Traditional meringue Chinese dim sum, full of lard, rich hometown flavor. . .
Weigh and prepare to make raw materials.
After washing the egg yolk, spray a little wine and bake at 180 degrees for 15 minutes until the surface is discolored and let cool.
In the oily skin material, the lard and the sifted medium powder and powdered sugar are crumbly formed, and the surface is smoothed by adding water, and the plastic wrap is placed for 30 minutes.
The lard in the pastry material is added to the sieved low-powder and green tea powder and kneaded.
The oily skin and the crispy after relaxation were divided into 8 parts on average.
Squeeze a portion of the oil into a crispy spheroid.
Knead the dough into a beef tongue. Rolled from top to bottom into a tube and relaxed for 15 minutes. The loosened dough was again kneaded and rolled into small tubes, and the mouth was closed downwards for 20 minutes.
After taking a second roll, the meringue is cut from the middle, and the cut surface is flattened upwards, and then rounded. After turning over, wrap the bean paste and egg yolk, close the mouth into a sphere, and close the mouth into the baking pan.
Into the oven preheated at 180 ° C, the middle layer, fire up and down, about 30 minutes.
1. You can use the same amount of matcha powder instead of green tea powder. 2, recommended lard crisp, the best ductility, liquid oil is not suitable. 3, the oil skin should be smashed to the dough to make the gluten, the surface is smooth, the dough has a certain degree of gluten to be able to wrap the pastry. The oil and oil crisps are equivalent in hardness. 4. During the production process, the oil meringue that is not operated temporarily should be covered with plastic wrap to avoid dry surface. 5, the intensity of the file should be even, the longer you get, the more the number of turns, the more layers. 6. The slack before the roll should be sufficient.