【shanghai】red Yeast Bamboo Charcoal Crisp
1.
Put all the ingredients of the oil crust into the bucket of the bread machine, start the kneading program, and knead to the dough expansion stage;
2.
Mix the low-gluten flour of pastry with lard and knead well;
3.
After kneading the pastry, divide into 2 portions, add red yeast rice powder and bamboo charcoal powder respectively, and knead well;
4.
Put the kneaded oily skin and shortbread into a fresh-keeping bag, and let it rise for about 30 minutes;
5.
Divide the red bean paste into 25 grams each, 16 servings in total, and round them;
6.
Flatten the red bean paste and wrap it with an egg yolk;
7.
Knead round, cover with plastic wrap after all 16 servings are completed, and set aside;
8.
Divide the oil skin into 8 parts, and divide the red yeast rice cake and bamboo charcoal oil cake into 4 parts each;
9.
Take a portion of the oily skin, press it flat, pack a portion of the oily pastry, close it tightly, and place it down;
10.
Use a rolling pin to roll it into a tongue shape;
11.
Roll up
12.
After all the rolls are finished, cover with plastic wrap and allow to proof for 20 minutes;
13.
Take a portion and squash;
14.
Roll it out again
15.
Roll up
16.
After rolling out everything, cover with plastic wrap and let it stand for 20 minutes;
17.
Take a portion, cut it with a sharp knife in the middle, and divide it into two. Be sure to use a sharp knife so that the cut looks good;
18.
All the rolls are cut, and the cut rolls are 16 copies;
19.
Take half of the roll, with the incision facing upward;
20.
Flatten with the palm of your hand;
21.
Roll it out with a rolling pin, making the middle a little thicker and the sides thinner, and the circles should be concentrated in the middle as much as possible;
22.
Then turn it over, wrap it with bean paste and egg yolk filling, and slowly close the mouth;
23.
Close the mouth tightly and place it down;
24.
Wrap all other rolls to complete;
25.
Move them to the baking tray one by one;
26.
Preheat the oven to 185 degrees, put it in the mold, the middle layer, bake for about 30 minutes, take it out and let cool.
Tips:
1. The oily skin must be kneaded out of the film so that it will not leak when it is rolled.
2. It must be proofed for 20 to 30 minutes after each roll, and must be covered with plastic wrap to prevent the surface from drying out.
3. Two rolls should not be too thin and long, but should be moderate, otherwise the bean paste will come out.
4. The baking temperature and time are for reference only.
