Hydrangea cake
Overview
When I was a kid, I would eat bean paste and egg yolk mooncakes every Mid-Autumn Festival. Of course, these are my favorite mooncakes. Grandma loves me the most. She keeps the mooncakes given to me every Mid-Autumn Festival by others. Every time I go home during the Mid-Autumn Festival, I eat mooncakes with bean paste and egg yolk fillings. But I don’t know that the older I get, the more picky I become, and I almost don’t eat mooncakes anymore. Perhaps with the changes in living habits, the only concept of mooncakes is to go home and see them, without any expectation of mooncakes. During the festive season, I miss my family even more, and I have been working outside alone for several years without realizing it. Every time I go home, I will eat the food cooked by my grandma. Even the vegetarian dishes and the soup are delicious. I am a person who simply loves food, the joy of integrating food into life, and sharing food with family and friends. Mid-Autumn Festival delicacies are not just mooncakes, Mid-Autumn pastries are also very good. Because I like bean paste and egg yolk filling, I made this Mid-Autumn Festival cake - hydrangea cake. I use strips of crispy strips to weave my thoughts and love for my family. Every pastry strip carries my deep thoughts for my family. I want to give this unique hydrangea cake to my missing family members. Weave longing for your family with love, and spice up the taste of this delicious dish with longing. My grandma has been suffering from diabetes for a long time. She made this cake by herself to reduce her sugar intake, so that she could also eat Mid-Autumn Festival cakes that could not be bought outside. No matter whether it tastes good or bad, making it yourself is at least healthy and hygienic.
Tags
Ingredients
Steps
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Weigh all the dough ingredients and put them into the bread pan.
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Start the dough kneading function and knead until smooth.
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Weigh the pastry ingredients into a container and mix until even.
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Divide the kneaded pastry into three equal portions, add red yeast powder and matcha powder respectively, and one portion is the original flavor. After the dough and pastry are ready, cover with plastic wrap and let rest for 5 minutes.
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Divide each of the three colors of pastry into 3 equal parts. Divide the oily skin into 9 equal parts.
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Take a portion of the dough and wrap it in a portion of the pastry. Push from bottom to top to wrap the pastry, tighten the seam and point downward.
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Use a rolling pin to roll the wrapped dough into the shape of beef tongue.
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Roll up from bottom to top.
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Take a portion and wrap it in red yeast rice pastry
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Roll out the three colors of dough one by one into the shape of beef tongue.
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Roll up the puff pastry, cover with plastic wrap and rest for 15 minutes.
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This time it’s time to deal with the egg yolks. Peel the raw salted duck eggs and remove the yolk. Rinse off the outer film of the egg yolk with water. Place in the oven at 170 degrees for 5 minutes.
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Take an appropriate amount of red bean paste and add an egg yolk into it.
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Prepare a total of 9 egg yolk bean paste fillings.
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Take the woke roll and roll it into a rectangular shape, fold 1/3 of the roll and fold both sides towards the middle
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Use a sharp knife to cut the puff pastry into 5 equal parts.
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Take a small piece of puff pastry, roll it into a long strip and cut it in half.
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Pair of two different colors of pastry strips. The lower 4 strips have the same color, and the top 5 strips have the same color. Weaving crosswise.
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The braided puff pastry strips are wrapped in a bean paste and egg yolk filling.
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The braided puff pastry strips wrap the bean paste and egg yolk filling, and the edges are rounded and tightened.
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Preheat the oven to 170 degrees for 25 minutes.
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The delicious and beautiful hydrangea cake is ready.
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The delicious and beautiful hydrangea cake is ready.
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The delicious and beautiful hydrangea cake is ready.
