Chinese Food
Double color thread crispy egg yolk
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Dim sum with long grass. It's too hot and lazy to move. It's easy to come down and pull grass these two days. Because of the two colors, there are more ingredients. Students who don't want to bother can choose any kind of pastry to double. They eat less lard at home, so they change butter. But the effect of open pastry is also very good, and basically there is no broken pastry. After cooling, the finished product is also crispy and delicious. I made the finished product for the second time. -
Cooking ingredients
Cooking Steps
Step1:Treat the yolk first. Spray a little white win
Step2:Preheat the oven. Bake at 190 degrees for five minutes. Salted egg yolk squeaks and gives off oil. Take it out and cool it.
Step3:One for two.
Step4:All the materials of the water and oil skin can be kneaded evenly. If the time is enough, it can be kneaded until the film comes out. In this way, it is not easy to break the crisp when wrapping. I gave this step directly to the toaster.
Step5:The two colors of pastry are mixed into a ball. You can knead them together.
Step6:Divide the pastry into eight parts. Each kind of pastry is divided into four parts. You have to use a scale. It's the same size.
Step7:Red bean paste is also divided into groups. 20g eac
Step8:Half a salted egg yolk in each. Reunion.
Step9:Take a portion of the tare and wrap it in a pastry.
Step10:Hold tight.
Step11:Close your mouth down and roll it into a cow tongue.
Step12:Roll up. Wake up for 20 minutes. You can wrap all the pastry in turn.
Step13:After waking up, it's easy to roll out long hair, and then roll out long tongue. Wake up can increase the tenacity of dough and make it hard to break.
Step14:Roll up again. As you can see, the tare is very thin, but it won't break.
Step15:Cut in the middle. Split in two.
Step16:Cut face up. Now you can see the beautiful thread.
Step17:Roll it out a little bit.
Step18:Thread out. That is, put a piece of stuffing in the direction of the han
Step19:Push the skin up slowly. Pinch the mouth.
Step20:Preheat the oven. Bake at 180 ℃ for 20-25 minutes.
Step21:This is what I made yesterday. The picture uses purple potato powder. Although it's delicious, I'm not satisfied with the effect of thread. So I made it again today.
Step22:This time the finished product.
Cooking tips:The traditional Chinese pastry is made of lard. As I said before, I eat less lard in my family. It's also a stick when I use butter to make pastry. If you like lard, you can change it into Lard by the same amount. In addition, there are two kinds of KAISU: small KAISU and large KAISU. This kind of snack with thread will be more delicate with our small crisp pattern. Of course, the production process is a little more complicated. There are skills in making delicious dishes.
