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Maotai Crisp East China Baking Festival

This recipe is sixteen, or is it made of my favorite Isuzu. Its very fragrant, and its delicious with the dense white kidney bean paste.

Food Material List

  • 1 Medium powder (oil skin) 150g
  • 2 Sugar powder (oil skin) 30g
  • 3 Lard (oilskin) 50g
  • 4 Water (oil skin) 60g
  • 5 Low flour (pastry) 120g
  • 6 Lard (Crispy) 60g
  • 7 Mucha (Crisp) 6g

Operational steps

  • 1 Prepare salted egg yolk first, soak it in white wine, then wipe the white mucosa off the surface with kitchen paper towel, spare (16 yolks should be prepared)
    Maotai Crisp East
  • 2 Rubbing white kidney bean paste with tea powder
    Maotai Crisp East
  • 3 Knead the pastry dough well
    Maotai Crisp East
  • 4 Oil dough is kneaded out with a chefs machine.
    Maotai Crisp East
  • 5 Crispy and pastry dough, divided into 8 parts (8 parts, half-cut when done later)
    Maotai Crisp East
  • 6 Fried crust, rolled open and rolled up
    Maotai Crisp East
  • 7 Wake up for 20 minutes
    Maotai Crisp East
  • 8 Roll it out again and wake up for 20 minutes.
    Maotai Crisp East
  • 9 At this time, you can wrap egg yolk with bean paste and wrap it up.
    Maotai Crisp East
  • 10 All packed in reserve
    Maotai Crisp East
  • 11 Cut the dough in the middle, press it down with your hands and press it into a thin, thick cake next to it.
    Maotai Crisp East
  • 12 Then wrap the egg yolk in soybean paste to < br /> middle layer 180 degrees for 30 minutes.
    Maotai Crisp East

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