#柏翠大赛# Net Red Egg Yolk Crisp—— Mochi Pork Floss Egg Yolk Crisp

#柏翠大赛# Net Red Egg Yolk Crisp—— Mochi Pork Floss Egg Yolk Crisp

1. Mix the ingredients of A mochi in the filling: glutinous rice flour, corn starch, sugar and milk evenly

2. Stir well.

3. Steam for 8 minutes after boiling the steamer. Melt the butter while it's hot, stirring slightly, to let it dissipate. When it is not hot, mix well. Cover with cling film to cool and store for later use.

4. Mix the water and oil leather materials.

5. Knead into a smooth dough that does not stick to your hands and is malleable. Mix the pastry materials in the same way, wrap both doughs with plastic wrap, and relax for half an hour.

6. During this period, the red bean paste in the filling is divided into 16 equal parts and rounded. Dip the egg yolks with high-quality white wine, and bake at 180 degrees for about 8 minutes. Let cool and cut in half.

7. Divide the mochi into 16 equal portions, about 10G, take a portion of red bean paste, press flat, and spread the mochi that is also kneaded into a round cake on top, and put half egg yolk on top and 3 grams of pork floss. .

8. Wrap it and make the 16 fillings in turn.

9. Divide the loose water and oily skin and shortbread into 16 equal parts.

10. Take a portion of water and oily skin, knead it into a round cake, then take a portion of shortbread and wrap it inside, use the tiger's mouth to close the mouth, and it is all done. Cover with plastic wrap and relax for 15 minutes

11. Take one of the puff pastry, close it up, and roll it into a beef tongue shape.

12. Roll it up from top to bottom, and roll it out naturally, you don't need to roll it out longer and thinner.

13. Close the mouth upwards and squeeze it with the palm again.

14. Roll out into a long strip shape.

15. Still rolled up from top to bottom.

16. After everything is done, cover with plastic wrap for 15 minutes and relax

17. Take one of the meringues, close up, and squeeze the two sides toward the middle

18. Flatten

19. Roll into a round meringue with four sides thinner than the middle.

20. Take a bean paste filling, put it on the puff pastry, use the tiger's mouth to wrap the bean paste in the puff pastry, and close it.

21. Pack them all in order.

22. Put it in a baking tray and brush with a layer of egg yolk liquid. When it is a little dry, brush with a layer of egg yolk liquid. The color will be very beautiful.

23. Sprinkle another layer of black sesame seeds, preheat the oven at 180 degrees, medium and upper layer, 30 minutes, up and down heat, bake it and put it on a drying rack when it is not hot, and keep it tightly sealed.

Tips:

It is recommended to eat it within five days, the puff pastry is easy to cause moisture and become soft, and mochi is also easy to dry.