material
Oil skin: 225g medium gluten flour, 66g lard, 15g corn oil, 45g fine sugar and 82g clear water.
Crispy: low-gluten flour 180g, butter 90g, red yeast powder 3g and matcha powder 3g.
Filling: 720g of bean paste.
Brush surface: appropriate amount of egg yolk liquid and black sesame seeds.
Quantity: 24
working methods
1. Put all the materials in the oil crust into the bread machine barrel, start the kneading program twice, each time for 40 minutes, knead the dough until the dough is covered with plastic wrap, and put it in a warm place for 30 minutes.
2. Mix all the ingredients in the pastry and knead evenly. (Just knead it by hand, without using a toaster.)
3. Divide the cake into three parts, two of which are added with red rice powder and matcha powder. Then wrap all three portions with plastic wrap and let them wake up in a warm place for 20 minutes.
4. During the period of dough proofing, divide the bean paste into 24 portions, 30g each, and knead it into a circle for later use. (If egg yolk is added to the filling, reduce the amount of bean paste to 20-25g, and wrap a salted egg yolk in each bean paste. )
5. Take out the whipped dough, divide the red and green into 4 parts and the primary color into 8 parts, and knead them separately for later use.
6. Take out the oil skin and divide it into 3 parts on average. Take two of them and divide them evenly into four rounds (for red and green cakes), and the other one is evenly divided into eight rounds (for primary color cakes).
7. Take oil skins respectively, flatten them and wrap them into corresponding pastry. Put it down, cover it with plastic wrap and wake it for 30 minutes.
8. After waking up, roll each dough from the middle to both ends with a rolling pin to form a tongue, and then roll it from bottom to top.
9, all rolled up, covered with plastic wrap, wake up for 20 minutes. (be sure to wake up, it can make cakes more crisp. )
10, flatten the proofed roll, roll it out (the more regular it is, the more rectangular it looks), roll it up, cover it with plastic wrap, and proofe it for 20 minutes.
1 1, purple and green rolls: each roll is split in the middle with a sharp knife.
12, cut upward, flatten, concentrate the circle in the middle as far as possible, roll it out with a rolling pin, the middle is thick and the sides are thin.
13, turn it over, wrap it in red bean paste, pinch it, turn it over, put it in a baking tray, and cover it with plastic wrap.
14. Rolling of primary colors: take one, seal it, and fold both ends to the middle. Two folds will produce three overlapped faces, and the four corners will be tightened to the middle to make it as spherical as possible. Turn the mouth down, flatten it, roll it into a circle with a rolling pin, wrap it with bean paste, pinch it tightly, turn the mouth down, put it in a baking tray, and cover it with plastic wrap.
15. After all is done, brush the egg yolk liquid twice on the surface of the original souffle and sprinkle a little black sesame seeds.
16, put it in the middle layer of the preheated oven, heat it up and down 180 degrees, bake it for 25 minutes, take it out and let it cool.