Chinese Food
Autumn wind ~ crispy egg yolk
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Time really flies. It's the beginning of autumn again. The autumn wind is blowing. The crab cream is yellow. It's the season to eat crabs. But it's also the Mid Autumn Festival. How can there be less yolk crisp (Su Yue) who likes to eat salted egg yolk since childhood? Every time I eat salted egg, I always dig out the salted egg yolk and eat it. This yolk crisp just has a whole yolk. I like it very much.
Cooking ingredients
Cooking Steps
Step1:Pour all the oil skin materials into the cook machin
Step2:Knead until the film comes out. Then take it out and leave it at room temperature for 30 minutes
Step3:Put the pastry together. Knead it into a ball. Because it's hot now. Throw it into the refrigerator after kneading
Step4:Wash the fresh salted duck eggs. Knock out the yol
Step5:Soak the egg yolk in white wine. After a while, the white layer on the surface will float on it. Wipe the white layer on the surface with a kitchen towel
Step6:The bean paste is divided into 25g pieces. Wrap an egg yol
Step7:Half an hour later, divide the pastry and pastry into 16 parts. The pastry is wrapped in the pastry
Step8:Bao finished. Long tongu
Step9:Roll up from top to botto
Step10:Cover with plastic wrap and let stand for 20 minutes. Repeat 8.9.10 above. Let stand for 20 minute
Step11:The dough consists of bean paste and yolk. It is wrapped into 16 yolk crisps. The surface is brushed with yolk liquid twice. Sprinkle with black sesam
Step12:Bake at 180 ℃ for 30 minutes until golden brow
Step13:Finished product drawin
Cooking tips:When brushing, it's better to brush the yolk liquid with wool brush. My silica gel brush is a bit uneven. The wool brush can make dishes even and delicious.
