【tianjin】red Panda Egg Yolk Cake
by Please call me Zhuang Zhuang mother
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Prepare the ingredients for the shortbread.
2. Prepare the materials for the oily skin.
3. Knead the oily skin into a dough for as long as possible so that it won't be easy to leak when rolling. Cover with plastic wrap and leave for 20 minutes.
4. Knead the shortbread into a dough. Cover with plastic wrap and leave for 20 minutes.
5. Bake the raw egg yolk in the oven at 180 degrees for 15 minutes.
6. Divide the red bean paste into 25 grams and wrap the egg yolk.
7. The oil skin shortbread is divided into 10 equal parts, and the oil skin is 24 grams each. The shortbread is 16 grams each.
8. One portion of oily leather bag is one portion of shortbread.
9. Roll it into a tongue shape and roll it up.
10. Let stand for 20 minutes.
11. Take one and press flat, continue rolling, and then roll up
12. Let stand for 20 minutes.
13. Take a portion of shortcrust pastry and press in the middle.
14. Continue rolling and wrap the filling in the center.
15. 10 finished.
16. Use cocoa powder, low-gluten flour and water to synthesize a dough, roll it flat, and use a straw to press out the round shape to make the eyes and ears of the panda, and then make the nose and mouth.
17. Brush the rest of the surface with egg liquid, and dip a rolling pin with sesame seeds.
18. Preheat the oven and bake at 180 degrees for 35 minutes. Simmer for another 10 minutes when the time is up.
19. Pose.
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