1. Mash 6 cooked duck egg yolks, add 60 grams of pork floss and stir well;
2. Add a little salad dressing or milk and stir well (if the duck egg is very buttery, you don't need to add salad dressing or milk);
3. Pour 10 grams of granulated sugar into 200 grams of mochi flour and mix well;
4. Add 30 grams of butter and grab it with your hands to form a grain of sand;
5. Mix one egg with 70 grams of water and stir well;
6. Pour into the mochi flour, stir with a spatula until there is no dry powder to form a dough;
7. Take out the dough and divide it into 15 small doughs;
8. Knead and flatten them separately, and wrap them with egg yolk and minced pork filling;
9. Pinch the mouth down and put it into the baking tray;
10. Put it in the middle layer of a preheated 200 degree oven, and heat up and down for about 20 minutes;
11. Finished picture
12. Finished picture
Tips:1) Duck egg yolk brush with a little white wine with a brush, steam the mature egg yolk on medium heat for 20 minutes before using. 2) Duck eggs are not too buttery and the stuffing made from pork floss is too dry. You can add proper amount of salad dressing or milk. 3) Low-fat salad dressing method: use a small milk pot to add 15 grams of white sugar, pour an egg yolk to beat, add a few drops of white vinegar, 25 grams of olive oil and 50 grams of milk and stir until the water and oil emulsify, and finally add one After mixing a spoonful of starch and a little chicken essence evenly, simmer it on a low heat until it is pasty and turn off the heat and let it cool. 4) Homemade salad dressing does not contain preservatives and can be stored under refrigeration for no more than three days. In addition, I use Landai brand mochi mixed powder, please reserve the liquid for other brands, depending on the softness and hardness of the dough.
