Chinese Food
Lotus egg yolk crispy
(92235 views)
Yolk crispy is my favorite food. It's also made countless times. It's always this recipe. The oilskin is made of low gluten flour. It's crispy and fragrant than medium gluten flour. I prefer to cook the filling heart by myself. I like lotus seed paste and bean paste. Yolk is the fresh red mud salted duck egg bought by the vegetable farm. It's for my family. It's the best. The material is fresh and visible. The key is really delicious. It's crispy The dregs of egg yolk crispy serve as afternoon tea. It's very good to send people. Today's dish is filled with lotus seed. Soak and boil the dried lotus seed into mud, then boil it with oil and ice sugar. The taste is very good. Let's have a try, my friends.
Cooking ingredients
Cooking Steps
Step1:Let's boil the lotus seed first. Soak the dried lotus seed in warm water for more than two hours. Then pick out the lotus seed with a toothpick. The lotus seed should be picked clean or the boiled lotus seed will be bitter.
Step2:In the pot, enlarge half of the water. Put the lotus seeds into the pot. After boiling in high heat, turn the low heat to boil until the lotus seeds are crisp and rotten. Let cool.
Step3:Put the lotus seeds in the blender and make mud. If it's too dry to make, add some water to boil the lotus seeds.
Step4:Start the oil pan and bring it to a boil. Put in the cold oil. When the oil is 60% hot, put in two pieces of rock candy. Boil the rock candy slowly on a low heat.
Step5:Until the caramel color appears and bubbles. The sugar color is good.
Step6:Put in the lotus seed paste. Stir quickly. Let the lotus seed paste evenly coated with sugar.
Step7:Stir fry the lotus seed paste for three times and add the icing sugar. Add the next oil and sugar after the oil and sugar are completely combined. The color is not deep enough at this time. Add some brown sugar.
Step8:This is a good red lotus. Let it cool for use.
Step9:It's white lotus without fried sugar and added brown sugar. It's just oil and sugar.
Step10:Next, boil lard. Choose lard. The oil is more fragrant and white.
Step11:Wash the oil and cut it into small pieces with warm water. Put it into the pot. Add half a bowl of water. Put in some ginger and a gram of salt. Open the lid of the pot and heat until the water is dry. Turn to a low heat. Ginger can remove fishiness. Salt can prolong the shelf life of lard.
Step12:When the water is dry, put the lid on the back cover and turn the small heat to boil out the oil slowly. During this period, use the spatula to push the bottom of the pot from time to time to avoid pasting the pot until the oil residue turns yellow. The oil in the pot becomes clear. Remove the oil residue. Put the boiled lard into the pot until it is not hot, and then sieve it again.
Step13:It's boiled lard. It's white and delicate. It's very fragrant. Put some on it when eating noodles or vegetables. It's absolutely delicious. It's also very fragrant when it's used for cooking.
Step14:Prepare the tare and pastry materials.
Step15:First, make the oil skin. 150g of low gluten flour. 50g of lard. 60g of water. 5g of sugar powder in a bowl. Knead it into a smooth dough. You don't need to knead the fascia. This kind of baking will make it more crisp.
Step16:120 grams of flour and 60 grams of lard are kneaded into pastry. The pastry and oil skin are covered with fresh-keeping film respectively. Relax for 30 minutes.
Step17:Weigh 18 grams of flaccid oil skin and 12 grams of pastry. Knead.
Step18:Roll the tare into a circle and put the pastry in i
Step19:
Step20:
Step21:
Step22:
Step23:
Step24:
Step25:
Step26:
Step27:
Step28:
Step29:
Step30:
Step31:
Cooking tips:The operation of egg yolk crispy before baking should be covered with fresh-keeping film to prevent the skin from drying. When rolling the skin, the action should be light and not too heavy to avoid breaking the crispy. Lotus paste filling can be replaced by bean paste or other filling. If you don't want to cook the filling yourself, you can buy ready-made filling. There are skills in making delicious dishes.
