On the 7th of January, at 4 o'clock in the afternoon: Under the kitchen, the slag egg yolk cake lived in the live course, and it was still slag for a week. Interested students are welcome to come to class~ Baking zero foundation without pressure~ Super good super delicious: Jinsiwu Renjin leg wide-style moon cake live class is on the shelves, not greasy soft 糯 ~ and the benefits are super delicious: soft fragrant rose five kernels stuffed mooncakes -
This is 20 small salted egg yolks, 18 large salted egg yolks, and the materials are all divided into 18 parts. Salted egg yolk removes a little bit of film on it (buy vacuum packaging without film. I don't know which one is good). Egg yolk cake with big egg yolk, each about 80 grams~
Preheat the oven at 170 degrees for 5 minutes, bake the salted egg yolk for 170 minutes at 170 degrees, then spray a little white wine to cool it;
Put the material of the oil skin (1) in the pot, (sifted through the flour) and mix it evenly with chopsticks, then hand rub it to the surface;
After kneading into a very smooth dough, cover the plastic wrap for 35 minutes;
Put the material of the pastry (2) in the pot, (the flour can be said to be refrigerated first), stir it with chopsticks, knead it, knead it into dough, and cover the plastic wrap.
The bean paste is divided into 20 parts, each 20 grams, slightly rounded,
Press the bean paste into a round cake and put in an egg yolk and wrap it one by one. (Refer to step 15 for the method of packing)
The oil dough is divided into 20 parts on average, round and covered with plastic wrap;
The pastry dough is divided into 20 parts on average, rounded and covered with plastic wrap;
The oil granules are flattened, rounded, wrapped in crispy granules, and the interface is pinched and covered with plastic wrap; (for the method of packing, refer to step 15)
The oily ghee group is pressed against the palm of the hand, and it is rolled up from the middle of the ** to the two ends with a rolling pin.
All rolled up, cover the plastic wrap and relax for 10 minutes; (When the room temperature is high, the action is slow, no slack. Just start from the first one, if the suede will bounce back, it will be relaxed)
Place it as shown in the above figure (step 12), take a little shot, the small head is long toward the front end, rolled up, and the cover wrap is relaxed for 10 minutes;
Squeeze the small roll and then knead it into a slightly rounded round skin; if it is not too thin, you can lick 5 pieces at a time and then cover it. These 5 pieces are covered with a wet towel that is wet and wrung.
Wrap the egg yolk ball, push the meringue up slowly, pinch the interface, close the cover and put the plastic wrap into the baking tray;
Use egg yolk solution, then sprinkle with black sesame; preheat at 190 degrees, oven in the middle layer, 190 degrees to bake for 5 minutes, drop to 170 for 25 minutes, then simmer for 5 minutes.