Egg yolk cake is a traditional Chinese dim sum. Every year, it will send some friends and family to the Mid-Autumn Festival. This year, this rainbow-colored egg yolk cake will be sent out. Will the friends who receive the gift burst into happiness? The yolk cake ~ bean paste filling method with slag residue: https://www.xiachufang.com/recipe/103374430/
The formula can be made up of 18 egg yolk cakes and water-oil skin materials except for boiling water, and the water is poured into the water for 3 times.
Knead into a smooth dough without the need for film. Then put it in a fresh-keeping bag and let it relax for 20 minutes~
Next, make the pastry, first mix the toner with the flour and then add the lard, so that the finished product will not have a grain of toner particles.
The water and oil skin is divided into 9 equal portions and placed in a fresh-keeping bag. Some friends will ask why there is no cling film, because the fresh-keeping bag is better than the anti-drying film. The average color of the crisp is divided into 9 equal parts, and the strip is about 6cm long.
A set of 3 colors, color can be arbitrarily matched ~
Take a piece of water and oil skin, flatten it with the palm of your hand, lick it with a rolling pin, and then squat it up, so that it becomes a rectangle. Put 3 colors of pastry in the middle of the dough~
Put the dough on the left and right sides up~
Then wrap the upper and lower dough and pinch the mouth~
Take a packaged embryo and push the water from the four corners to the middle. This step is to make the oil distribution more uniform. Then use the palm of your hand to flatten it and knead it into a beef tongue. Don't lick it too wide, then cut off the white side around it~ This step is a long color strip~
Gently roll up and let the fresh bag relax for 10 minutes~
The picture of this step is forgotten, and replaced with a solid color. The second roll, after squashing by hand, smash it from the middle position, then squat down from the middle position, and the thickness of the back skin can be evenly distributed. Do not repeat it~
If you like the color at the top, just roll the color in the innermost area. After the roll is finished, put the fresh bag for 15 minutes.
The bean paste is divided into 22g, each bean paste is wrapped in an egg yolk, and the egg yolk is ready for use. This year's egg yolk is all marinated by my father. When you marinate, you add your own sorghum wine. The yolk that you smashed out just needs to be rinsed in the water. Clean and dry, you can pack directly. If you are buying vacuum-packed or astringent egg yolk, you can spray high-alcohol, and roast at 170 degrees for 5 minutes.
Take a roll and cut it in the middle position~
Cut the face up, press the flat hand, then use a rolling pin to form a circle with a slightly thicker middle and a slightly thinner edge.
Cut the noodles into the outer surface, and slowly close the mouth with the position of the tiger's mouth~
Wrap the bottom to prevent the blasting of the bean paste during the baking process~
Put in a preheated oven and bake at 180 degrees for 30 minutes. I use the baker HO-6000, please adjust the temperature of other ovens~
Crisp straight slag, the fragrance scented after cutting, can not help the mouth DC ~ ????
If you have any problems with my prescription, please come to the collar and talk to me: http://weibo.com/u/5586961638weixing:yjyhcf1206