough, put it in a fresh-keeping bag and relax for 1 hour.
4.
Mochi, 215g water-milled glutinous rice flour, 65g granulated sugar, 200ml purified water, and 22g liquid butter, mix and stir well, let stand for 20 minutes; cover with plastic wrap and steam for 45 minutes. Take out the steamed mochi and knead it evenly while it is hot
5.
Divide into 16 equal parts.
6.
Take one mochi ball, sprinkle an appropriate amount of hand powder, press to roll it out to the dough, put a rose bean paste into the filling, pinch tightly and seal like a bun
7.
Put the seals down and put them together for later use.
8.
Take out the loose water and oily skin and shortbread, divide them into 16 equal parts and reunite them, cover them with plastic wrap and set aside.
9.
Take a water oil skin, press it, put in a shortbread, pinch the seal tightly like a bun.
10.
Place them together, cover them with plastic wrap, and let them rest for 20 minutes.
11.
Press the dough wrapped in shortbread, roll it into a beef tongue shape, and roll it up from top to bottom
12.
Place the rolled noodles together and cover with plastic wrap to relax for 20 minutes.
13.
Take a dough roll, press it, roll it out to the shape of a long beef tongue, and roll it up from top to bottom
14.
Place them together and cover with plastic wrap, and let them rest for 30 minutes. At this time, the oven is preheated to 200 degrees and the fire is high.
15.
Take a noodle roll, press down in the middle, press flat with your palm, roll out to the dough, put in the mochi ball (mochi bun with rose bean paste filling), pinch and seal tightly like a bun
16.
Place it in a non-stick baking pan with the seal facing down.
17.
If you like printing, you can print your favorite pattern at this time
18.
After shaping, it can be sent to the preheated oven for baking.
19.
Bake, up and down at 190 degrees, 20 minutes. Just bake it.
20.
The fragrant meringue is out~
21.
It’s super delicious. The glutinous mochi is paired with meringue. It’s delicious without words...
22.
You can eat a few at one go~
Tips:
1. High-gluten flour or medium-gluten flour can be used as the ingredients in the water and oil skin. The dough should be soft and moderate, and the earlobe should be as soft as the earlobe. The adsorption power of flour is slightly different. When making water and oily skins, adjust the amount of liquid according to the softness and hardness of the dough to reach a satisfactory state.
2. The filling can be replaced according to existing ingredients, such as "jujube puree, lotus paste, red wine cranberry, chocolate, purple sweet potato, white bean paste, green bean paste..." All kinds of fillings are available.
3. Baking, the baking temperature should not be too high, the coloring is not good, and the baking time should not be too long, it will burst the filling~
4. The prepared Mochi Rose Crisp can be stored at room temperature for three days or refrigerated for ten days. It tastes best when baked for three minutes before eating.
