Chinese Food
Crispy egg yolk
(95413 views)
。 The coming moon cake rose ~ how can it be short of yolk crisp? It depends on the individual with butter or lard ~ before making pastry, I liquefy the oil. Today, there is no liquefying ~ room temperature softening for direct use ~ ~ ~ it's also very good ~ it's also a little bit of saving ~ ha ha. About materials ~ water, oil, skin, medium gluten powder 150g, butter (or lard) 50g, water 60g. Pastry - 65g butter (or lard), 120g low gluten powder. It can be packed in 80g or dome shaped blister box. About 55g of single finished product. -
Cooking ingredients
Cooking Steps
Step1:Prepare all materials.
Step2:Mix the oil and water skin materials. Knead out the film ~ Hand knead or bread machine. Wake up for 30 minutes with plastic wrap
Step3:Mix the pastry materials and knead them into a ball.
Step4:Spray white wine on the surface of duck egg yolk with waking time to preheat 150 ℃ in the oven. Bake in the middle layer for 10 minutes
Step5:Dousha pit is divided into 20 grams each. Pack 1 duck egg yolk in pieces and roll it for standby.
Step6:Divide the tare and pastry into 16 equal parts.
Step7:Press the tare into a circle, wrap a pastry, and round it to finish the other 15 in turn.
Step8:Flatten the dough. Roll it into a tongue shape and roll it up from top to bottom.
Step9:Finish the rest in turn. Close the mouth down. Cover the plastic wrap and wake up for 15 minutes.
Step10:Take a roll. Close it up and roll it out. Roll up from top to bottom. Complete others in turn
Step11:Use your thumb to press a hole in the middle of the closing hole ~ fold it in half..
Step12:Make a circle
Step13:Wrap a filling ~ ~ close it up in the form you like
Step14:Break up the yolk ~ brush the surface with yolk liquid
Step15:Decorate with black sesam
Step16:Preheat the oven to 170 degrees. Use the middle layer for 25 minutes after cooling dow
Step17:Finished produc
Step18:Finished product
Cooking tips:Come and make delicious food with me. There are skills in making delicious food.
