Buttered bean curd with egg yolk (super detailed) recipe-Chinese Food-best chinese food recipes-cooking food

Step2:Soften the butter in the water and oil skin, pour in all the materials of the water and oil skin, knead out the smooth dough, cover with the preservative film and leave for half an hour.

Step3:Soften the butter, add the low flour, and stir it into dough. The dough can be made without wet powder. Do not knead it. It will get cramped. Cover with plastic film and let it stand for half an hour. (because each kind of butter is different. If you think the dough is dry, add butter properly.

Step4:Divide the bean paste into 16 equal parts. 25g each. It's just right for me. It won't be too sweet.

Step5:Put the roasted yolk in the bean paste.

Step6:After all of them are wrapped, cover with plastic wrap for future use.

Step7:Take out the water and oil skin after standing, and divide it into 16 equal parts. (approximately 18 − 19 g each

Step8:Divide the remaining pastry into 16 equal parts. (about 1011g each

Step9:Cover the pastry with the separated water and oil skin small dosage. Close it down. Close it tightly. Otherwise, the pastry will leak when rolling.

Step10:Cover with plastic wrap and leave for 10 minutes.

Step11:After 10 minutes, take out one. Roll it up and down as shown in the picture.

Step12:What it looks like when it's rolled up.

Step13:When all are rolled, cover with plastic wrap and let stand for 10 minutes.

Step14:After 10 minutes, use the rolling pin to roll for the second time, as shown in the figur

Step15:It's going to be very long this time. Roll it up again.

Step16:When rolled up, it will become short and thick. After all rolls are rolled, cover with plastic wrap and let stand for 10 minutes.

Step17:It's time. It's time to start packing. Flatten it by hand from the side.

Step18:Use the rolling pin to roll out the proper size. Don't be too big. The bottom will be very thick when the mouth is too big.

Step19:Wrap the bean paste and egg yolk stuffing prepared in advance. Close down. Remind again. Close tightly. Otherwise, it will burst when baking.

Step20:After wrapping, you can see the beautiful lines.

Step21:Put in the baking tray, brush a layer of yolk liquid, sprinkle with sesame (the yolk liquid is best to brush all, except the bottom. It's best to see if it's baked in this way. The native yolk liquid is best because it's more beautiful if it's baked in a yellow color). Preheat the oven 180 degree

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Cooking tips:Every step should be covered with plastic film at all times to avoid water loss. The wake-up time of each step must be sufficient. Otherwise, the elongation is too poor. The butter is easy to solidify in winter. It can be replaced by vegetable oil. It only needs 60 grams of vegetable oil for pastry. If you think the color is too deep during the baking process, you can cover it with tin paper to block the coloring. It's easy to solidify butter in winter. It's better to change it into liquid oil next time. I'll upload the recipe of Matcha egg yolk crisp. I have skills to look forward to making delicious dishes.