Pork Floss Mochi and Egg Yolk Crisp
1.
The salted egg yolk was soaked in oil overnight.
2.
Put it on the baking sheet tin foil
3.
Put it in the oven and fire up and down at 180 degrees for 5 minutes
4.
The materials for making water and oil leather are placed in a deep dish
5.
First knead into fine particles
6.
Put it in a bread machine, add water and knead it into a smooth water-oily dough, which can pull out a thin glove film.
7.
Cover with plastic wrap and place in the refrigerator for 30 minutes.
8.
Mixing of ingredients for pastry dough
9.
Knead into a smooth pastry dough, cover with plastic wrap and put in the refrigerator for 30 minutes.
10.
The loose water and oil skin is divided into 18g/piece, and the pastry is divided into 12g/piece
11.
Take a small dough with water and oily skin, flatten it with the palm of your hand, wrap the pastry dough, and close it down
12.
Use a rolling pin to roll it into a bull tongue shape and roll it up from the top
13.
Make all of them, with the mouth facing down, and cover with plastic wrap to relax for 15 minutes
14.
Put the mochi on the pot and steam until it is hot, add butter and mix well when it is hot (I have mochi at home, if not, mix well with glutinous rice flour and water)
15.
30g of sesame red bean paste, rounded and flattened, put a layer of mochi
16.
Put another layer of pork floss
17.
Put on the salted egg yolk.
18.
The left thumb and the right hand should be wrapped together, and the mouth should be placed down for later use.
19.
Roll it out again, this time you can roll it out for a long time
20.
Roll it up again, make all of it, and cover with plastic wrap
21.
Take a half-fold at both ends
22.
Flatten it and roll it into a thin round dough sheet in the middle. Put the egg yolk and bean paste filling, and wrap it with the thumb of the left hand and the mouth of the right hand. Seal the bottom tightly so that the filling is not exposed.
23.
Put it on the baking tray with its mouth down
24.
Brush with egg yolk liquid and sprinkle with sesame seeds
25.
Put it in the preheated oven at 180 degrees, and bake the middle layer on the upper and lower heat for 25 minutes. When it is baked for 15 minutes, take it out and brush with a layer of egg yolk liquid. Continue to bake for 10 minutes before it is out.
26.
Freshly baked
27.
During the exam, the room was full of fragrance, so cut it quickly, but the mochi should taste good when it is hot.
28.
The little mouse is also greedy for food
29.
Although a lot of oil is reduced in the water and oily skin, it is still crispy and scumming. The bean paste, mochi, pork floss, and salted egg yolk are wrapped in layers, rich in taste, salty flavor, and endless aftertaste.
Tips:
The yolk cake made of mochi is recommended to be eaten right now, which tastes good. Keep the mochi after eating to avoid hardening after the cold.
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