Bean paste and egg yolk cake

Overview

Pastry, egg yolk pastry, another Mid-Autumn Festival snack that hits the screen. I deliberately left a few salted eggs aside when making lotus paste and egg yolk mooncakes a few days ago, so I thought I would try the egg yolk cakes when I have some time. I made bean paste yesterday, and today I’m playing with puff pastry! This is my first time making egg yolk puff pastry, so I looked for a few more recipes and studied them carefully. Finally, I chose to use Sensen's prescription, which has a relatively large dosage. You can bake a lot at one time. You can use ordinary flour for puff pastry dough, and lard for shortening. I made some myself. You need to buy lard, which can be found anywhere that sells pork. About one pound of lard can make 8 taels of lard. If you don’t have lard or don’t want to use lard, you can use animal butter instead. I have used it before. The pastry made with butter is a little yellower in color and has a strong buttery aroma.

Tags

• afternoon tea
• flour
• lard
• white sugar
• water

Ingredients

Steps

1. 1 Let’s look at the bean paste filling first: Ingredients: 300g red beans, 100g white sugar, 125g maltose, 150g vegetable oil.

   

2. 2 Wash the red adzuki beans and put them into a pressure cooker, add about three times the amount of water, and cook until soft. Pour off the excess soup from the cooked red beans. Blend in a food processor until pureed. Pour out the soup first and try to beat it with a food processor. If it is too thick, add back a little bit of the poured out soup. I beat it directly in the pot with a handheld food processor. You need to use the second setting to make the sand more delicate. Let me say one more thing, the handheld food processor cannot continue to work for too long. It needs to stop for about 1 minute and then start again.

   

3. 3 If there is too much soup, you can drink the remaining bean soup directly.

   

4. 4 Pour the beaten bean paste into the pot, stir-fry over medium-low heat until slightly dry, add sugar and maltose,

   

5. 5 Add 150 grams of vegetable oil in batches. Stir-fry each time the oil is added until it blends with the bean paste, then add the next time until the addition is complete. Stir-fry the bean paste until it becomes thick and difficult to stir. It should be noted that if the filling is too wet, it will bulge and crack when the finished product is baked, so it doesn't matter if it is a little dry. To what extent, you still need to try it yourself. Among them, the amount of sugar and oil determines the viscosity, color and aroma of the bean paste. The amount of sugar and oil given in the recipe is not necessary, you can add or subtract it according to your own preferences. Let the cooked bean paste cool and refrigerate for a day before use. The methods for other fillings such as chestnut paste, lotus paste, purple sweet potato, mung bean, etc. are the same.

   

6. 6 Once you have the fillings, start preparing the dough. Recipe for water-oil skin: 300 grams of flour, 105 grams of lard, 60 grams of sugar, and 120 grams of water. First, weigh out the lard. I didn't take a picture of how to make lard. You can buy good-quality lard at a place that sells pork. Generally, one pound of lard will produce 7-8 taels of lard. Wash the purchased lard with flour and water, dry it, and cut it into pieces. Add a small bowl of water to the pot, pour the lard grains into the pot, and cook over medium-low heat until the oil comes out, until the oil residue is brown and dry. If you really don’t understand, you can go to Baidu and watch the video of lard cooking.

   

7. 7 Add water and sugar into the basins respectively.

   

8. 8 Weigh in the flour, stir evenly with chopsticks, take it out and knead until smooth. Knead quickly for a while to make the dough stretchable enough. You can pull out the membrane like bread dough. The puff pastry made from the membrane will be clearly layered, thin and crispy.

   

9. 9 Cover the kneaded dough and let it rest slightly.

   

10. 10 To make oil dough, you need 120 grams of lard and 240 grams of flour,

    

11. 11 Knead it vigorously into a ball,

    

12. 12 Take out the water and oil dough, weigh the total weight, divide it into 34 equal portions, and roll into balls. The same goes for the oil dough, weigh the total weight, divide it into 34 equal portions, and roll into balls.

