Pastry "zongzi"
1.
Make the filling first. Add a little corn oil to the salted egg yolk, spray with white wine, steam it in a pot, mash it, add salad dressing and pork floss, mix well, divide into 10 portions, and knead into a ball.
2.
The white (red) red bean paste is also divided into 10 portions. Each portion is rounded and flattened, and packed with salted egg yolk and pork floss filling. This step is best done with gloves, otherwise the bean paste will stick to your hands.
3.
The red bean paste filled with egg yolk and minced meat is formed into a large cone shape at the top and bottom, which mimics the shape of rice dumplings.
4.
Begin to make meringues, first make water and oily skins. Pour 5 grams of matcha powder into 60 grams of boiling water and beat with your hands until the matcha is melted.
5.
Add lard, salt, sugar to all-purpose flour, pour matcha water, and knead it into a smooth dough. This step is simple to say, but in fact it takes a long time to knead. The kneading technique can refer to the kneading method of bread dough, that is, the palm root is pushed outwards, and the scraper is used to retract it. Combined with the rolling method, it can save effort. I kneaded for about 10 minutes, and the dough is not very smooth yet, it is already very soft.
6.
Then make the shortbread, pour the low (medium) gluten flour on the chopping board, add the matcha powder, and mix with a spatula to squeeze the lumps of matcha as much as possible. Add lard, push outward with the root of the palm, retract with a scraper, and wipe thoroughly.
7.
The softness and hardness of the pastry dough should be the same as that of the water and oily crust dough. If the pastry is too soft, put it in the refrigerator for a while; if it is too hard, warm the lard by hand, or add a little vegetable oil to knead it well. These two doughs were kneaded by me in the video. The color of the matcha is darker in water and oily, and the pastry is lighter. The opposite is true for the first time, as long as one dark and the other light.
8.
Wrap the shortbread with plastic wrap and roll it into a rectangle with a thickness of about 1 cm. Roll out the water and oily skin twice as long as the shortbread, and the width can be the same as that of the shortbread. Put the shortbread in the middle of the water and oil skin, my water and oil skin has widened, so I adjusted the width of the shortbread to be the same as the water and oil skin.
9.
Pull over the water and oily skins on both sides and cover the shortbread.
10.
All interfaces (upper, lower, middle) are pinched tightly. Then roll it along the long side to a thickness of about 0.5 cm.
11.
Fold it in half, fold one end smaller, the other end larger, and then fold in half so that the interface will be in the middle. It can also be folded like a quilt, so the interface is on one side. After folding, wrap in plastic wrap and refrigerate for 10 minutes. One is to cool down, and the other is to wake up the noodles.
12.
Take out the refrigerated dough. If it is too hard, leave it at room temperature for a while to make it softer. Spread powder to prevent sticking, roll it into a long dough piece with a width of about 15 cm and a thickness of about 0.5 cm, wrap it in plastic wrap and freeze for 10 minutes for easy cutting.
13.
The frozen noodles are taken out and placed on the chopping board, and cut into noodles about 0.8 cm wide with a knife. Take 5 noodles, cut upwards, side by side, and pinch the ends.
14.
The chopping board and the noodles are coated with powder to prevent sticking, and they are rolled out into a wider shape of zong leaves.
15.
Now start to pack "Zongzi". The packaging method is really similar to that of zongzi. Fold it into a triangle at about 1/3 of one end of the "Zongye", and roll the side in a little bit. See the figure below for the specific shape.
16.
Roll into a funnel shape.
17.
Stuff in the cone-shaped bean paste, egg yolk and minced pork filling, and shape the bottom of the cone into a triangle shape.
18.
Cover the remaining 1/3 of the "Zongye" tail end, stand it on the cutting board, and wrap the "Zongye" tail up to the "Zongzi" body.
19.
That's it.
20.
A zongzi is packed, does it look like it? Preheat the oven up and down at 180°C and bake for about 25 minutes.
21.
Let's eat!
Tips:
1 The difficulty lies in the production of pastry. First, the water and oil skin should be kneaded thoroughly, and it is best to knead the film; secondly, the softness and hardness of the water and oil skin should be similar to that of the pastry dough; Pay attention to dusting and anti-sticking; finally, waking up the noodles is very important. If the dough is not waking up, it will not be rolled and will break easily. In addition, as long as the dough is not operated, cover it with plastic wrap to prevent it from drying out.
2 The bean paste of the filling should not be too wet, it will burst when it is too wet.
3 The essence of this dessert is egg yolk cake disguised as rice dumplings. Of course, you can also change to other fillings.
