In the past, butter was used, but today it is used with lard, which is softer and crispier. Today is to make a creative idea, what is the taste of different materials colliding. Not exactly by a fixed weight and recipe. Ingredients are also in accordance with the form of self-help, casually matched.
By the magic of food in circles
<h2>Royalties</h2>
See step 1 of the water oil skin
See step 2 of the puff pastry
Taro puree to taste
Red bean paste to taste
9 salted egg yolks
Mochi to taste, optional
Egg yolk liquid to taste
Black sesame seeds to taste
<h2>Practice steps</h2>
1, ingredients I have prepared cooked rice balls, red bean paste, egg yolks and taro puree. The recipe for water oil skin and puff pastry is shown in the picture. Butter or lard is fine. Pastries made with butter are easier to dry or harden after they are cold. The puff pastry of the lard is still very fluffy after a few days.
2. Stir-fry taro puree. The taro is steamed, peeled, broken into small pieces, then mashed and sautéed with butter and light cream sugar. For details, see my post on "Taro Cake". It's about 500 grams of cooked taro, 25 grams of butter, 20 grams of condensed milk, 100 grams of light cream, and 25 grams of sugar. Those who like sweet can increase the amount of sugar. The endless taro paste can also be used to make taro cakes and taro buns.
3: Bake egg yolks. This bought salted egg yolk is relatively hard, and it may have a hard heart when roasted. My method was to spread the yolks evenly throughout the body, apply it twice, and then leave it for 15 minutes. Bake at 160 degrees Celsius for 10 minutes, the egg yolks are completely crispy and soft, and a lot of oil comes out.
4. Rub the same length of the oil crust and the puff pastry, and try to keep the thickness consistent. @Make Taro Puff pastry: The standard weight is 40 grams of oil crust, 20 g of puff pastry a dough, can make two puff pastry; each puff pastry is 25-30 g filling. @ make egg yolk puff pastry: the standard weight is 25 grams of oil crust, 13 grams of puff pastry into a dough, make an egg yolk crisp, put 25 grams of taro / bean paste + an egg yolk.
5, I take pictures while operating, a lot of flour on my hands. There is a video of the steps of the oil skin wrapping the puff pastry, but it is not broken down to take pictures. You can see the video. The dough wrapped in puff pastry is held in a long strip.
6: Cover all the dough with a damp chef's cloth and let it sit for 20 minutes.
7: Take a small dough and flatten it with your hands
8: Roll out long strips and roll them into a roll from the side. The newly completed roll is flattened again, rolled into pieces, and then repeatedly rolled into rolls.
9. 1) To make taro puff pastry, cut the "dough roll" from the middle. There are many layers to look at the cross-section. Squashed and turned into a small agent.
10: Roll out the dough and wrap in the filling.
11. Seal the bottom. sculpt
12: Do not cut open the middle of the egg yolk puff pastry. Fold the sides of the "dough roll" to one side into a small round cake and roll out into a crust. 2) Make egg yolk puff pastry so wrapped, the egg yolk is particularly fluffy, completely no hard heart. The closure is the same. I do this in the family light version. The pro version is to wrap the yolk completely in bean paste, rub a ball of filling, and then wrap it in a leather. My photos and videos were taken on my phone, there was no stand, and I was too lazy to wash my hands back and forth, so I chose this lazy version.
13: Brush the surface of the egg yolk puff pastry with egg yolk liquid and sprinkle with black sesame seeds. Bake on high and low heat, or at 160 degrees hot air for 35-40 minutes. I had a few pika blanks that were bigger, so I baked a couple of wife cakes. Haha, this big plate. The taro puff pastry is very good and the layers are particularly clear. I don't use coloring or dark juice at home, and the next time I make a rainbow puff pastry, we'll look forward to it together.
14, today is purely a personal experiment and creative snack ah, the package is very casual, home version, all the gods to see the laughter!
15, a few taro crisp I breaded a tangyuan, the taste is also very good.
16, insert a step in the middle, the rice balls are boiled to this way and rinsed up, cool and set aside.
17, taro puff pastry is rich in inverted, thin skin filling, crispy slag. There is also a peanut dumpling in it, which is rich in taste.
18. Another one
19, egg yolk crisp I put bean paste, taro paste and egg yolk. Some of them replaced the egg yolk with peanut dumplings, which were also delicious.
20, with a cup of coffee, the taste is great. The ingredients for the dim sum made by yourself are assured, clean and economical. I don't like meat floss, so I didn't put it. I used the rice balls this time. See below for the mochi recipe.
21, in addition, pay a photo of the taro cake, like friends can see my other recipe.
22, bean paste stuffed taro cake, delicious and not greasy, young and old salty!
<h2>Tips</h2>
1, Mochi recipe Glutinous rice flour: 50 g Corn starch: 15 g Milk: 90 g Butter: 10-15 g Mix glutinous rice flour, starch and milk well into a flat dish, cold water on the pot, steam for 15 minutes, until the potato is steamed, mix with butter while hot, stir well. This portion can be made about 16 pieces. 2, I did not list the steps out of the video ah. 3, P.S, I am a home-style version, in line with their own convenient and fast way to operate. I also have a clear way to standardize it. If you want to do it more perfectly, you can weigh each material strictly according to the ratio. The professional gods don't like to spray ah, but also look at Haihan! If you like it, please collect the likes, ➕ and pay attention to see more of my home-cooked recipes. Thank you!
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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