    

13. 13 Take a piece of oily dough, flatten it in your hands, and wrap it up with a piece of oily dough.

    

14. 14 Complete all in sequence,

    

15. 15 Then roll out the wrapped dough into the shape of beef tongue. Here, you can roll it as long as possible. If it is thinner, the layers of crispy dough will be thicker and thicker, but it should not be too thin. If the dough is rolled too thin, the tendons will break and the dough will become crispy. So, check it out for yourself.

    

16. 16 Rolling up, it's the same from bottom to bottom or top to bottom.

    

17. 17 Complete all. Cover with plastic wrap and let rise for 15-20 minutes. If the temperature is low, the dough will harden while resting. Therefore, you can turn on the fermentation function of the oven for 10 minutes in advance and then turn it off, and put the dough in to warm it up a little.

    

18. 18 Take out the risen dough roll,

    

19. 19 Roll it out horizontally,

    

20. 20 Then continue to roll it out on both sides into a ox tongue shape. Continue to roll up.

    

21. 21 Continue to wake up in the same way for 15-20 minutes.

    

22. 22 Raw salted duck eggs

    

23. 23 Take the egg yolk. Don't let the egg white drain off. Rinse the egg yolk under running water. After all the protein and film on the surface are washed away, it will no longer smell fishy. No special treatment is required and it can be used directly. The taste of egg yolks that have been baked in advance is dry and less oily. The oil soaking method consumes too much oil. So, there’s really no need to deal with it in advance.

    

24. 24 Prepare the filling while the dough is rising for the second time. There are 34 ingredients in total. Prepare 34 bean paste and egg yolk fillings as needed. I didn’t have enough egg yolks, so I made three types: egg yolk, fresh meat and chestnut paste.

    

25. 25 Dispose of all egg yolks. Weigh out 40 grams of egg yolk and bean paste together. The total weight of bean paste and egg yolk is 40 grams. After weighing them in turn,

    

26. 26 Take a ball of bean paste filling, flatten it in your hands, and wrap it with an egg yolk.

    

27. 27 Wrapped up, reunited, all done.

    

28. 28 Take out the rested dough, take a piece of dough, fold both ends in half, and press into a dough,

    

29. 29 Roll out the egg yolk puffs to a larger size. When rolling out, you can make the middle thicker and the edges thinner like a dumpling wrapper. This way, the wrapped egg yolk puff pastry will have more crispy layers on the top and thin dough on the bottom.

    

30. 30 Wrap in a bean paste and egg yolk filling.

    

31. 31 If it is difficult to push it upward, you can do it upside down, take a piece of stuffing, flip the dough upside down, and push it down while holding it with one hand.

    

32. 32 When the push is almost done, just turn it over and close the mouth.

    

33. 33 Wrap everything in turn and place in the baking pan.

    

34. 34 Brush the surface with egg yolk liquid and sprinkle with some black sesame seeds. Enter the preheated oven, middle rack, 150--170 degrees for about 35 minutes. You can bake it at 150 degrees for 25 minutes, then bake at 170 degrees. Regarding time and temperature, observe it yourself. If the surface temperature is too high and the coloring is too fast, it will affect the puffing effect of the pastry. Therefore, you can bake it at a slightly lower temperature until it is about the same color at a high temperature.

    

35. 35 Chestnut stuffing

    

36. 36 The methods are the same.

    

37. 37 Fresh meat filling.

    

38. 38 You can make wife cake directly. This requires ordinary pure fillings, such as bean paste or lotus paste and chestnuts. You cannot use fillings with egg yolk. The wrapped bean paste cake is flattened and the surface is cut a few times to become the wife cake.

    

39. 39 It can also be made like this

    

40. 40 Chrysanthemum cake.

    

41. 41 Various pastries

    

42. 42 Start baking

    

43. 43 Finished product

    

44. 44 Finished product. In particular, due to the different pickling techniques of duck eggs, the baked product may have a white core in the middle. This is generally not due to undercooking, but rather the result of insufficient marinating time for duck eggs. It does not affect consumption.