The crispy skin can also be drawn.
By Finding Mimi 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Medium gluten powder (water oil skin) 100 g
Water (water oil skin) 45 g
Lard (water oil skin) 30 g
Powdered sugar (water oil skin) 10 g
Low gluten flour (puff pastry) 100 g
Lard (puff pastry) 60 g
8 salted egg yolks
Bean paste filling 160 g
Water ground glutinous rice flour (mochi) 70 g
Corn starch (mochi) 10 g
Granulated sugar (mochi) 20 g
Milk (mochi) 150 g
Butter (mochi) 10 g
<h2>Practice steps</h2>
1: Spray a little high alcohol on the surface of the salted egg yolk, put it in the preheated oven, heat up and down at 150 degrees, bake in the middle layer for about 5 minutes.
2, water and oil skin material mixed, kneaded into a smooth dough, it is best to knead the degree of the film. Let stand for at least 1 hour.
3: Put the puff pastry ingredients into a large bowl and mix well with the method of pressing and mixing.
4: Mix the mochi ingredients except butter, steam for about 25 minutes on high heat, cook through the pan, and add butter while hot.
5: Knead continuously so that the butter is completely absorbed, then fold and pull the dough repeatedly until the dough is smooth, soft and has good ductility.
6: Divide the red bean paste into 8 parts, each serving is 20 grams. Divide the mochi dough into 8 portions of 15 g each.
7: Flatten the bean paste filling, add a piece of mochi filling and a salted egg yolk, roll it out and set aside.
8: Divide the water and oil skin and puff pastry into 8 parts respectively. Take a part of the water oil skin, press it flat, put in a part of the puff pastry, wrap the water oil skin around it, and squeeze it tightly.
9: Roll out longitudinally, gently roll up from top to bottom, cover plastic wrap and relax for 10 minutes.
10: Roll out again, about 18 cm, gently roll up from top to bottom, cover plastic wrap and continue to relax for 10 minutes.
11: Take a roll, close the mouth upwards, roll out into a slightly thicker in the middle and thinner at the edges, wrap it in bean paste and squeeze it tightly.
12: Place the egg yolk puff pastry in a baking sheet, brush the surface with egg yolk liquid, and sprinkle with an appropriate amount of white sesame seeds.
13: Put in the preheated oven, heat up and down at 180 degrees, bake for about 28 minutes. To avoid coloring, be sure to cover tin foil in time.
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