Chinese Food
Super detailed three color yolk crispy
(96040 views)
Here comes the moon cake rose. Of course, it's a crispy yolk. It's a classic combination. My favorite is bean paste and egg yolk filling. Every time I eat it, I can't help sighing - how can I create such a perfect combination? Which food invented this? Worship. Last year, I wrote something a little simple, and this year I will add some more. For example, the comparison between the peeled yolk and the vacuum yolk. How to choose the yolk and so on. There are also fine-tuning three-color yolk crispy, which means three colors. There are some differences in the way of color. As long as you are bold and careful, you can make a circle of very beautiful pastry. I've written this recipe for two years. It's very detailed. I've done it many times. If you have any questions, please add them later. If you like food baking, you can add my wechat communication. Wechat 179301872. If you have any questions about my recipe, you can ask me directly. I'll tell you what I know
Cooking ingredients
Cooking Steps
Step1:Let's talk about the yolk first. I've used the vacuum and the vegetable market to buy the peeled yolk. It must be the peeled yolk. But some of the vegetable markets don't buy the salted yolk. Then there will be a hard heart. It's very difficult to eat without oi
Step2:The difference between vacuum free oil and fresh egg yolk is quite obvious. The fresh one is obviously bigger and oily. The vacuum size looks dry. If you buy vacuum, you'd better take it out and soak it overnight. The whole egg yolk should be soaked in the oil
Step3:This is the yellow mud salted duck egg bought by the market. I bought it and put it at home for half a month to peel it out
Step4:The yolk core in this picture is not salted thoroughly. You can click the soft instructions in it. Because all the salted ones should be hard and golden yellow
Step5:A layer of white film on the outside of the egg yolk must be peeled off. This is very fishy. I will use it directly if I peel it off. There is no spray of white wine and then bake it in the oven. It's not fishy at all. It's delicious. Two differences - the raw egg yolk is directly baked in a bag. The egg yolk is soft. The steamed egg yolk is a little Q. so I like it
Step6:The way to cook lard is to buy that kind of lard in the vegetable market. It's the fat under the pig's belly. Wash it and scald it with boiling water. Then cut it into small pieces and put it in the pot and boil it with some water. After the stew water is boiled dry, it starts to produce oil. Remember not to burn it easily in the fire. If it's boiled a little, it's scooped out with a spoon. The boiled oil is golden and turns into milky white after cold storage. The lard is also golden and then it's done
Step7:Put all the materials in the oil skin into the barrel of the bread machine to start the flour and flour program. Knead to the expansion stage. If there is no bread machine, knead it by hand. The amount of water in the oil skin cannot be reduced. It is easy to knead out the film. If you want to reduce the water, it is easy to break the skin and mix
Step8:The crumpled oil skin is divided into three parts, and the fresh-keeping film is used to pack it and put it on the refrigerator's waking face to relax for 30 minutes
Step9:Pastry - low flour is divided into three parts of pastry (the amount of lard can be kneaded into groups according to the actual addition. The other two parts are added with Monascus powder / purple potato powder and Matcha powder respectively. It is also covered with fresh-keeping film and refrigerated for about 30 minutes
Step10:Wait time to divide the bean paste into 24 parts. Knead an average of 25g round. Take a bean paste and press it into one / half yolks. Wrap them all for standby
Step11:Divide the purple pastry into 4 parts on average. The green one is also 4 parts. But the primary color one should be divided into 8 parts. Don't get it wron
Step12:
Step13:
Step14:
Step15:
Step16:
Step17:
Step18:
Step19:
Step20:
Step21:
Step22:
Cooking tips:1. The pastry moon cake is the best one to eat just out of the oven. The pastry will be damp for too long, so pay attention to sealing and preservation. If it's soft, it can be baked again for 15 minutes before it's cold. However, it should be eaten as soon as possible. 2. The process is a little tedious, but it can be successful if it's careful and rigorous. It's very important to wake up after every action. It must not be lazy. Also remember to cover the fresh-keeping film to wake up Face to avoid surface moisture evaporation. If the low temperature environment must sit warm water wake up the face. Otherwise the dough will not be hard enough ductility will fail. 3. Wang Zhihe's bean paste filling is good. But it's better if you stir fry the filling yourself. But it must be dry enough to meet the filling requirements. 4. You can go to the market to buy egg yolks or buy Vacuum ones directly. Remember to buy the salted and oily ones when you buy them. If they are still light and hard, they are not delicious. I made it clear at the beginning of the article how to choose the yolk. 5. I haven't dealt with the yolk and it's delicious
