Mochi Bean Paste Egg Yolk Crisp

Mochi Bean Paste Egg Yolk Crisp

1. Soak the red beans for more than 4 hours, pour them into a pressure cooker, and press the "beans, tendons" button to press the red beans to crisp.

2. Transfer the pressed red beans to the bread machine.

3. Add appropriate amount of butter and white sugar. Activate the "Jam" button.

4. I ran two jam programs and the red beans became dry.

5. The bean paste used to make egg yolk cake should be thicker, otherwise it will crack when it is wrapped. I just couldn't make a dough, so I started frying stuffing again. I added avocado oil because the butter is gone. Stir-fry while adding oil until it's oily.

6. After room temperature, put 25 grams of red bean paste into a ball and set aside.

7. 60 grams of glutinous rice flour ➕ 20 grams of corn starch, 120 grams of milk.

8. Whisk evenly with egg, no particles, and steam for 15 minutes.

9. Add 10 grams of butter while it's hot, and use chopsticks to stretch the glutinous rice.

10. After the butter and glutinous rice balls are fully fused, round them and set aside for later use.

11. I use boiled duck eggs, just peel off the egg whites. The yolk of boiled eggs has no fishy smell, so there is no white wine treatment.

12. Peel the egg yolk and reunite with your hands. Each egg yolk is about 8 grams.

13. Prepare all the water and oil leather materials. This recipe is softer, so using a bread machine to knead the dough is the first choice.

14. Wrap the live noodles in plastic wrap and let them stand for 10 minutes.

15. It is also an ingredient of shortcrust pastry, and the ratio of oil to noodles is 1:2.

16. This can be operated by hand, fully and evenly.

17. Organize into a ball and let it stand for 5 minutes.

18. Start making meringues and reunite in portions. One 20 grams of water and oily pastry, one 10 grams of pastry, 8 for each.

19. Start the operation by taking the first prepared water-oil dough ball and the first prepared pastry dough ball to save the proofing time.

20. Water and oil leather wraps pastry, 16 balls become 8 balls. All wrapped up,

21. The glutinous rice balls are divided into 8 grams each.

22. Press the glutinous rice ball flat and wrap half of the egg yolk.

23. Cover each egg yolk with a small glutinous rice cake.

24. Add red bean paste, my red bean paste is still a bit dry. There should be more oil.

25. Slowly push the red bean paste layer and wrap it into a ball shape.

26. To start making meringues, first flatten the ball-shaped meringues.

27. Then use a rolling pin to roll it into a beef tongue shape.

28. Roll up gently from one end.

29. Roll it all up, cover with plastic wrap and let it stand for 10 minutes.

30. Then roll it into a beef tongue shape, roll it up again, and wake up for 10 minutes.

31. The proofed meringue is folded in half as shown in the figure.

32. Roll the puff pastry into small pie and put the filling on it.

33. Let the puff pastry wrap the filling first.

34. Then, with your hands, slowly push up the meringue.

35. Enclose the filling completely.

36. All wrapped up. Proof for 5 minutes.

37. Prepare 2 egg yolks and a little black sesame seeds.

38. Brush the egg yolk twice, and wait until the first time is dry for the second time, so that the color of the brush will be yellower. Dip your fingers with sesame seeds.

39. 170 degrees, 15-20 minutes, baked.

Tips:

1. The bean paste for egg yolk crisp must be oily bean paste.
2. The ratio of puff pastry to filling is preferably 1:1. The skin I made this time is a bit thin.
3. This recipe for water and oily skin uses a bread machine and noodles. Although it is very soft, it is gluten, which affects the crispy taste. Next time you have to change the recipe.
4. If the butter in the pastry is replaced with lard, the shortening effect will be better.
Water and oil skin ingredients: 20 grams of low-gluten flour, 60 grams of all-purpose flour, 43 grams of ice water, 10 grams of powdered sugar, 7 grams of milk powder, 34 grams of unsalted butter, 1/4 teaspoon of salt,
Pastry ingredients: 60 grams of low flour, 30 grams of butter or lard.
I don’t know why the order of the ingredient list is not the order I edited, it always changes. So, I edited it again at the end.