Chinese Food
Four color egg yolk crispy
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Crispy egg yolk is the most popular snack in my family. I can't help it. It's Crispy layer by layer. It's delicious at the entrance. My best friend yelled many times that she wanted to eat yolk crisp. Let's start. But the same thing I used to make was a little aesthetic fatigue. It was very boring. So I made four colors and four flavors of yolk crisp this time. In addition to the most basic original taste, I added three kinds of Matcha, purple potato and cocoa. In this way, the color is more gorgeous and the taste is no longer single. It can be richer.
Cooking ingredients
Cooking Steps
Step1:Cut the yolk from the middle. Divide it into two parts and put it into a small bowl. Pour corn oil into the bowl. Soak the yolk for more than 1 hour. There is no specific requirement for the time of egg yolk bubble. It is better if the time is longer. The finished egg yolk bought is raw and can only be used after treatment. You can also soak the egg yolk in corn oil one night in advance. Put the plastic wrap in the refrigerator for cold storage. Take it out the next day when you make it.
Step2:Put the egg yolk into the baking tray. The oven is 170 degrees without preheating. When the egg yolk bubbles, it can be taken out. Put it in the cold and reserve. It's a quick step. It's only a few minutes.
Step3:Mix the oil skin material.
Step4:Knead into a dough and cover with plastic wrap. Relax for 20 minutes.
Step5:The bread with good relaxation can be rubbed by hand. It is better to knead the mask cover. The dough with good relaxation can knead out the mask very well. It can be seen that the surface of this time is much smoother than that of the previous picture. The reason why it is emphasized to knead the hand film cover is that the extension of the oil skin is better. There will be no leakage when wrapping the pastry in the later stage. The effect of baking the yolk pastry layer by layer will be better. Divide the oil skin into 8 equal parts first, and then divide 2 equal parts into half parts, which is equivalent to 4 dough of the original flavor, and 2 dough of the other three colors.
Step6:Mix four kinds of pastry materials respectively and knead them into four dough without dry powder. The white pastry is divided into 4 equal parts. The other three color pastry is divided into 2 equal parts.
Step7:Take a piece of tare, wrap a piece of pastry and tighten it.
Step8:Flatten the dough, roll it into an oval shape with a rolling pin, roll it up and down, relax for 15 minutes, and close it down.
Step9:Repeat the previous step. Roll it out into a small roll. Continue to relax for 15 minutes.
Step10:Divide the bean paste into 16 parts, 15 grams each. Take a bean paste. Press flat. Put the yolk in it. Wrap it and round it with your hands.
Step11:The original egg yolk puff method: press the flabby dough upward from the middle, roll it out, and put it into the bean paste egg yolk filling bag. Use the tiger's mouth to slowly pull it in, pinch it tightly, and put it down into the baking tray.
Step12:Other three color egg yolk pastry method - loose dough. It is divided into two parts. Cut the dough upward. Flatten and roll the dough open. Turn the dough upside down and wrap it with bean paste and egg yolk filling. Use tiger's mouth to slowly pull it in. Pinch it tightly and put it in the baking tray downward.
Step13:Origina
Step14:
Step15:
Cooking tips:1. This article can make 16 yolk crisps. Each color is 4. It's just the amount of baking a dish with a three energy golden plate. 2. Egg yolk is the finished product bought online. The quality of egg yolk of big brands like Sanxiang and Xiangshan is good. Of course, you can also go to the market to buy salted duck eggs and peel them. I can't pick duck eggs, so I can buy the finished product directly. 3. During the production, all steps need to be covered with plastic wrap. Otherwise, the skin will be dried easily. There are skills in making delicious dishes.
