Recipe: Baiyu Dongpo Crisp

Home Cooking 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:

Steps:

  1. Home Cooking Recipe: Prepare a super large filling core. Q heart stuffing does not burst, it will not reveal the stuffing.

    Prepare a super large filling core. Q heart stuffing does not burst, it will not reveal the stuffing.

  2. Home Cooking Recipe: The meat is mixed with a small amount of salad dressing to make the meat easy to form a group.

    The meat is mixed with a small amount of salad dressing to make the meat easy to form a group.

  3. Home Cooking Recipe: Half a salted egg yolk, a mochi (Q heart stuffing), a little fluffy, moderate amount of bean paste, a total of 42 grams.

    Half a salted egg yolk, a mochi (Q heart stuffing), a little fluffy, moderate amount of bean paste, a total of 42 grams.

  4. Home Cooking Recipe: The bean paste is pressed into a round cake, and the potato, meat, and egg yolk are placed in turn.

    The bean paste is pressed into a round cake, and the potato, meat, and egg yolk are placed in turn.

  5. Home Cooking Recipe: Round and become a super stuffing core.

    Round and become a super stuffing core.

  6. Home Cooking Recipe: Low-gluten flour, lard and even into a pastry.

    Low-gluten flour, lard and even into a pastry.

  7. Home Cooking Recipe: Medium-gluten flour, water, sugar, lard and even water.

    Medium-gluten flour, water, sugar, lard and even water.

  8. Home Cooking Recipe: The water surface is smooth and the film is released.

    The water surface is smooth and the film is released.

  9. Home Cooking Recipe: 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.

    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.

  10. Home Cooking Recipe: The surface of the water is pressed into a round cake and put on a pastry.

    The surface of the water is pressed into a round cake and put on a pastry.

  11. Home Cooking Recipe: The water surface is slowly pushed up.

    The water surface is slowly pushed up.

  12. Home Cooking Recipe: Completely wrapped in pastry.

    Completely wrapped in pastry.

  13. Home Cooking Recipe: Dough the mouth down, cover the plastic wrap and let stand for 20 minutes.

    Dough the mouth down, cover the plastic wrap and let stand for 20 minutes.

  14. Home Cooking Recipe: 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 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.

  15. Home Cooking Recipe: 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.

    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.

  16. Home Cooking Recipe: After the loose dough, press the middle with your finger.

    After the loose dough, press the middle with your finger.

  17. Home Cooking Recipe: The two ends are pinched together.

    The two ends are pinched together.

  18. Home Cooking Recipe: Squashed and rounded.

    Squashed and rounded.

  19. Home Cooking Recipe: Put a big stuffing core.

    Put a big stuffing core.

  20. Home Cooking Recipe: Slowly push the dough with the tiger's mouth and slowly wrap the filling core.

    Slowly push the dough with the tiger's mouth and slowly wrap the filling core.

  21. Home Cooking Recipe: The bottom is pinched to prevent the stuffing during baking.

    The bottom is pinched to prevent the stuffing during baking.

  22. Home Cooking Recipe: Put the mouth down into the baking tray, brush the egg liquid, and sprinkle with sesame.

    Put the mouth down into the baking tray, brush the egg liquid, and sprinkle with sesame.

  23. Home Cooking Recipe: 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.

    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.

  24. Home Cooking Recipe: Look at the layers and the fillings.

    Look at the layers and the fillings.

  25. Home Cooking Recipe: After packaging, as a gift, more decent!

    After packaging, as a gift, more decent!

  26. Home Cooking Recipe: Oversized stuffing, super big satisfaction!

    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.


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