I tossed one night yesterday. I slept very late. Oh, chrysanthemum crisp, great shape. Yes, this is a recipe from a gentleman, in which the bean paste is reduced.
Mix the oily leather and knead it into a smooth dough and let it stand for 20 minutes.
Mix the oily cake, knead it into a smooth dough and let it stand for 20 minutes.
The oily leather is rolled into strips and cut into 16 equal parts.
The oily cake is rolled into strips and cut into 16 equal parts.
Take a small dough of oily skin, squash it, put it in a piece of pastry, wrap it up
Close your mouth, use a rolling pin to open it, fold the top side down, and fold down the bottom side.
Open it again, and do the same as mentioned in 6
Repeat again. (6, 7, 8 total 3 folds and splits)
Allow to stand for 20min
After standing still, open it, wrap it in red bean stuffing, put it down and put it down.
Gently press the dough with the palm of your hand, then knead it into a round cake. Cut 12 mouths with a knife, twist 45°, brush the egg yolk in the middle, and sprinkle with sesame seeds.
Repeat 16 times above
Preheat oven 220°; middle layer, 15min
1. When standing still, it needs to be sealed with plastic wrap; 2, do not put too much bean paste, otherwise it will overflow when cutting the mouth; 3, it is recommended to brush the whole surface with egg yolk liquid, so that the effect of baking is better; 4, this Chinese dim sum is made of lard, the energy is a bit large, it is recommended to use a cup of Pu'er or green tea when eating, to solve the greasy use.