< h3 class="mth-header" > egg yolk millefeuille</h3> cake
Husband every time to go to the market must buy one of the desserts, because many markets and food streets do not sell this traditional provincial dim sum, one day accidentally saw the Network someone to teach this practice, just the material home have ready-made, so find a holiday to start it! Chinese noodles must be often seen and eaten in our daily lives, and it is easy to catch the minjiao when it is relatively familiar, so if you are not careful, you will get started
Time 120 minutes
ingredient:
cheek:
High gluten flour 300g (medium gluten is also available), yeast powder 3g, water 150cc, sugar 2 t, egg 1 t, salt 1 t, salad oil 1 t,
Group 2 egg yolk mung bean filling material:
150g mung bean kernels, 50g sugar, 190cc water (about 1 cm higher than mung bean kernels), 1.5 t of salad oil (or 15g cream), 3 cooked salted egg yolks
method:
1, egg yolk mung bean puree method 1.Wash the mung bean kernels and add an appropriate amount of water into the electric pot to steam
2: Put 1.5 cups of water on the outside of the electric pot and cook, and then smoulder for 10 minutes after the electric pot jumps up
3, after taking out, add sugar and salad oil while hot with a fork crushed and mixed (if you think the beans are still granular and not easy to crush, you can add a little water to boil)
4, seasoned mung bean puree add crushed cooked salted egg yolk and stir well (do not add all the cooked salted egg yolks, leave about 1 big T for decoration)
5, after cooling, you can use (I used the mung bean puree made last time directly and then added salted egg yolk to mix is the egg yolk mung bean puree)
6. Dough preparation:
1. Pour all the ingredients into the basin and mix and stir, slowly knead until the soft three-light state (pot light, pink light, hand light, water do not pour all at once, slowly add in times)
2. Take out the kneaded dough and rub it on the table for 10 minutes (it's okay to stick your hands a bit)
3. Place the kneaded dough on a workbench with a little oil and cover the basin and wait for fermentation to 1x
4. Sprinkle a little hand flour on the workbench and on the dough
5. Remove the fermented dough and squeeze the air out by hand
6. Carry the dough into a long strip, fold it in half, fold it again, fold it in half, and hold it three times (the purpose is to press out the air in the dough, so that the dough tissue will be more delicate)
7. After holding it well, wake up for 20 minutes, and then slowly carry it into a large square of about 0.5 thickness and about 40 cm high (if it will stick, add some hand powder)
8. Take a flat plate and put baking paper under it to facilitate steaming and take it out (or directly put it on baking paper to ferment, don't worry about not being able to get up in the middle)
9. There are three ways to shape the dough, the first is: the surface can be evenly cut into six pieces of each piece and coated with inner dumplings
10. After the filling is finished, stack the dough piece by piece (Note: do not coat the middle inner dumpling too thickly, otherwise it will cause incomplete fermentation or steaming Oh ~)
11. Place the finished dough on a flat dish, coat the table with a thin layer of water and sprinkle the remaining egg yolks on the surface to decorate.
12. The water in the steamer can be turned off when the hand is not hot to the touch (the purpose is to help the dough to ferment, not to start steaming Oh ~)
13. Leave on the steamer for about half an hour and then remove
14. Turn on the heat and turn on the heat after boiling the water in the steamer
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15. Cover the steamer basket with cloth to prevent dripping water, put the steamer on the steamer and turn on the medium-low heat for half an hour
16. Remember to leave a little slit in the lid to allow air to convect
17. Turn off the heat when the time comes, but don't open the lid immediately, wait 5 minutes before opening the lid (so that the surface will not be deflated and crepe)
18. Cut off the uneven edges after cooling
Tips:
1. Because an egg has been added, the water should be a little less, otherwise the dough will be too wet
2. Egg yolk mung bean puree inner dumplings can not be too wet, too wet will affect the dough skin fermentation can not be up
3. If the middle is too much or too tightly pressed, it will cause the middle dough skin to be unable to ferment and steamed