Since I saw the sharing of the Ahuahua sauce, I couldn’t stop the “Little Tsai”. Salted egg yolks, mochi, mashed potatoes, meringue, each part is my favorite, coupled with the shape of the lovable, really lamented the ingenuity of the pastry chef. The results of this “cottage” are still different in taste. Acong’s “Little Tsai” may be due to transportation and preservation considerations. Both the potato and the mud are harder. The finished product I made is out of the furnace. If you eat hot, it is soft to the extreme. (It’s hard to take pictures while doing it, so some steps are not presented. Sorry. If the meringue is not made, please refer to the yolk pastry. The picture of the filling part is twice the weight, because I still Bake a loaf of bread with the same filling. There will be some leftover mud, add pure milk and cook it.)
Slice the citron or steam it for 30 minutes until the chopsticks can easily poke.
The steamed citron is placed in the chef's machine and chopped with a mixing head. Add butter, white sugar, and whipped cream in the heat and stir until smooth.
After the good mud is sealed, put it in the refrigerator for storage.
The material of the potato is mixed with the egg except the butter, and the whole pot is steamed until it is solidified. (I steamed twice for 2 minutes.) Heat the butter and mix well.
Salted duck eggs are cooked (you can also buy vacuum-packed cooked salted duck eggs) and crush the egg yolks.
Mochi and egg yolk are divided into nine equal parts, and the yam and yam are rounded to wrap the egg yolk.
Each egg yolk ball wrapped in egg yolk is wrapped in 30g of mud, kneaded into an olive, and placed in the refrigerator.
The oil skin and the oil cake are evenly mixed (the oil skin is best to the film). After 15 minutes of relaxation, the skin is divided into nine equal parts and rounded. The oil skin is completely wrapped in the oil and relaxed for ten minutes.
Press the flat file to form a beef tongue, roll up and relax for ten minutes.
After squashing, it is long, rolled up and slack for ten minutes.
Press the middle of the roll with your thumb and put both ends up.
Flatten and fold into an elliptical shape.
Wrap the stuffing with meringue, and the seal can be closed by pinching. Slightly sorted out to make it more like a hoe.
Mix the material of the brush evenly and brush it on the surface of the 'tap'.
Preheat the oven and bake for 40 minutes at 180 degrees. (Each oven temperature is not the same, for reference, the surface of the meringue is slightly cracked. If the color of the hoe is not deep enough during the baking process, you can take out the brush once.
It is hot and very soft.
1. Remember to seal with a plastic wrap when the meringue is loose. 2. It is best to eat hot, because the mud is relatively soft, and the meringue will regain moisture after a long time.