Chinese Food
Net red salted egg yolk biscuit
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Recently, Taiwan Lao Yang's Salted egg yolk cube crispy really shouldn't be too hot. But it's more sweet and greasy. I don't like it very much. I researched and made my favorite salted egg yolk biscuit. It's Crispy layer by layer. It's not sweet and greasy. Just after baking, it's eaten up by children. It's kind of like soda biscuit
Cooking ingredients
Cooking Steps
Step1:All the ingredients are ready. Salted egg yolk treatment method. I use it now. Wash off the surface film of egg yolk and drench it with lemon juice. Then bake at 180 ℃ for 510 minutes. The finished salted egg yolk needs to be soaked in oil.
Step2:Melt the butter from the tare into a liquid and pour it into the flour.
Step3:Water and oil skin all materials mixed.
Step4:Knead the dough and wrap it with plastic wrap. Let it stand for 30 minutes.
Step5:The pastry part. The cooked salted egg yolk is crushed. Grasp well.
Step6:Mix it up and use it.
Step7:Wake up and wrap the pastry in the tarpaulin. Try not to have air. Wrap tightly.
Step8:Close and press flat.
Step9:Roll it into a rectangular sheet.
Step10:Fold left and right in hal
Step11:Fold it again like a quilt. Roll it into a rectangular sheet and fold it again. Repeat this step 3 times.
Step12:The last folding is finished. Roll it into a rectangular thin sheet. Sprinkle with sugar and roll it down with a rolling pin and press it into the skin. Cut it into blocks of similar size.
Step13:Prick holes with a fork before entering the oven. Bake for 1520 minutes at 160 degrees.
Step14:Cool and seal.
Step15:Finished produc
Step16:Finished produc
Step17:Finished produc
Step18:You can see the crispness.
Cooking tips:① please adjust the baking temperature and time according to the actual situation of your oven. ② Do not pour out all the water used in the process of making the water and oil skin. Different brands and flour absorb different water. Adjust according to the dough status. ③ The key is to fold. Don't be lazy. There are skills in making delicious dishes.
