#新良第一节婚纱大赛# Mooncakes with Bean Paste and Egg Yolk Pastry
1.
All the main materials are ready
2.
First make the water and oily skin: lard and powdered sugar are mixed evenly with a manual whisk, then pour in warm water, and beat into a state of blending water and milk
3.
Sift in Xinliang quinoa pastry flour, if not, you can use low-gluten flour instead
4.
Use a spatula to mix the flour and lard mixture well
5.
Pour it on a silicone mat, knead it with your hands to form a moisturized dough, then wrap it with plastic wrap. This is the dough that has not yet been kneaded
6.
Then make the pastry dough: mix the purple potato flour and Xinliang quinoa pastry flour evenly, sift into the basin, and add the lard
7.
Clasped into a ball
8.
Wrap the two kinds of dough with plastic wrap and put them in the refrigerator for one hour before using
9.
Let’s deal with the salted egg yolk below: an egg yolk is divided into two halves, sprayed with wine and white wine on the top, without a watering can, and brushed with a woolen brush. Put it into the middle of the preheated oven, 190 degrees, 6 minutes, and then take it out to cool naturally.
10.
When cooling the egg yolks, divide the homemade red bean paste into 20 grams each, a total of 18
11.
Take a red bean paste ball, press it, and put the cooled duck egg yolk on it
12.
Seal into a ball
13.
Prepare 18 bean paste egg yolks, cover them with plastic wrap and set aside for later use
14.
Weigh the water-oil skin dough and pastry dough that have been refrigerated, divide them into 9 equal parts, knead them into balls, cover with plastic wrap and let stand for 10 minutes
15.
Take a water and oil skin dough, flatten it with your hands, slightly thicker in the middle and thinner on the edges, and place a purple sweet potato pastry ball on top
16.
Gently hold the dough with the tiger’s mouth in the left hand, hold the shortbread ball with the thumb of the right hand, wrap it while turning, and pinch the seal tightly; do the same for the other 8 pieces, cover with plastic wrap, and let it rest for 20 minutes
17.
Take a loose pastry ball, press lightly in the middle with a silicone rolling pin, then roll it up, then roll it down, and roll it into an oval shape. Don't roll it repeatedly. It will make the dough and the pastry not mix. Will come out
18.
Roll from top to bottom
19.
Complete the other several in turn, and then cover with plastic wrap and relax for 20 minutes
20.
Take another loose dough roll, press lightly in the middle with a silicone rolling pin, roll it up again, roll it down again, and roll it into a rectangular shape.
21.
Roll from top to bottom to form a roll, complete the others in sequence, cover with plastic wrap, and relax for 20 minutes
22.
Take a dough roll, use a sharp knife to stop everything, the cut side up, you can see the pattern inside
23.
With the cut side facing down, first press down with the palm of your hand, and then use a rolling pin to roll into a round skin with a thicker middle and a thinner edge
24.
Take a bean paste egg yolk ball and put it on top
25.
Gently hold the dough with the tiger’s mouth in the left hand, hold the bean paste ball with the thumb of the right hand, turn and wrap the dough, seal tightly and pinch tightly
26.
A total of 18 purple sweet potato pastry, put the seal down on a non-stick baking tray, look, the beautiful patterns circle around
27.
Put it into the middle layer of the preheated oven, fire up and down at 180 degrees, and bake for 25 minutes
28.
After the oven is out, put it on the baking tray for a few minutes, and gently remove it when it is warm and place it on the drying rack to cool
29.
It’s said that the moon represents my heart, but actually moon cakes also represent my heart
30.
Do my relatives realize my love for them
31.
Love doesn’t need to be said, but love must be in the heart
32.
I wish everyone and every family a happy Mid-Autumn Festival
Tips:
1. The materials used are as follows: water and oily skin material: low-gluten flour 150g, icing sugar 20g, warm water 60g, lard 55g Pastry dough: low-gluten flour 116g, lard 70g, purple sweet potato flour 20g inner filling : Homemade red bean paste 360 grams, 9 salted duck egg yolks Ingredients: a little white wine Quantity: 18
2. Don't omit the time for the dough to relax for the sake of speed in the whole process. Only when the dough is fully relaxed can the dough be moist, soft and elastic, so that the dough will not be mixed in the process of rolling and rolling, and the finished product will be circled. Structured;
3. The red bean paste and egg yolk can also be replaced with other favorite fillings. With this pastry recipe, each filling weighs about 25 grams; quinoa flour is a coarse grain and can be replaced with low-gluten flour. I have used all-purpose flour to make pastries, and the effect is also very good;
4. The lard and red bean paste are both boiled and fried by themselves. You can adjust the amount of oil and sugar in the bean paste yourself; the recipe has been published, so I won't repeat it here;
5. Cover the dough with plastic wrap throughout the entire process to prevent moisture from evaporating and drying out;
6. The roasting time and temperature are adjusted according to your own oven.
