Reference component 16 production time 2 hours
Put all the materials in the oil skin into the chef's machine and reach the expansion stage
Wrap up in plastic wrap for 10 minutes
Then put the ingredients of the pastry into the chef machine.
Divide it into two portions and add purple potato powder and matcha powder separately. After waking up, wake up for about 20 minutes.
Then divide the crisp into 13 grams each, round
Divide the oil skin into 23 grams each
Wake up for 5 minutes after rounding
Put the oil skin into the pastry in a flat shape, and push the oil skin up slowly until it is wrapped, until the whole is wrapped, and the mouth is tight and round.
Put the salted duck egg yolk into the steamer and steam
The bean paste is rounded into a round 20 grams each
Infused with cooked eggs, you can also put in the potato according to your preference.
Take one from the middle with a rolling pin to the two ends to open into a beef tongue
Then roll up from the bottom up
After all rolled up, cover with plastic wrap and relax for 20 minutes.
Squash the proofed roll and open it again
Also rolled up
Still covered with plastic wrap and relaxed for 20 minutes
Take a dough and put it on a silicone mat
Wrap the stuffing that was prepared at the beginning
Bake in a baking tray at 160 degrees for 30 minutes.