Mochi and Red Bean Paste with Pork Floss and Egg Yolk Crisp
by _蒍鉨 become good 々
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Weigh the mochi ingredients and pour them into the container.
2. Stir until there is no dry powder and steam it in a pot.
3. Add butter to the steamed mochi while hot.
4. Put on gloves and knead the mochi and butter.
5. Cut the mochi into 10g each, cover with plastic wrap and set aside.
6. Take out the salted egg yolk and soak it with high-grade liquor to remove the fishy smell.
7. The salted egg yolks soaked in white wine can be steamed in a pot or baked in the oven. After steaming, let the egg yolks be divided into two, weighing about 8g.
8. Red bean paste is divided into about 17g each.
9. Add pork floss to salad dressing and mix well.
10. The salad meat floss filling weighs 8g each.
11. Take a bean paste ball and press flat, add half a salted egg yolk, salad pork floss and a mochi.
12. Push up the bean paste at the tiger's mouth and wrap it tightly for later use.
13. The oily leather material is poured into the container and stirred into a flocculent shape.
14. Wake up after kneading into a smooth dough with your hands.
15. This is a well-kneaded oily skin, there is no need to knead it to have a glove film, this level is enough.
16. Put the pastry material into the container.
17. After kneading the dough, cover with plastic wrap and set aside to wake up.
18. Weigh 22g each for the oil crust and 15g each for the shortbread.
19. Flatten the oily skin and wrap it in a shortbread.
20. Push up on the tiger's mouth and pack tightly.
21. Roll the dough into a tongue shape.
22. Roll it up for the first time after rolling it out, cover it with plastic wrap and let it stand for about 10 minutes.
23. Roll the dough for the second time, take the dough and press flat, and continue to roll it into a tongue shape.
24. Roll it up for the second time after rolling, cover with plastic wrap and continue proofing.
25. After proofing, take out the dough, squeeze the two sides in the middle, flatten them, and roll them out again.
26. Pack the prepared red bean paste mochi filling.
27. Push up the dough with the tiger's mouth and wrap it tightly.
28. Brush the surface with a layer of egg yolk liquid.
29. Sprinkle with black sesame seeds.
30. After preheating the oven, bake at 180 degrees for 30 minutes.
31. Finished product
32. Finished product
33. Finished product
34. Finished product
35. Finished product
Tips:The red bean paste and pork floss in the filling are made by themselves. The salted egg yolk is moderately sweet. The whole weighing is 15g, so the salted egg yolk in each egg yolk crisp only uses half of the amount in the recipe to make about 24 pieces of 80. About gram of egg yolk pastry
