Doucha egg yolk puff of halal school

oil skin material:8 medium powder:225g water (adjust as needed):90g butter:75g sugar powder:45g pastry material:8 low powder:180g butter:90g Matcha powder:10g salted yolk:24 bean paste filling (25g / piece):600g https://cp1.douguo.com/upload/caiku/e/4/5/yuan_e44a9657dc32435abcf70203d40a3275.jpg

Doucha egg yolk puff of halal school

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Doucha egg yolk puff of halal school

The mayonnaise made before has received unanimous praise from friends around you ~ [previously sent recipes ~ click on the head portrait to look down to find it ~] this time, I'll have a Matcha flavor ~ the second time I open the pastry... Heart is really a little uneasy ha ~ no lard still open crisp can be human ~ finished product crisp get don't want ~ because this bag when the technique is not the same.. So it's a good thing that the finished product is still quite satisfactory, because it's a little defective.. Next time, we will continue to make progress. Please let me know and indicate the source. Thank you~-

Cooking Steps

  1. Step1:Make the oil skin first - mix the materials except water evenly. Add water in several times. [the amount of water here is not fixed] the hardness of the dough is like a soft earlobe. Otherwise, during the rolling process, the dough will break. After the dough is kneaded, it must be covered with a plastic film. After the dough is relaxed for half an hour, it can be used to make the pastry. The amount of butter can also be adjusted according to personal conditions. In this case, it's better to have the same hardness as the oilskin. It can't be too hard. Otherwise, it will break the skin and wrap it with a plastic wrap for standb

  2. Step2:Divide the pastry and pastry into 12 parts respectively. Cover with plastic wrap for future use. Otherwise, it will dry

  3. Step3:The following can deal with the yolk. Soak the yolk overnight in corn oil or spray wine before baking. Preheat the oven at 170 ℃ and bake for five minutes. It is subject to no cracking and no oil emission. [each oven has different temperature. It's recommended to prepare an oven thermometer] I didn't deal with it this time. I baked it directly. The smell is very weak.. Maybe it's not the same brand as the egg yol

  4. Step4:When the yolk has cooled down, prepare 25g / red bean paste. Wrap the yolk in it. Roll it round and set aside.

  5. Step5:After pressing the oil skin into the state of thin middle and thick all around, hold in a pastry, slowly push it up with tiger mouth until it is wrapped, tightly seal it, and then seal it down, and then do the rest 23 pieces well.. To avoid dryness

  6. Step6:Vertical long thi

  7. Step7:Roll it up from the bottom [it is better to roll it into thin corners ~

  8. Step8:I don't have any more slack.. That is to do 24 in turn and then pick up the dough in turn to take the next step.. If you are still afraid of breaking the skin, you can relax every step for 15 minutes, and then turn it on verticall

  9. Step9:Take a sharp knife. Put the rolled face in tw

  10. Step10:Flatten from the top to the bottom. The one with clear lines will be used as the outer skin of the yolk puff. The one with unclear lines will be wrapped in (the side contacting the stuffing) and then wrapped in the stuffing made before. Slowly wrap it with the tiger mouth and knead it until it is sealed and placed downward. When I do it, I use the oil on the baking pan to preheat it 180 degree

  11. Step11:

  12. Step12:

Cooking tips:1. The oil crust and pastry must not be too hard... Otherwise, it will certainly break the skin. 2. The oven temperature time in the square is only for reference. Each oven has different temperature. It is recommended to prepare an oven thermometer. The time should also be adjusted according to the actual size of the food. 3. Those who don't like Matcha can move to my previous recipe of yolk crisp ~ it's also halal version ~ but the picture is a little bit scum ~ 4. The cut face must face outwards with obvious pattern ~ otherwise, it's not layered ~ 5. Don't brush the egg liquid ~ 6. Cover it with fresh-keeping film every step ~ ~ ~.... This is very important. ~7. After the egg yolk crisp is cooled completely, it can be sealed and refrigerated in the refrigerator ~ but it is not recommended to let it go for more than a week ~ one person should not eat more than two per day ~ there are skills in making delicious dishes.

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How to cook Doucha egg yolk puff of halal school

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Doucha egg yolk puff of halal school recipes

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