【Shanghai】Monascus Bamboo Charcoal Crispy

Overview

I boiled the lard before the Spring Festival and prepared to make egg yolk cakes. In fact, before writing this recipe, I had already made three colors of red yeast matcha and bamboo charcoal cakes. However, I was in a hurry that time and didn’t have time to take pictures. Fortunately, I still had some ingredients. I made 16 pieces in two colors this time. The colors are so beautiful. Of course I should choose a red background for the festive Spring Festival, hehe.

Tags

• baking
• bamboo charcoal powder
• egg yolk
• lard
• low gluten flour
• oily skin
• red yeast rice powder
• warm water
• bean paste
• powdered sugar

Ingredients

Steps

1. 1 Put all the ingredients for the dough into the bread machine bucket, start the kneading program, and knead until the dough expands;

   

2. 2 Mix the low-gluten flour and lard for pastry and knead evenly;

   

3. 3 After kneading the pastry, divide it into 2 parts, add red yeast powder and bamboo charcoal powder respectively, and knead evenly;

   

4. 4 Put the kneaded dough and pastry into a plastic bag and let it rise for about 30 minutes;

   

5. 5 Divide the bean paste into 25 grams each, making a total of 16 portions, and roll into balls;

   

6. 6 Flatten the bean paste and wrap it with an egg yolk;

   

7. 7 Knead into a round shape. When all 16 portions are completed, cover them with plastic wrap and set aside;

   

8. 8 Divide the dough into 8 portions, divide the red yeast pastry and bamboo charcoal pastry into 4 portions each;

   

9. 9 Take a piece of oil dough, flatten it, wrap it in a piece of pastry, pinch the edge tightly, and place it with the edge facing down;

   

10. 10 Use a rolling pin to roll it into a long tongue shape;

    

11. 11 Roll up;

    

12. 12 After everything is rolled, cover it with plastic wrap and let it rise for 20 minutes;

    

13. 13 Take a portion and flatten it;

    

14. 14 Roll it out again;

    

15. 15 Roll up;

    

16. 16 After everything is rolled out, cover it with plastic wrap and let it rise for 20 minutes;

    

17. 17 Take one portion, cut it in the middle with a sharp knife, and divide it into two parts. Be sure to use a sharp knife so that the cut will look good;

    

18. 18 All the rolls are cut into 16 pieces in total;

    

19. 19 Take half of the roll, with the cut end facing up;

    

20. 20 Flatten it with the palm of your hand;

    

21. 21 Use a rolling pin to roll it out, making it slightly thicker in the middle and thinner on both sides, and try to concentrate the circles in the middle;

    

22. 22 Then turn it over, wrap in the bean paste and egg yolk filling, and slowly close it;

    

23. 23 Pinch the mouth tightly and place it face down;

    

24. 24 Finish wrapping all other rolls;

    

25. 25 Move one by one to the baking sheet;

    

26. 26 Preheat the oven to 185 degrees, place the mold in the middle layer, bake for about 30 minutes, take out and let cool.