Meat floss and egg yolk cake
Overview
Yesterday I finally made my own puff pastry at home. There is no need to let the dough leak (the last one was done and the first one was left to rest for a few minutes). Add water slowly. Do not add all the water at once (the water absorption capacity of flour is different). Knead the dough while pouring water. It will be as soft and hard as an earlobe. Put it in a fresh-keeping bag and let it stand for about half an hour. The high temperature makes the pastry melt easily. When I mixed the pastry, I felt it was a bit thin and I added a little bit of cake flour (I put it in the refrigerator to cool down after making it). The dough was covered with a plastic bag and a damp cloth throughout the whole process ~ I think this is very important. As for the stuffing, it only needs to be able to stick together and not fall apart. This is my own experience, please let me know if there are any shortcomings. I wish all my friends in Meitian a happy Mid-Autumn Festival!
Tags
Ingredients
Steps
-
Mix medium-flour lard and white sugar, knead into granules and add water (don't pour all the water in, flour absorbs different amounts of water). Use a bread machine to knead the dough into a film, put it in a plastic bag and let it rest for half an hour.
-
Mix cake flour and lard. If the weather is hot, add more cake flour. Mix evenly and put it in the refrigerator (don’t make it too thin to avoid leaking the cake)
-
Let the oil skin rest for a while to make the meat floss and egg yolk filling. Crush the egg yolks with a spoon (you can make 8 more mooncakes)
-
Add pork floss and mix well.
-
Squeeze an appropriate amount of salad dressing and mix well (I gave about 60 grams)
-
Finally mix it into a dough and it is not loose.
-
Divide into 30g pieces and shape into rounds.
-
Divide the pastry into 23g each and divide the pastry into 16g each (8 pieces each)
-
Take a piece of dough and flatten it to wrap the pastry, with the seal facing up.
-
Do it one by one, cover it with a plastic bag and then cover it with a damp cloth to rest for about 10 minutes.
-
Take a piece of dough and gently roll it into a beef tongue shape from the middle.
-
Roll up from top to bottom.
-
After making one, put it under the plastic bag and let it rest for 10 to 15 minutes.
-
Take a piece of dough and gently roll it up and down from the middle.
-
Roll up from top to bottom.
-
All should be covered with plastic bags.
-
Press in the middle with your finger.
-
Pinch the two ends towards the middle.
-
Use a rolling pin to roll it up, down, left and right.
-
Wrap the rolled skin with a meat floss and egg yolk filling.
-
Wrap it like a moon cake.
-
Place the wrapped pastry with the seam side down and place it on the baking sheet.
-
Brush the surface with egg yolk liquid and sprinkle with black sesame seeds. Preheat the oven to 180 degrees and put it in the middle rack for 30 minutes (I like to put it in the oven for a while)
-
Appreciation of the finished product~
-
Meat floss egg yolk cake.
