Chinese Food
Butter version of egg yolk
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The first time I ate yolk crisp, it was sent by my friend. At that time, I only ate the original yolk crisp. Although I didn't like sweets very much, I really remember its taste deeply. I like the yolk inside. It's not too salty, it's not too salty, it flows oil, it's accompanied by hand boiled bean paste. Filling. It's sweet and salty. Skin. It's crispy and dross. It's really memorable. Later, I saw a variety of colors of yolk crisp on the Internet. I was amazed by the circle of beautiful patterns. Egg yolk crispy. Let me completely into the baking circle. From then on, it was out of control Before, making yolk crispy was made of lard, especially special crispy. This time I tried to make it with butter. The pattern is as beautiful as it is. Although it's not as crisp as lard. It's really suitable for people who don't like the taste of lard. This quantity can make 32 yolk crisps. If the quantity is less than half, if it is original, there is no need to add pigment powder. The quantity and proportion do not need to be adjusted.
Cooking ingredients
Cooking Steps
Step1:Add 225 g of medium flour, 90 g of butter, 60 g of water and 30 g of sugar powder to the bread machine for 30 minutes. (butter needs to be softened before
Step2:50 grams of low gluten flour, 28 grams of butter, 3 grams of purple potato flour. Knead to make a smooth dough. (the low gluten flour in the pastry is 200g in total. It is divided into four parts. The butter in the pastry is also divided into four parts. Each part is 28g. Add different Matcha powder, bamboo charcoal powder, Monascus powder and purple potato powder respectively.) If you only make the original dough, you don't need this step. Just mix the low gluten flour and butter in the pastry. Cover the dough with plastic wrap at all time
Step3:Divide the pastry of each color into four parts. There are 16 pastry in total.
Step4:The oil skin is equally divided into 16 parts. Put the plastic film on the back cover.
Step5:20 grams of bean paste. Wrap in salted egg yolk. I bought it raw. Spray some wine and bake it in the oven at 150 ℃ for 3 minutes. Make 32.
Step6:Take an oilskin and wrap it with a pastry.
Step7:Wrap them all. Close them tightly and put them down to prevent crispness. Cover with plastic wrap.
Step8:Take a wrapped oil skin and roll it into a long tongue.
Step9:Slowly roll it up from the bottom. Make all the other oil skins well. Cover with plastic wrap.
Step10:It's all in good shape. Remember to cover the plastic wrap all the time.
Step11:Take the first rolled oil skin, press it flat, roll it long, and try not to expose it. Then finish the second and the third.
Step12:As shown in the figur
Step13:Take an oilskin and cut it in half with a sharp knife. You can see the beautiful lines.
Step14:The one with the beautiful lines is facing down. Press it with the palm of your hand. Use the rolling pin to roll it into a circle.
Step15:As shown in the figur
Step16:The lines look good, face down. Put in bean paste and egg yolk fillin
Step17:Tighten your mouth. Don't let out bean paste at the bottom. Otherwise, it will burst out easily when baking.
Step18:All done. Preheat the oven at 170 ℃. Bake the middle layer for 25 minutes.
Step19:Beautiful lines can be seen in finished product
Step20:Finished produc
Step21:Finished produc
Step22:Matcha flavo
Step23:Bamboo charcoal flavo
Step24:Red koji flavo
Step25:Purple sweet potato flavo
Cooking tips:1 butter version does not need to wake up, but it should always be covered with plastic film to avoid dry skin. 2. Roll out the skin and try not to break the skin. 3. The oven temperature is different. It can be adjusted according to the individual oven condition. 4 the yolk should be roasted a few minutes in advance 150 ℃. 3 minutes. Spray wine to get rid of fishiness. The hand-made bean paste cooked by myself is delicious. There are skills in making delicious dishes.
