Chinese Food
Lotus egg yolk crispy
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When the yolk cake is baked, the camera doesn't have power. The cell phone takes the picture. The pixel is the dregs. The recipe of yolk cake, xiaopang, has been sent twice. It's not going to be sent again. This recipe was given by the baking teacher last time. After it was made, it's really better than our own. I think it's better to sort out the recipe for you. When you do it, you should pay attention to the technique and the points you should pay attention to. For example, don't pack the yolk completely. Brush the egg liquid three times. I've tried to make the picture clear of the recipe. But I'm afraid there's something missing. If you don't understand, please leave a message to me directly. In addition, because there will be some differences in the temperature of each oven, you must pay attention to the temperature 。 Want to see more recipes. Add WeChat official account food_mood. to find me.
Cooking ingredients
Cooking Steps
Step1:Pour 10ml of rum into the basin. Then put it into the oven for 160 degrees. Bake for 510 minutes. The roasted rum is about to come out of oil. Xiaopang has been roasted here for too lon
Step2:Oilskin making - prepare a clean basin. Weigh 150g of high gluten flour, 100g of low gluten flour, 40g of sugar powder, and then prepare a clean basin. Weigh 100g of butter
Step3:Mix them all together. Rub them evenl
Step4:Knead until the dough is smooth and hands free. Then cover with plastic wrap and relax for 30 minutes.
Step5:Oil core making - prepare clean basin. Weigh 80g butter and 160g low gluten flou
Step6:Butter should be kneaded evenly with flour after softening. It should be kneaded evenly here. The oil core should be kneaded white
Step7:After kneading, wrap the plastic wrap. Relax for 30 minute
Step8:Filling making - take out the white lotus seed paste. After kneading, weigh the portion. Egg yolk + white lotus seed paste = 30
Step9:Wrap the yolk with lotus seed paste. The master here said a trick. Don't wrap all the yolks. In that case, when wrapping the yolk crisp, it will rotate and leave a gap.
Step10:Separate the loose oil skin and oil core. 20 g / share of oil skin and 10 g / share of oil cor
Step11:Wrap the oil core with the oil skin, with the closing face dow
Step12:Take a piece of wrapped oil core skin, close it up, roll it into a tongue shape, and then roll it up
Step13:Roll up and close u
Step14:Roll it up with a rolling pin. Then fold it three times
Step15:Wrap the dough with plastic wrap. Relax for 20 minute
Step16:When you are relaxed, roll out the length and width of the rolling pin. It is not necessary to roll it into a circle. A square is OK
Step17:Cover the loose dough with lotus egg yolk filling. Wrap the top half. Slowly push it up with tiger mouth until it is closed. Put the seal down in the baking tray
Step18:Prepare a whole egg + yolk + salad oil and mix them into the egg liquid. Brush the surface of the yolk crisp with the egg liquid. Do not brush too much at one time. Brush three times.
Step19:After the surface egg liquid is brushed, dip the sesame with the tip of your finger. Do not sprinkle too much sesame at a time.
Step20:Oven 200 degrees. Middle layer. Bake for about 20 minute
Step21:After baking, you can eat it directl
Cooking tips:1. When the white lotus seed paste wraps the egg yolk, don't wrap it all. Leave a gap. 2. Brush the surface of egg liquid three times. Do not brush too much at one time. 3. When spreading sesame seeds on the surface, don't brush too much. Just dip the sesame seeds with your fingertips. 4. There will be some differences in the temperature of each oven when baking, so we must pay attention to the temperature when baking. According to our own oven temperature. There are skills in making delicious dishes.
