Chinese Food
Crispy egg yolk (butter + corn oil version)
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It's easy to use sister s's Pastry recipe. The finished product is very crisp. If you don't want to use lard and all butter, you can try it. Now you can refer to this recipe for making pastry. Today, there are 16 yolk crisps. The weight of filling - bean paste + half egg yolk is about 25g.
Cooking ingredients
Cooking Steps
Step1:Put the tare material into the bread machine and knead until the film is out. Put the pastry material into the basin and mix evenly until there is no dry powder.
Step2:Wrap the dough and pastry with plastic wrap and let it warm in the room for 30 minutes.
Step3:It's time to wake up with egg yolk filling. Wrap half of the egg yolk with bean paste for standby.
Step4:Then divide the tare and pastry into 16 portions on average.
Step5:Cover the pastry with the water and oil skin. Close and knead it.
Step6:Flatten it slightly and roll it into a tongue shape. Roll it up and down. Cover with plastic wrap and wake up for 30 minutes.
Step7:Roll it out again. Roll it up and down. Cover with plastic wrap and wake up again for 30 minutes.
Step8:Take a roll and fold it in half. Flatten it and press it on your hand to form a small bowl.
Step9:Put the packed bean paste and egg yolk filling in the middle. Use the tiger's mouth to slowly turn the mouth. Put it in the baking pan after rolling.
Step10:Brush egg yolk on the surface. Sprinkle sesame seeds.
Step11:Bake in a pre heated oven at 180 ° C for 35 minutes.
Step12:Remove after baking.
Step13:Put it on the net to cool.
Step14:Finished drawings.
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Cooking tips:1. I'm directly wrapped with raw yolk, so the baking time should be lengthened accordingly. 2. If you want to wrap the whole egg yolk, you should pack less bean paste. This quantity can be put in a 50g moon cake box. There are skills in making delicious dishes.
