![]() ![]() Use your fingers to make a hole in of each lotus seed paste ball and place the halved yolk inside.S oak the yolks in the rose cooking wine for 15 minutes and carefully drain the excess liquid.Separate the yolks from the salted eggs, taking care to keep them whole. Divide the crust dough into 12 balls, 15 g each. If you haven’t done so already, divide the lotus seed paste into 12 balls, 35 g each.Let it to rest in the fridge for a minimum of 1 hour (or preferably overnight). Flatten into a circular disk shape and wrap with plastic wrap. ![]() Knead the crust dough with your hands just until the flour is incorporated and it’s a smooth texture and mocha colour throughout. Sift in the flour and mix until it looks like a scraggly pile of loose crumbs.
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