Milky taro egg yolk cake
Overview
No matter how the filling tastes, the crispy crust has been recognized by everyone. Come and conquer your taste buds. [Quantity] The finished product of the formula is 22 cakes of about 75g. [Water in the formula] In the past, I always heard people talk about the milky and milky flavor. I once insisted on changing the water in the water-oil crust part of the formula to milk, light cream or coconut milk, thinking that it would taste better. After several attempts, I found that only using the purest water can maintain the longest and best crispiness. Moreover, the pastry itself should not have too much flavor, which will conflict with the fillings or even cover up the key points of the fillings. [Lard in the recipe] The same recipe has been tried with vegetable oil and butter. Especially when making shortened colored shortbread, vegetable oil is not as bright and shiny as the shortbread made with butter or lard. Butter itself will also make the shortbread yellower. Of course, the taste of butter and the effect of shortbread are also very good, but as a Chinese dessert, I personally insist on and like the shortbread made with lard.
Tags
Ingredients
Steps
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Cut the taro into small pieces, use a microwave or pressure cooker to press it until chopsticks can be inserted easily, and crush it with a spoon.
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Use a food processor or a flour sieve like I did, and sift it 8-9 times, adding an appropriate amount of water each time to make the sifted taro look like fine sand.
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Turn on the non-stick pan and pour in 50g of oil, 120g of sugar and 40g of milk powder. Heat it up slightly and stir-fry the taro until it is dry. Pour in the remaining 50g of oil and stir-fry until the oil is absorbed. Remove and use the ventilated lid to return to room temperature.
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Make water-oil dough: 220g all-purpose flour, 30g white sugar, 80g water and 80g lard (solidified), mix and shovel into a non-stick dough, continue kneading for 15 minutes, seal with plastic wrap and let it rest for 1 hour.
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After 20 minutes, make the ghee dough: 200g low-gluten flour, 100g lard (solidified), mix into a non-stick dough, seal with plastic wrap and let it rise for 30 minutes.
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Dip the surface of the salted egg yolk in white wine, line a baking sheet with tin foil, and place in the middle rack of the oven at 150 degrees for 10 minutes. Let cool, cut in half, and set aside.
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Divide the water-oil skin and ghee skin into 22 equal portions (approximately 18g each for water-oil skin and 15g each ghee skin), cover and lie down for 20 minutes.
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Flatten the water-oil skin like a steamed bun with fillings, wrap it in ghee skin, and rest it for 20 minutes.
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Each puff pastry is as shown in the picture, roll it out long and roll it up from top to bottom
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For the last time, cover yourself and lie down for 20 minutes
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Divide the cooled taro filling into 30g pieces, flatten and wrap half an egg yolk (if you want to wrap the whole egg yolk, reduce the amount of taro by 5-10g)
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After the puff pastry has rested, repeat step 10. Then as shown in the picture, if you want to make the skin brushed with egg wash, choose the shaping method on the left, and if you want to make a swirly shape, choose the shaping method on the right; flatten it and gently roll it into a round skin.
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After the shape is determined, wrap the filling, and directly wrap the surrounding area with your hands until the filling is completely wrapped. Finally, brush a layer of egg white liquid on the closing area
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Prepare coconut (or sesame) for decoration, pure egg yolk, and egg white (about one egg). At this time, preheat the oven to 180 degrees
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Brush a layer of egg yolk liquid (twice) on the surface of the egg yolk puff pastry to be painted with egg liquid, and turn the oven for 20 minutes
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Take it out, brush the egg yolk on the surface again, sprinkle with coconut, and bake in the oven for another 10 minutes
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Finished product
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This is the one decorated with black sesame seeds
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Look inside
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Shortbread in the sun is warm
