Chinese Food
Avoid egg yolk puff without quick relaxation and quick Kwai.
(155156 views)
There are a lot of yolk crisp Recipes - I just want to write a recipe that doesn't need to wake up in the middle - it's convenient and quick - it's easy to crisp again - it's not easy to break the skin - bean paste filling. You can buy the finished product by yourself or refer to the super fine yolk crisp bean paste recipe of the heroine morimorimori, which is the essential white and fragrant lard recipe for yolk crisp. This recipe is 16 quantities. Put 16 on a 28 gold plate just right. According to the weather, if you are in the place The weather is dry. Water and oil can be increased by 510g. Similarly, 510g of oil or water can be reduced in humid areas. Or 510g of dry powder can be added slightly. The air temperature is so high now. Be sure to operate in the air conditioning room. Otherwise, all the oil will be discharged
Cooking ingredients
Cooking Steps
Step1:First boil a pot of white and fragrant lard
Step2:The lard cooked by myself. Rest assured. Fragrant. Not fish
Step3:All the water and oil skin materials shall be kneaded evenly until no dry powder is seen. They shall be kneaded into a ball. The plastic film shall be covered and refrigerated overnight..... If you don't want to spend the night, just cover the plastic wrap. Leave it at room temperature for an hour and a half. During this hour, prepare for pastry, bean paste and egg yolk. Just remember. Do not wake up when the key... Want to rub the glove film. Look at this 12 minute hand rub perfect glove film recipe lin
Step4:Overnight. Get up in the morning. Take out the frozen oil skin and place it at room temperature. Start washing duck eggs - wash them directly if you don't stay overnight
Step5:Ready to knock duck egg
Step6:Knock out duck eggs, spray white wine, bake for 56 minutes without preheating the oven at 150 ℃ ~ don't bake for a long time. Otherwise, all the eggs will come out with oil. Use vacuum eggs, soak corn oil one night in advance. No need to spray white wine to bake. Pull out the bag and prepare the pastry part at the same time. Mix all the materials of the pastry evenly
Step7:Call Dousha ~ 22G or so, one Dousha. One gram more or one gram less is OK. Call good Dousha and wrap it with salted egg yolk ~ I fried it by myself. Remember my friend who fried Dousha by myself. Do not stick to hands, do not stick to pots, do not stick to shovels. Three not stick to this state.
Step8:One oil crust in 22G, pastry in 12g and wrapped bean yol
Step9:Wrap the pastry in the tare
Step10:One roll of the rod. Press the leather part downward to flatten. Turn it over. The rolling pin has a uniform force path. From the middle to the top, and from the middle to the bottom once. It is in the shape of a bull tongue. Remember not to make more strokes. Do not turn back...
Step11:Don't make the stick too thin or too long. Compare it with your hands. It's just a long time to take turns one by one. Put the stick in the plate first. Cover the plastic wrap. In fact, I'm lazy and can't dry without covering the plastic wrap. But it's safe. After all, your area is different. Let's teach you to cover it
Step12:Once rolled u
Step13:After all the rods are finished, take out the coils directly for the second time - take out the coils according to the sequence. Press once. The rolling pin has a uniform force path. From the middle to the top, and from the middle to the bottom, each rod once. It is in the shape of a bull tongue. Remember not to make more rods. Do not turn back the rods...
Step14:The opening of the secondary pole is longer than that of the primary pole, but not too lon
Step15:
Step16:
Step17:
Step18:
Step19:
Step20:
Step21:
Step22:
Step23:
Step24:
Step25:
Step26:
Step27:
Step28:
Step29:
Step30:
Step31:
Step32:
Step33:
Cooking tips:There are skills in making delicious dishes.
