Mochi bean paste and egg yolk cake

Overview

The egg yolk is salty and fragrant, the glutinous rice dough is elastic, the bean paste filling is soft, and the pastry is crumbly. But it's best to only eat one at a time, because duck eggs are high in cholesterol and the pastry is high in fat.

Tags

• snacks
• all-purpose flour
• butter
• cake flour
• corn starch
• duck egg yolk
• egg yolk
• glutinous rice flour
• low gluten flour
• milk
• milk powder
• red beans
• sugar
• unsalted butter
• white sugar
• black sesame
• ice water
• powdered sugar
• salt

Ingredients

Steps

1. 1 Soak the red beans for more than 4 hours, pour them into the pressure cooker, and use the "Bean, Tendon" button to press the red beans until they become crispy.

   

2. 2 Transfer the pressed red beans to the bread machine.

   

3. 3 Add appropriate amount of butter and white sugar. Activate the "Jam" key.

   

4. 4 I ran two jam programs and the red beans became dry.

   

5. 5 The bean paste used to make egg yolk cakes should be more oily, otherwise it will crack when wrapping. I just couldn't wrap it into a ball, so I added oil and fried the stuffing again. I added avocado oil because I ran out of butter. Add oil and stir-fry until oily.

   

6. 6 After normal temperature, form 25 grams of bean paste into balls and set aside.

   

7. 7 60g glutinous rice flour ➕20g corn starch, 120g milk.

   

8. 8 Beat with egg beater evenly without any lumps, then steam for 15 minutes.

   

9. 9 Add 10 grams of butter while it's hot and stretch it with the help of chopsticks to make the glutinous rice dough thicker.

   

10. 10 After the butter and glutinous rice balls are fully mixed, roll into a ball and set aside.

    

11. 11 I used cooked duck eggs, just peel off the whites. The cooked egg yolks don't have a fishy smell, so I didn't use white wine.

    

12. 12 Peel the egg yolks and organize them into pieces by hand. Each egg yolk is about 8 grams.

    

13. 13 Prepare all the ingredients for water and oil skin. The dough produced by this recipe is relatively soft, so using a bread machine to knead the dough is the first choice.

    

14. 14 Wrap the dough in plastic wrap and let it rest for 10 minutes.

    

15. 15 It is also the ingredient of puff pastry, and the ratio of oil to flour is 1:2.

    

16. 16 This can be done by hand and is fully blended.

    

17. 17 Form into a ball and let rise for 5 minutes.

    

18. 18 Start making puff pastry and divide into portions. 1 piece of water-oil skin, 20 grams, 1 piece of 10 grams of puff pastry, 8 pieces each.

    

19. 19 Take the first prepared water-oil dough ball and the first prepared puff pastry dough ball and start the operation to save proofing time.

    

20. 20 Water-oil skin wraps oil puff pastry, 16 balls turn into 8 balls. All wrapped up,

    

21. 21 Divide the glutinous rice balls into 8 grams each.

    

22. 22 Flatten the glutinous rice ball and wrap half of the egg yolk.

    

23. 23 Cover each egg yolk with a small glutinous rice cake.

    

24. 24 Then wrap it with bean paste, but my bean paste is still a bit dry. There should be more oil.

    

25. 25 Slowly push the bean paste layer into a ball shape.

    

26. 26 Start making the puff pastry by flattening the puff pastry into a ball.

    

27. 27 Then use a rolling pin to roll it into a ox tongue shape.

    

28. 28 Gently roll up from one end.

    

29. 29 Roll everything up, cover with plastic wrap and let rise for 10 minutes.

    

30. 30 Then roll it into a ox tongue shape, roll it up again, and let it rise for 10 minutes.

    

31. 31 The risen puff pastry is folded in half as shown.

    

32. 32 Roll the puff pastry into a small cake and put the filling on it.

    

33. 33 Let the puff pastry wrap around the filling first.

    

34. 34 Then use both hands to slowly push up the pastry.

    

35. 35 Completely covers the filling.

    

36. 36 All wrapped up. Let rise for 5 minutes.

    

37. 37 Prepare 2 egg yolks and a little black sesame seeds.

    

38. 38 Brush twice with egg yolk, and wait for the first time to dry before brushing the second time, so that the color produced will be more yellow. Dip your fingers in sesame seeds.

    

39. 39 degrees, 15-20 minutes, out of the oven.