Straw Hat Pastry with Beauty and Deliciousness
1.
Put the red beans in the electric pressure cooker and cook them thoroughly. At this time, the red beans cooked in the electric pressure cooker already have a certain amount of moisture. Put the chilled red beans into the wall breaker to make red bean paste. If you don’t have a wall-breaking machine at home, you can use a cooking machine. (Here is a method to teach you. If you don't have a wall breaking machine or a cooking machine at home, you can put the cooked red beans in a fresh-keeping bag, seal it, and use a rolling pin to roll the red beans into red bean paste. You can practice it. )
2.
Pour the beaten red bean paste into the bread machine, add corn oil and brown sugar. Activate the jam function. (If you don't have a bread machine, you can use a non-stick pan to make red bean paste. It is also possible. Add corn oil to the non-stick pan, then add the red bean paste and brown sugar to turn the red bean paste intermittently. The red bean paste in a non-stick pan must be made on a low heat. )
3.
The red bean paste is ready. (If there is leftover red bean paste, you can save it in plastic wrap and make red bean buns or red bean rolls later).
4.
To make the oil crust, put all the oil crust materials into the bread machine. Start the kneading function, add a few drops of yellow pigment after the materials are evenly mixed, and continue to knead until the film is formed.
5.
After the oil crust is done, make shortbread, mix and knead the shortbread ingredients until they form a dough.
6.
Divide the shortbread into two equal portions, add purple sweet potato powder to one portion, and cocoa powder into one portion, and knead until evenly.
7.
Take a small portion of the oily skin and set aside, divide the remaining oily skin into 6 equal parts, and divide the shortbread into three equal parts, cover with plastic wrap and relax for 15 minutes.
8.
Take a portion of the oily skin, round it, and flatten it, wrap it in a portion of the original shortbread wrapper, and close the mouth tightly. When paying attention to the bag, slowly push up the oily skin until it is all wrapped up, and squeeze it tightly.
9.
Roll it into a long strip.
10.
Roll up from bottom to top. After rolling, cover with plastic wrap and let for 10 minutes. At this time, we will prepare the bean paste and egg yolk filling. Take an appropriate amount of red bean paste, knead it, flatten it into the egg yolk, and knead it with your hands. Cover with plastic wrap and set aside.
11.
Flatten the conditioned roll and roll it out again. Note: When you roll it for the second time, don't roll it too wide, try to make it into a rectangle. Then roll it up from bottom to top. After all the rolls are finished, cover with plastic wrap and continue proofing for 20 minutes.
12.
At this time, make bean paste and egg yolk filling. First, take the yolk of the salted duck eggs and rinse off the outer film so that the yolk does not have a fishy smell. Then preheat the oven at 170 degrees and bake for 5 minutes. After the egg yolks let cool, take an appropriate amount of red bean paste into the egg yolks, and knead them into rounds and set aside.
13.
Then take a portion of the pastry and cut it in half with a sharp knife.
14.
The rolling pin rounds the puff pastry. Note that there are many lines on the outside. Take a portion of red bean paste and wrap it in. Push from the bottom up to wrap the filling.
15.
The wrapped puff pastry is tightened with the opening facing down.
16.
Take another portion of meringue and cut 5 equal portions with a sharp knife to serve as the bottom of the straw hat.
17.
Take a small portion and roll it out.
18.
Place the rolled puff pastry under the wrapped purple sweet potato puff.
19.
Take a small part of the remaining oily skin and rub it into a long strip, and wrap the purple sweet potato crisps in a circle. Then flatten the oily crust and press some bows to decorate the straw hat pastry.
20.
Put the straw hat pastry into the baking tray, and preheat the oven at 160 degrees for 30 minutes.
21.
Straw Hat Crisp
