Small fresh mille-feuille bean paste crisp, thank you for the warmth of spring

Cooking Instructions

1. Ah, delicious

   

2. To make oily skin, put all the ingredients together, and when the weather is cold, I usually add boiling water to knead it, which is easier. In hot weather, use room temperature water.
   You can also knead it by hand if the portion is small.
   The bread machine kneades for about 30-40 minutes, and the machine can weigh the filling at the same time, saving some time.
   

   

3. Stir-fry the red and mung bean paste a day in advance, fry the red and mung bean paste a little dry and soft to see what you like, don't be too dry, too dry, loose and not easy to wrap.
   The salted egg yolk and meat floss are also fried, and the salted mayonnaise can be replaced with salted egg yolk, which will taste more grainy. The ratio of meat floss and salted egg yolk can be controlled at about 120 grams according to your preference.
   The coconut filling is also mixed in advance.
   All four fillings are refrigerated in the refrigerator for easy portioning and wrapping the next day.

   

4. Divide the red bean paste into 12 portions, each serving is about 25 grams.

   

5. Divide the mung bean paste into 12 portions, each serving is about 25 grams.
   Cover with plastic wrap after separation.

   

6. Divide the salted egg yolk and meat floss into 12 portions, each serving is about 10 grams.
   The meat floss is not easy to tighten, so you have to be patient and handle it gently.

   

7. The grated coconut filling is divided into 12 portions, each serving is about 10 grams.
   There is butter in the desiccated coconut, which will congeale together after refrigeration, making it easier to round up.

   

8. After all the portions are done, take a red bean paste, press a pit, put the meat floss in it, and then close the bean paste little by little.
   If the action is slow, you can put some of the divided fillings in the refrigerator first, and it will be easier to wrap some.

   

9. Pack all the red bean paste and meat floss and roll it round.

   

10. In the same way, press a pit of mung bean paste, put in the desiccated coconut, and then wrap it up. You can get stuck in the tiger's mouth, and push the bean paste a little bit while turning in a circle.

    

11. Pack all the mung bean paste and coconut paste and round it.
    Wrap all the stuffing and refrigerate it.
    Be sure to refrigerate, otherwise the bread filling will easily fall apart, especially when the weather is hot.

    

12. Half an hour later, the oily skin was kneaded. At this time, the feel of the oily skin is soft, elongated, and malleable, and will not be easily broken.
    If you feel that the oily skin is hard, you can increase the lard in moderation.
    Cover the oil dough with plastic wrap and let it stand at room temperature for more than half an hour.

    

13. Make puff pastry. Butter is used, and it will have a buttery aroma when baked.
    You can knead all the ingredients into puff pastry, divide it into two halves, and add purple sweet potato powder and wheat seedling powder respectively.
    You can also divide the low-gluten flour and butter in half first, add purple potato powder and knead well. Corn oil is used to adjust the hardness of the puff pastry.
    The softness and hardness of the kneaded puff pastry should be about the same as that of the oil skin, so that it can be rolled out later, and the skin will not be broken as soon as it is rolled out.

    

14. Knead the other half of the flour with wheat flour. If the amount is small, it will be kneaded in a few minutes.

    

15. Divide the oily skin into 12 portions, about 34 grams each. Always remember to cover with plastic wrap.

    

16. Then divide the purple puff pastry into 6 portions of 23 grams each. When dividing, it is rounded by the way.

    

17. Divide the green puff pastry into 6 portions of 23 grams each.

    

18. Take a portion of the oil skin and wrap it in puff pastry. The specific technique is not limited, and you can use the method of wrapping dumplings and buns.
    I prefer to stick the dough in the mouth of one hand and turn it around to close it. Pinch tightly at the closure.

    

19. Wrap them one by one, and if you have a fast hand speed, the wrapped dough can be covered and let stand for ten minutes.

    

20. If the hand speed is slow, wrap twelve and roll the skin.

    

21. Take a dough, the dough is soft and easy to roll out. But still gently, gently from the middle to the top and down.

    

22. It doesn't have to be too long, almost thirteen or fourteen centimeters, and it can be rolled up. I usually roll it up with the smooth side down and the closing side up.

    

23. Roll them up in turn. Cover with plastic wrap and let stand for 10 minutes.

    

24. The number of laps for the first roll is about two.

    

25. Let it sit and start rolling it out a second time. The same technique, a little lighter.
    Some dough is a little dry after a long time, and it will be easy to break the skin. If there is a little bit of broken skin, it doesn't matter, it doesn't affect the bread filling.

    

26. The length is about seventeen or eighteen centimeters, roll it up, and you can lift it while rolling it, and roll it a little tighter.

    

27. The second roll rolls are about three turns.

    

28. Each roll is cut in half from the middle, and if you are afraid that it will not be evenly divided, you can cut it with a ruler, which will not be too bad.

    

29. Take half of them, cut the knife side down, the other side up, roll it out, thick in the middle, thin around the periphery, try to make the circle in the center of the circle, the wrap will not be too crooked.

    

30. When wrapping the filling, turn in a circle with one hand and gradually gather the puff pastry with the other.
    Refrigerated bean paste is better wrapped if it is firmer.

    

31. Close the mouth and pinch tightly.

    

32. Flatten it and keep it in the center as much as possible.

    

33. That's what everyone else does.

    

34. Remember to preheat the oven in advance when wrapping the stuffing, and I use a heat of 150 degrees above and below.

    

35. Bake at 150 degrees for 35 minutes. If you bake for more than 20 minutes and see that the surface is a little yellow, it is best to cover it with tin foil.

    

36. It's out of the oven.

    

37. The color will be a little darker when shooting under the light.
    The color can be adjusted by yourself with the amount of fruit and vegetable powder, and if you want to light the color, you can use a little less fruit and vegetable powder.

    

38. The filling will be a little loose when it is freshly baked and cut, and it will look better when you cut it the next day.

    

39. Pack it up and give it away.

    

40. The filling inside can also be made of taro mochi and brushed.
    That is, don't put too much mochi, about 8-10 grams is enough, otherwise it is easy to burst your stomach when baking.