#新良第一节烤大赛# The Favorite of Mid-autumn Reunion

Name: #新良第一节烤大赛# The Favorite of Mid-autumn Reunion
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 105g lard; 150g Low powder; 150g High fan; 115g water; 60g Sugar; 18g cocoa powder; Some Cooked black sesame; 1 Whole egg; 1 yolk; 34 Salted egg yolk; 360g Rose Red Bean Paste; 300g Lotus paste filling; 360g Chestnut filling

by Little little little fish

4.8 (1)

Favorite

Difficulty

Hard

Time

24h

Serving

2

Before the Mid-Autumn Festival every year, I always like to toss all kinds of food, send friends to send relatives, and the most important thing is to share with my family and discuss what can be done well and what can be improved. This time the egg yolk crisp is the family's favorite-chestnut, lotus paste, and bean paste, unsurprisingly! Carefully add roses to the bean paste, which not only refreshes the taste, but also enhances the fragrance, and is a perfect combination with the bean paste! This time, there is a sharp contrast in the color of the plan. The lotus paste white also contrasts the chestnut black, egg yolk meringue and bean paste. It is visually different. I hope everyone can see the egg yolk cake and feel the Mid-Autumn Festival. I wish you all a full moon and a reunion. I wish you all a happy Mid-Autumn Festival in advance.

#新良第一节烤大赛# The Favorite of Mid-autumn Reunion

1. Pour the oil skin into the cook machine except for water, and add water while stirring

#新良第一节烤大赛# The Favorite of Mid-autumn Reunion recipe

2. Knead the oily skin until the film can be pulled out

3. After kneading, wrap in plastic wrap and put it in the refrigerator to relax for half an hour (it is too hot and too hot in Guangdong). At this time, you can mix the pastry part, and make the same wrap and put in the refrigerator.

4. Take out the loose oil crust and shortbread, 16g oil crust and 15g shortcrust. The oily skin wraps the shortbread, completely encased.

5. Flatten with the palm of your hand, roll up and down with a rolling stick, roll up from top to bottom, cover with plastic wrap, and relax for 15 minutes (if the weather is too hot, send it to the refrigerator to relax)

6. Wrap the fried stuffing 30g each with the salted egg yolk, and put it aside (I don’t have to do any treatment for the salted egg yolk, knock off the egg shell, remove the film that covers the egg yolk and use it directly)

7. Roll it out a second time, roll it up, and relax. (Basically the same as the first time, remember not to use too much force when rolling, otherwise the skin will break easily)

8. Cut in half, press the circle position in the picture with your palm, roll it out with a rolling stick, hold the center of the meringue with the left hand, place the filling in the middle, slowly lift the crust, pinch the meringue, and round , Put on the baking tray