Mochi Bean Paste with Pork Floss and Egg Yolk Crisp
1.
The salted egg yolk still needs to be soaked. The frozen salted egg yolk is used. Put the egg yolk in a bowl, cover with plastic wrap, and steam for ten minutes in a steamer. Please ignore the small egg yolk in the bowl, which is leftover cooked salted duck eggs. The yellow in it, remember to never use it. Unless you buy very fresh, the cooked salted duck eggs will have a smelly smell.
2.
Take out the steamed duck egg yolk while it is hot and crush it with a spoon, add the pork floss, and mix well with a spoonful of salad dressing. As long as it becomes a ball, it should not be too wet. The steamed salted egg yolk will be oily, so try to put the salad dressing , Don’t put a spoonful at a time
3.
The oily skin and shortcrust materials are respectively alive into dough, and the oily skin dough is kneaded smoothly after proofing
4.
Separate one piece of oil skin about 18 grams, and one piece of shortbread about 12 grams, cover with plastic wrap and proof it at room temperature for 15-20 minutes
5.
When waking up the noodles, first process the fillings. The red bean paste is divided into 15 grams, the meat floss and egg yolk are divided into 10 grams, and the egg yolk is divided into one ball. The bean paste is wrapped in an egg yolk, and the mouth is rounded.
6.
To make mochi: 70 grams of snowy moon cake premix powder, add 70 grams of hot water to the boil and let it cool for a few minutes, mix well with a spatula, let cool and set aside;
7.
After the mochi is allowed to cool, wear disposable gloves and knead the mochi smoothly. Divide the mochi into 20 grams each. Roll out the mochi and wrap it with red bean paste and pork floss. Cover with plastic wrap and set aside;
8.
One oily skin wraps a shortbread, the oily skin is pushed up by the tiger's mouth to wrap the shortbread, wrap all parts in turn, cover with plastic wrap to moisturize, and let it rise for about 15 minutes.
9.
After two rolls, the dough is rolled out and packed into the mochi filling. With the help of the tiger’s mouth, the dough is pushed up and closed tightly. The mochi is relatively soft, so the dough must be rolled out a little bit better, and it can’t be like a Cantonese style. Like moon cakes, the skin is very small, so relying solely on the topping of the filling will push the mochi into the skin;
10.
The wrapped egg yolk crisps are placed on a baking tray at a certain distance, brushed with egg yolks and sprinkled with sesame seeds;
The distance between them is slightly larger than that of ordinary egg yolks, because there are mochi, which will swell during baking.
11.
Put it in the middle layer of the preheated 180 degree oven and bake for 18 minutes
12.
When the time is up, take out the baking tray and eat it while it is hot. The taste is best. Even after letting it cool completely, the mochi will still taste soft and waxy. Heat it in a microwave for a little bit, and the taste will feel like fresh out of the oven.
Tips:
1. The amount of a Mochi Bean Paste and Pork Floss Egg Yolk Pastry = oily skin + shortbread + Mochi + Bean Paste + Pork Floss Egg Yolk = 18+12+20+15+10=75 grams
2. The lard is made by yourself
3. The salted egg yolk is made of cooked salted duck eggs, which is pure curiosity. When buying salted duck eggs in the morning market, the stall owner said that recently many people bought them back and dug out the egg yolks to make moon cakes. It felt impossible at that time. Cooked salted duck eggs It costs a dollar. . .
