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Recipe: Baiyu Dongpo Crisp

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Recipe: Baiyu Dongpo Crisp

Notes:

White jade Dongpo crisp---an upgraded version of egg yolk cake. It is also a year of Mid-Autumn Festival, and there must be a net red at the festival. One of the net red moon cakes this year is the white jade Dongpo crisp filled with stuffing. White jade Dongpo crisp is an upgraded version of the egg yolk cake. If you make a meringue moon cake, this is no difficulty for you. QQ's mochi, crispy fluffy, sweet bean paste, salty yolk, with layers of meringue, taste full and full, taste complex, full of mouthful, absolutely enjoyable! Eating Dongpo Crisp, I couldn't help but think of his verse: "Small cakes are like chewing moons, and there are crisps and glutinous rice in them." The little moon cakes carry the most simple and sincere emotions of the Chinese.

Ingredients:

Medium gluten powder (water oil skin) 120g
Lard (water oil skin) 35g
Powdered sugar or sugar (water oil skin) 15g
Water (water oil skin) 50 g
Low-gluten flour (puff pastry) 90g
Lard (puff pastry) 45g
Red bean paste (filling core) 200g
Ma potato: Q heart stuffing (stuffing core) 10
Floss (filling core) 60g
Salted egg yolk (filling core) 5
Salad dressing (stuffing core) a little
Egg yolk, sesame (surface decoration) a little

Steps:

Prepare a super large filling core. Q heart stuffing does not burst, it will not reveal the stuffing.
The meat is mixed with a small amount of salad dressing to make the meat easy to form a group.
Half a salted egg yolk, a mochi (Q heart stuffing), a little fluffy, moderate amount of bean paste, a total of 42 grams.
The bean paste is pressed into a round cake, and the potato, meat, and egg yolk are placed in turn.
Round and become a super stuffing core.
Low-gluten flour, lard and even into a pastry.
Medium-gluten flour, water, sugar, lard and even water.
The water surface is smooth and the film is released.
After 20 minutes of relaxation of the oily surface and the oily cake, they were evenly divided into 10 equal portions, each of which was 22 g of water-oil surface, and each of the oil cakes was 13 g.
The surface of the water is pressed into a round cake and put on a pastry.
The water surface is slowly pushed up.
Completely wrapped in pastry.
Dough the mouth down, cover the plastic wrap and let stand for 20 minutes.
The first roll: the dough is closed upwards, flattened, rolled into an oval shape, rolled up from top to bottom, and covered with plastic wrap for 20 minutes.
The second roll: the dough is placed vertically, rolled into an oval shape, rolled up from top to bottom, and the plastic wrap is allowed to stand for 20 minutes.
After the loose dough, press the middle with your finger.
The two ends are pinched together.
Squashed and rounded.
Put a big stuffing core.
Slowly push the dough with the tiger's mouth and slowly wrap the filling core.
The bottom is pinched to prevent the stuffing during baking.
Put the mouth down into the baking tray, brush the egg liquid, and sprinkle with sesame.
After the oven is warmed up, fire up and down 180-200 degrees and bake for 30-35 minutes. Bake until the surface is golden.
Look at the layers and the fillings.
After packaging, as a gift, more decent!
Oversized stuffing, super big satisfaction!

Tips:

1) The water content of the water surface is about 40-45%, and the water absorption of each flour is different. The texture of the oily surface and the pastry must be the same, and the softness is similar to that of the human earlobe. 2) If you don't use Q heart filling, you can make homemade mochi.

Recipe: Baiyu Dongpo Crisp

Notes:

Ingredients:

Steps:

Tips:

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