Chinese Food
Milk flavored egg yolk crispy (butter version)
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Egg yolk pastry is my favorite kind of Soviet pastry. Generally speaking, the Soviet pastry uses lard to make pastry. It's said that lard is the best way to make pastry. But I think it's better to use butter for sweet filling (butter includes animal butter and vegetable butter. Baking friends all know that animal butter is the best. Vegetable butter is cheap and contains trans fatty acid. It's useless to eat more). I usually buy visa Treasure animal butter. It's used for biscuits and puffs. Lard is still more suitable for making meat moon cake. It feels greasy to make egg yolk crispy.
Cooking ingredients
Cooking Steps
Step1:Prepare the material. The yolk has been knocked out.
Step2:Spray the salted egg yolk with white wine to remove the fishiness. Put it into the oven for 150 ℃ for 3 minutes. After taking it out, brush a layer of edible oil evenly. Bake for another 7 minutes. Set aside.
Step3:Put the tarnished material in the bread machine. And the flour program. Let it play its part.
Step4:Butter in the pastry melts in water.
Step5:Add low gluten flour.
Step6:Mix well with silica gel scraper. The crust should not be too hard. Otherwise, it will be easy to break.
Step7:Knead the reconstituted tarpaulin to form a film. It is not easy to break the pastry. Put the tarpaulin and the pastry in fresh-keeping bags respectively and relax for 30 minutes.
Step8:Take out the yolk of the egg. Break up the yolk liquid and set it up. If it is grass eggs, it will be easier to color.
Step9:Dousha is divided into 20g / piece. The egg yolk and Dousha are weighed about 30-35g. Wrap the egg yolk into Dousha for standby. (the picture is filled with egg yolk, bean paste and moon cake
Step10:Divide the tarpaulin into 25 parts (about 18G each). Divide the pastry into 25 parts (about 17g each). Cover it with the dried gauze that has been scalded in boiling water to prevent the skin from being dried by blowing (or covered with plastic wrap)
Step11:Wrap the shortening mouth with oil.
Step12:Use your hands to make an ellipse. Use the rolling face to make a duck tongue. Don't roll it too thin. Otherwise, it will break easily.
Step13:Then roll it up. Put it aside and cover it with cloth. Put it in order. Relax for 10 minutes. (I usually finish rolling 25 in order. It's almost 10 minutes, so I don't have to wait.
Step14:Remove the first roll in order.
Step15:Roll it into a duck tongue.
Step16:Roll it up and relax for another 10 minutes.
Step17:Then press the two ends of the dough toward the middle. Knead the dough into pieces. Cover the filling and tighten the mouth.
Step18:Put in the baking tray face down. Brush a layer of egg yolk liquid. Bake in 190 degree oven for 10 minutes.
Step19:After 10 minutes, take out and brush the yolk liquid again. Sprinkle the black sesame seeds. Bake in the oven for 20 minutes.
Step20:Bake and put it out of the oven until it is completely cool. Then seal the package.
Step21:The butter version also has a good effect of crisp. It's so crispy that it's dross. It's more fragrant than the traditional lard version. It's full of milk flavor.
Cooking tips:1. The salted duck egg yolk is treated the same as the egg yolk, bean paste and moon cake to remove the fishiness. Let's not talk about the details. 2. The larger the proportion of pastry, the better the effect of pastry. If you use salad oil, you can use 15g of oil crust and 20g of pastry. The proportion of ingredients should be adjusted by yourself. 3. I usually make egg yolk pastry 70g / piece. Leather and filling 1-1. Leather 35g. Filling 35g. There are skills in making delicious dishes.
