Chinese Food
Double color lotus egg yolk crispy
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Lotus egg yolk pastry is a kind of delicious pastry. It is made of lotus stuffing. It has a light fragrance and strong love.
Cooking ingredients
Cooking Steps
Step1:1. First make oil skin - 80g flour + 25g lard + 15g sugar + 35g wate
Step2:And even into dough. Hand knead until out of the film.
Step3:Take a small piece of dough. Check the film pulling state.
Step4:Then, after finishing the dough, cover with plastic wrap and wake up for 30 minutes.
Step5:2. Making pastry - ① making Matcha dough first - 40g flour + 25g lard + 3G Matcha powde
Step6:And even into Matcha dough.
Step7:② make another red koji dough - 30g flour + 20g lard + 2G red koji powde
Step8:And even into a Monascus dough.
Step9:Pastry and two kinds of pastry. Cover with plastic wrap and relax for 30 minutes.
Step10:Divide the pastry and the two kinds of pastry into 6 parts respectively. Rub them into circles for use.
Step11:Take a pastry and roll it with a rolling pin. Put on two pastries.
Step12:Wrap two pastries.
Step13:Close down.
Step14:Wrap the remaining 10 pastries into 5 pastries.
Step15:Take a dough and roll it into an oval shape with a rolling pin.
Step16:Roll it up from the bottom up. Close it down.
Step17:All done. Cover with plastic wrap and let stand for 20 minutes.
Step18:Relax the dough and deal with the yolk. First put the yolk in the baking tray. Preheat the oven at 200 ℃ for 5 minutes. Then bake the yolk for 5 minutes. Take it out and spray a little white wine to remove the smell. Then place it for use. The filling is divided into 12 equal parts. (see HTTP - / / www.douguo.com/cookbook/1259779.html for details
Step19:The lotus paste is pressed into a round cake. Then put in a salted egg yolk.
Step20:Wrap it up.
Step21:Take a wake-up pastry.
Step22:Roll the long bar with the dough stick again, and then roll it up from bottom to top.
Step23:Round. Close down.
Step24:Do it all in turn. Cover the plastic wrap again and let it rest for 20 minutes.
Step25:Take a wake-up pastry. Split the pastry in two from the middle.
Step26:Section up. Squash.
Step27:Use your palms to press into a thin, mid thick skin.
Step28:Turn the face over (make it in a small flower shape). Put in the lotus egg yolk filling.
Step29:Hold tight.
Step30:Close down.
Step31:Put it in the baking tray.
Step32:Preheat the oven. Bake at 200 ℃ for 30 minutes. The
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Cooking tips:1. Because the temperature of each oven is different and the humidity of lotus seed is different, please adjust the time by yourself. 2. When packing stuffing, pay attention to wrap the bottom tightly. Otherwise, it will burst after baking. 3. The operation of egg yolk crispy before baking needs to be covered with fresh-keeping film in the whole process to prevent the skin from drying. When rolling the skin, the action should be as light as possible to avoid breaking the crispy. There are skills in making delicious dishes.
