Traditional egg yolk crisp bean paste, 😋 egg yolk, mochi

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Traditional egg yolk crisp bean paste, 😋 egg yolk, mochi
李雨臻
李雨臻
11 Recipes 91 Fans
44 Likes Do together

Description

It's easy for beginners to get started! Delicious and not greasy 😋
One by one, welcome the Mid-Autumn Festival 🥮

Time

60 minutes

Ingredients

Oil skin
  • All-purpose flour
    150g
  • powdered sugar
    25g
  • Anhydrous cream
    55g
  • cold water
    70g
Puff pastry
  • Low-gluten flour
    120g
  • Anhydrous cream
    60g
Fillings
  • Oodou paste
    600g
  • Salted egg yolk (choose one)
    20 pieces
  • Mochi (choose one)
    200g

Steps

  • Soak rice wine for 10-20 minutes.

    Soak rice wine for 10-20 minutes.

  • Bake at 170°C for 10 minutes until sweaty, without over-baking.

    Bake at 170°C for 10 minutes until sweaty, without over-baking.

  • Divide 30g of bean paste and 10g of mochi, wrap in mochi or egg yolk and set aside.

    Divide 30g of bean paste and 10g of mochi, wrap in mochi or egg yolk and set aside.

  • Mix all the oil skin materials and beat until the surface is slightly smooth. The same goes for puff pastry, don't rub it too much. Divide 15g of oil skin, 9-10g of pastry (total weight of dough divided by 20)

  • Wrapped in puff pastry, open up from the middle down the olives and then from the middle up the olives, roll up, let loose for 10 minutes, roll again and relax for 10 minutes.

    Wrapped in puff pastry, open up from the middle down the olives and then from the middle up the olives, roll up, let loose for 10 minutes, roll again and relax for 10 minutes.

  • The dough is rolled by the stem, pressed from the middle, kneaded at both ends, and the olives are wrapped in a round shape into the filling.

    The dough is rolled by the stem, pressed from the middle, kneaded at both ends, and the olives are wrapped in a round shape into the filling.

  • Brush with pure egg yolk liquid, sprinkle with sesame seeds and preheat oven to 180°C.

    Brush with pure egg yolk liquid, sprinkle with sesame seeds and preheat oven to 180°C.

  • Bake at 180°C for 20 minutes, then change to 150°C for 25-30 minutes.

    Bake at 180°C for 20 minutes, then change to 150°C for 25-30 minutes.

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李雨臻 11 Recipes 91 Fans