Chinese Food
Crispy egg yolk to crumble
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Crispy crust with distinct layers. Wrap the delicate bean paste and salty yolk together. Bake in the oven. Crispy yolk with golden color. The delicate appearance is wrapped with a whole salty egg yolk. The color is golden and attractive, which makes people's appetite increase greatly. Take a bite, it's crisp and soft. It's full of fragrance. It's crispy and delicious
Cooking ingredients
Cooking Steps
Step1:In the raw material of oil skin, lard is added into the sifted medium gluten powder and fine sugar, and water is added to knead until the dough with smooth surface is covered with fresh-keeping bag, and it is allowed to stand for about 30 minutes.
Step2:The lard of the pastry material is added into the sifted low powder and kneaded evenly.
Step3:Spray salted egg yolk with high white spirit and put it into the oven to bake at 180 ℃ for about 5 minutes.
Step4:Divide the flabby pastry into 16 balls. Divide the pastry into 16 balls. Take a piece of pastry dough and press it flat. Wrap it in the pastry dough. Wrap it with the mouth facing up. Do it all in this way.
Step5:Roll the wrapped pastry into a long tongue shape. Roll it up from the top to the bottom on the opposite side. Do it all in this way. Then cover the plastic wrap and relax for 15 minutes.
Step6:Roll the pastry open again, roll it up from top to bottom, and then cover with plastic wrap to relax for 15 minutes.
Step7:The bean paste filling is divided into small parts. Each part is wrapped with salted egg yolk (the egg yolk can be cut in half
Step8:Take a piece of flabby pastry with the seal facing up. Press the thumb down from the middle. Then tighten the four corners to the middle to form a ball. Then roll it into a circle
Step9:Pack in the stuffing and tighten the mouth. Drain it into the baking tray with the mouth closed down. Brush the yolk evenly on the surface. Sprinkle some black or white sesame seeds. Preheat the oven 180 degrees. Middle layer. Heat up and down for 30 minutes.
Step10:Finished product drawing
Cooking tips:1. Knead the dough until it is firm. The surface is smooth. Only when the dough is firm can it cover the pastry. The soft hardness of the crust and the pastry should be equal. 2. In the process of making, the pastry which is not operated temporarily shall be covered with fresh-keeping film to avoid surface drying. 3. The relaxation before rolling shall be sufficient. The rolling force shall be uniform. The longer rolling, the more coils and layers. The yolk needs to be brushed twice. Lard can be changed into peanut oil. Peanut oil needs to reduce the amount of 1015g in each step to make dishes delicious.
