"Pandan Tutorial" Bawang Crispy, crispy, salty and fragrant Mochi is soft and glutinous, the taste is super domineering

Bawang puff pastry

is called such a domineering layer of delicious ingredients, mainly because of its overbearing taste. Bawang crisp, pork floss, mochi, bean paste, and salted egg yolk are all common ingredients. Together, they complement each other and become our Bawang crisp today.

This is an upgraded version of egg yolk pastry. The wonderful taste and the progressive level can be tasted on the tip of the tongue. It is fragrant and rich, crisp and mellow, salty and sweet, just one is enough for you to remember it For a lifetime.

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materials needed

* This recipe can do 16 King cakes

oil skin

purpose flour: 210g salt: 1g

eggs: an ice water: 45g

powdered sugar: lard 33g: 63g

pastry

low gluten flour: 150g lard: 75g

mochi

glutinous rice powder: 60g tapioca : 12g

maize Oil: 17g Salad dressing: 10g

p 0p milk: 100g sugar: 10g

starch syrup : 20g

filling

oily bean paste: 320g

salted yellow: 16

floss: qs surface decoration

black sesame: amount of egg yolk: brushed

*The salted duck egg yolk needs to be baked in the oven at 180℃ for 5 minutes in advance.Bake until the oil just comes out, take out and spray a small amount of white wine to get rid of the fishy smell, and then let it cool for use.

1. Put all the mochi parts into the pot and mix well;

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Divide into 12g/pieces, cover with a fresh-keeping bag for later use;

1. Make the bread skin _span51 strong1.Add all-purpose flour, powdered sugar, salt, eggs, and ice water to the small beautiful pot, set the time for 30 seconds, turn the speed knob from 3-6, and mix until the dry powder is invisible;

2. Use kneading mode again, knead for 4 minutes, then add lard, and knead for 3 minutes;

Put the circle into a fresh-keeping bag, flatten it and put it in the refrigerator for more than 30 minutes;

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0 4. To make shortbread, mix lard and low-gluten flour, put it in a fresh-keeping bag, flatten it, put it in the refrigerator for more than 30 minutes; Egg yolk meat floss filling

1. Divide the bean paste filling into 20g each,Squeeze it in the palm of your hand;

2. Put a small amount of meat floss and salted egg yolk, wrap it round;

Flatten the mochi, spread it on the bean paste, cover it with a fresh-keeping bag, and set aside;

1 _p6strong 1 _ _strong3p6span5 1. The oil skin is divided into 25g/piece, and the shortbread is divided into 13g/piece. Wrap the shortbread with oil skin and round it; (Dough needs to be sealed at any time during the production process)

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2. Roll the rounded dough up and down, wrap it from top to bottom, and squeeze it gently;

img_sp9p Roll it out again with a rolling pin,Thirty-fold, press flat, cover with a fresh-keeping bag and seal and relax for 15-20 minutes;

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Fold the circle in half and make a flat round;

Fill in the fillings and round;

p For the sesame seeds, use a toothpick to insert a few small holes on the surface and put it in the preheated oven, is heated at 200 ℃ and fired at 180 ℃ , baking time 25 minutes _strong6 ; (baking time temperature is for reference only,Actually adjust according to the oven used and the color of the finished product)

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