Egg yolk and bean paste puff pastry mooncakes
| Cake flour for watery and oily skin 150g | Powdered sugar for watery and oily skin 20 grams |
| Use warm water for oily skin 60 grams | Lard for watery and oily skin 55 grams |
| Cake flour for pastry dough 116 grams | Lard for pastry dough 70 grams |
| Purple sweet potato flour for puff pastry dough 20 grams | Homemade red bean paste 360g |
| Salted duck egg yolk 9 | Liquor A little |
Step 1
All materials are ready
Step 2
First make the water-oil skin: mix the lard and powdered sugar evenly with a manual egg beater, then pour in warm water and beat until the water and milk are blended.
Step 3
Sift in quinoa pastry flour, you can use low-gluten flour or all-purpose flour
Step 4
Use a spatula to mix the flour and lard mixture evenly
Step 5
Pour it onto the silicone mat, knead it into a moist dough with your hands, and then wrap it with plastic wrap. This is the dough that has not yet been kneaded.
Step 6
Next, make the pastry dough: mix purple sweet potato flour and Xinliang quinoa pastry flour evenly, sift into a basin, and add lard
Step 7
Grab it with your hands and knead it into a ball
Step 8
Wrap the two types of dough separately in plastic wrap and refrigerate for an hour before use
Step 9
Next, let’s deal with the salted egg yolk: divide an egg yolk in half, spray white wine on it, if you don’t have a spray bottle, you can also brush it with a wool brush, put it in the middle of the preheated oven, 190 degrees, for 6 minutes, and then take it out to cool naturally.
Step 10
While the egg yolks are cooling, divide the homemade red bean paste into 20 grams each, making a total of 18 pieces.
Step 11
Take a red bean paste ball, press it, and put the cooled duck egg yolk on top
Step 12
Seal, form into balls
Step 13
Process 18 bean paste egg yolks, cover with plastic wrap and set aside
Step 14
Weigh the refrigerated water-oil dough and puff pastry dough, divide each into 9 equal parts, roll into balls, cover with plastic wrap and let rest for 10 minutes.
Step 15
Take a piece of water-oil dough and flatten it with your hands. It will be slightly thicker in the middle and slightly thinner at the edges. Place a purple potato pastry ball on top.
Step 16
Gently hold the dough with the tiger's mouth of your left hand, press the pastry ball with the thumb of your right hand, turn and wrap, seal and pinch tightly; complete the other 8 pieces in the same way, cover with plastic wrap, and let rest for 20 minutes
Step 17
Take a loose pastry dough ball, use a silicone rolling pin to press it lightly in the middle, then roll it up, then roll it down again, and roll it into an oval shape. Do not roll it repeatedly, as it will cause the dough and pastry to not mix properly. Will come out of the layer
Step 18
Roll it from top to bottom
Step 19
Complete the other items in sequence, then cover with plastic wrap and let rest for 20 minutes.
Step 20
Take another relaxed dough roll, use a silicone rolling pin to lightly press it in the middle, then roll it up, then roll it down, and roll it into a rectangular shape.
Step 21
Roll it into a roll from top to bottom. Complete the other steps in sequence. Cover with plastic wrap and let rest for 20 minutes.
Step 22
Take a dough roll, cut it across the middle with a sharp knife, and with the cut side facing up, you can see the pattern inside.
Step 23
With the cut side facing down, first flatten it with the palm of your hand, then use a rolling pin to roll it into a round crust that is slightly thicker in the middle and slightly thinner on the edge.
Step 24
Take a bean paste egg yolk ball and put it on top
Step 25
Gently hold the dough with the tiger's mouth of your left hand, press the bean paste ball with the thumb of your right hand, turn it while wrapping it, and seal it tightly.
Step 26
A total of 18 pieces of purple sweet potato puff pastry,Place the seal side down on the non-stick baking sheet and look at the beautiful patterns forming in circles.
Step 27
Place in the middle rack of the preheated oven, bake at 180 degrees for 25 minutes
Step 28
After taking it out of the oven, place it on the baking sheet for a few minutes. When it's warm, gently remove it and place it on a rack to cool.
Step 29
Looks very beautiful
Step 30
charming purple
Step 31
It’s also very meaningful Cooking tips for egg yolk and bean paste puff pastry mooncakesDo not omit the relaxation time of the dough in order to speed up the whole process. Only when it is fully relaxed can the dough be moist, soft and elastic, so that it will not become crispy during the rolling and rolling process, and the finished product will be round. The circles are clearly hierarchical;
The red bean paste and egg yolk can also be replaced with other favorite fillings. Using this puff pastry recipe, the weight of each filling is about 25 grams; quinoa flour is a coarse grain and can be replaced with low-gluten flour. I’ve made puff pastry with all-purpose flour and it worked great;
Both lard and red bean paste are boiled and fried by yourself, and you can adjust the amount of oil and sugar in the bean paste yourself; the recipe has been published, so I won’t go into details here;
Cover the dough with plastic wrap throughout the entire process to prevent the water from evaporating and drying out;
The baking time and temperature will depend on your oven.
