Just baked out of the town building, do you want to eat? Prepare materials. Tool: Oven Meringue material: High powder 200 g White sugar 30 grams Clear water 70 g Corn oil 60g Oil skin material: Low powder 160g Corn oil 70g Bean paste: 200
The oil skin and the short material are all mixed together. On the left is the oil skin and on the right is the pastry.
Then knead into a smooth group, the same left skin, right crisp. The skin is elastic and the crisp is not.
Divide him into about the same small dough, round it, and wake up for 10 minutes. The building was divided into 28, just enough to fill the baking tray!
Put a piece of oil on the skin (you don't have to be so big), put a piece of oil in the middle. Then wrap it around.
Cover your mouth.
After wrapping the mouth, open it again and form an ellipsoidal prototype.
Then go from top to bottom. Or the opposite, roll up, wake up for 10 minutes. This is all done. The formula ratio is just right, the oily skin is very strong.
The second time I opened it, I took it for the first time. Try again.
Then roll up again from top to bottom. Obviously, you can see very crisp skin, layer by layer.
The second roll is also awake for 10 minutes. Then divide the bean paste into equal weights of about 18-20 grams. Almost on the line.
A piece of meringue, open. It can be thin and thin in the middle. Then put the bean paste.
Wrap your mouth
Do all well, close your mouth and brush the egg yolk. Put on the baking tray and preheat the oven in advance. 180 degrees and 25 minutes. Depending on the temperature of your oven.
When the time is up, you can release it, full of bean paste. Very delicious wow. Matters needing attention: 1. The meringue is very easy to cook, you can not change the color because the bean paste is cooked. So only baked skin. 2. Everyone saw it, peanut oil can also be very crisp. If you don't eat lard in the future, you can change it into peanut oil or corn oil. 3. Pay attention to the amount of water in the oil skin. If you are not sure, you must not add it at one time. Because the water absorption of the flour is different. The original formula is 90 grams, I changed it to 70, just good, not dry or wet.