The shape of this small snack is interesting and simple to make... It is from the "Dongyang Dim Sum DIY", the formula is slightly changed.
The protein egg yolk is divided into two containers. After the protein is bubbled out, 1/2 of the white sugar is added twice to make a wet foaming.
Add 1/2 white sugar to the egg yolk and make it milky white.
Add 1/3 of the protein to the egg yolk and mix well, then pour into the remaining 2/3 protein and mix well.
Add 2g baking soda to low-gluten flour, sift through the egg mixture and gently stir evenly into a dough.
The dough was wrapped in plastic wrap and placed in the refrigerator for 1 hour.
The chilled dough is divided into 20 equal portions, and each portion is dipped in a small amount of dry flour into small round pieces.
The red bean paste is divided into 20 equal parts and made into small balls.
The small round bag is made of sweet red bean stuffing into a small ball with the interface facing up.
Also use a yolk to beat and evenly spread the brush on the surface of the small ball with a brush.
Then place half a piece of walnut kernel on top of the small round ball, press it slightly from top to bottom, press the small round ball into a cake shape, and the walnut kernel is set in the cake.
Put the prepared walnut bean paste into the preheated oven and bake it at 180 degrees for about 12 minutes. The surface is golden and can be taken out.
Eggs are large and small. Large egg dough can be added with a little flour when it is wet. Smaller egg dough can be added with a little water if it is dry.