#新良第一节烤大赛#hydrangea Cake

Name: #新良第一节烤大赛#hydrangea Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 90g water; 80g lard; 230g Medium powder; 45g White sugar; 5g Matcha powder; 9 Raw Salted Duck Eggs; Some Red bean paste; 5g Red yeast powder; 180g Low powder

by Xiao C

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

When I was young, I would eat mooncakes with bean paste and egg yolk every Mid-Autumn Festival. Of course, this is also my favorite moon cake. Grandma loves me the most. She keeps the mooncakes that others give me every Mid-Autumn Festival. Every time I go home during the Mid-Autumn Festival, I have moon cakes, which are filled with red bean paste and egg yolk. But I don’t know if I get more picky as I grow up, I hardly eat mooncakes anymore. Maybe with the change of living habits, the only thing about the concept of mooncakes is to go home and have a look, without a trace of expectations for mooncakes.
Every holiday season, I miss my relatives, and I have been working alone for several years without knowing it. Every time I go home, I will eat the food made by my grandmother, even if it is one vegetarian and one soup, it is also a delicacy. I am a person who simply likes food, likes to incorporate it into the fun of life, and likes to share it with family and friends.
Mid-Autumn Festival food is not just moon cakes, Mid-Autumn pastries are also very good. Because I like bean paste and egg yolk fillings, I made this Mid-Autumn pastry-Hydrangea Crisp. I use strips of pastry to weave the thoughts of my family and the love for my family. Each strip of pastry bears my deep thoughts of my family. I want to give this ingenious hydrangea cake to the family I miss. Weave the thoughts of family with love, and adjust this delicious taste with thoughts.
Grandma has been suffering from diabetes for a long time, so she made this cake by herself, reducing her sugar intake, so that she can also eat Mid-Autumn Festival cakes that are not available outside. Make it yourself, no matter whether it tastes good or not, at least it is healthy and hygienic. "

Ingredients

90g Water

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80g Lard
230g Medium Powder
45g White Sugar

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5g Matcha Powder
9 Raw Salted Duck Eggs
Some Red Bean Paste
5g Red Yeast Powder
180g Low Powder

#新良第一节烤大赛#hydrangea Cake

1. Weigh all the oily skin materials into the bread bucket.

2. Start the kneading function, knead until smooth and out of the film.

3. Weigh the pastry materials into the container and mix them until uniform.

4. Divide the kneaded pastry into three equal parts, add red yeast rice powder and matcha powder, and the other one is the original flavor. After the oil crust and shortbread are prepared, cover with plastic wrap and relax for 5 minutes.

5. Each of the three colors of pastry is divided into 3 equal parts. The oil skin is divided into 9 equal parts.

6. Take a portion of oily skin and pack it into a portion of shortbread. Push from the bottom to the top to wrap the shortbread and tighten it downwards.

7. Roll the wrapped dough into a beef tongue shape with a rolling pin.

8. Roll up from bottom to top.

9. Take a portion of the red yeast rice cake

10. The dough of the three colors is rolled into a tongue shape one by one.

11. Cover the rolled puff pastry with plastic wrap and let it rest for 15 minutes.

12. This is the time to deal with the egg yolk. The raw salted duck eggs are shelled to take the egg yolk, and the film outside the egg yolk is washed with water. Put it in the oven at 170 degrees for 5 minutes.

13. Take an appropriate amount of red bean paste and wrap it in an egg yolk.

14. A total of 9 egg yolk bean paste fillings are prepared.

15. Take the awake roll and roll it into a rectangle, fold it at 1/3, and fold both sides to the middle

16. Use a sharp knife to cut the puff pastry into 5 equal pieces.

17. Take a small portion of meringue, roll out a long strip and cut in half.

18. Two puff pastry strips of different colors are matched. The lower 4 bars have the same color, and the upper 5 bars have the same color. Knitted crosswise.