Chinese Food
Three color egg yolk crispy
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Don't look at the steps. In fact, they are not many. But I may be more wordy. Take photos every step. hey. Today, I just want to say that I don't want to try mayonnaise. Because I feel tired of kneading, I haven't made any pastry that needs kneading. For the first time today. I didn't think it was good. And the stuffing I use is not bean paste, because there is no bean paste at home. Three fillings, chocolate hazelnut, lotus and chestnut, were used. In fact, it's good to change the stuffing occasionally. -
Cooking ingredients
Cooking Steps
Step1:You need lard first. If you don't have one at home, go to the vegetable market and buy a pile of fat meat to fry. Dice the fat meat. Wash and drain. And then the pot.
Step2:Deep fry and turn off the fire. After the oil is cold, it can be stored in a glass container. Frying is good for frying, and don't waste it.
Step3:The new yolk can be wrapped directly. It doesn't need oil bubbles or baking. It's ok if you're worried about it.
Step4:The frozen egg yolk should be soaked in oil in advance. It's better to soak it overnight. It's OK to soak it for more than ten minutes. (if you need to bake 180 degrees in the oven for 5 minutes.)
Step5:Bake for 3 to 5 minutes. Let the yolks turn large and yellow to cool. (you can make oilskin when baking egg yolk
Step6:All the ingredients in the oil skin are mixed to form a dough. Then go to the most annoying process. Kneading. In order to make a crisp. Come on.
Step7:[the original yolk pastry can be kneaded smooth] the three color yolk pastry skin should be kneaded into a film shape. (actually, I haven't kneaded enough. I can continue to knead. But I feel my hands are too tired. So I'll make do with it) at this time, even if the oil skin is rubbed, then put the rubbed oil skin into a fresh-keeping bag, seal it and put it in a warm place to wake up for 30 minutes. This is the time to make pastry.
Step8:Mix the materials in the pastry - low powder + lard to form a ball.
Step9:Then divide the pastry into three parts, two of which are added with purple potato powder and Matcha powder. Knead them into purple purple potato pastry, green Matcha pastry and original white pastry. Three regiments. Then cover with plastic wrap and let warm place wake up for 20 minutes. It's time for stuffing.
Step10:Divide the stuffing into about 20g. Then wrap the yolk and cover it with plastic wrap.
Step11:At this time, take the oil skin and divide it into three parts.
Step12:One of them is divided into six small groups. The other two were divided into three groups. (the pastry is also divided into equal quantities. 6 original white pastries, 3 purple pastries and 3 green pastries
Step13:Knead the oil skin for a while and then rub it round and press the flat handle. Wrap the pastry.
Step14:Pay attention to the sealing. It needs to be sealed tightly.
Step15:Overall picture 1. Pastry and butter 2. Pastry wrapped in pastry 3. Wrapped pastry dough. Then roll out the pastry dough. At this time, the sealed pastry dough is rolled straight into a tongue shape with a rolling pin. (it's the same way no matter what color of the ball
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Cooking tips:That's 12. It's better to use fresh yolk. Fresh yolk doesn't need to be baked in advance. Frozen taste is really bad. There are skills in making delicious dishes.
