Roasting method of Hydrangea meat pine egg yolk crispy with fresh duck egg yolk recipe-Chinese Food-best chinese food recipes-cooking food

Roasting method of Hydrangea meat pine egg yolk crispy with fresh duck egg yolk

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I've been fascinated by Western pastries, all kinds of cream cakes, cake rolls, cheese cakes and Chinese pastries. I'm ashamed to say that Chinese pasta is only broad and profound. In this metropolis, people start to be infatuated with innovation of all kinds of desserts. In fact, the old style is more memorable and reminds us of a period of old memories. Today, we are going to make a nostalgic Chinese pastry Hydrangea with bean paste and egg yolk crispy. In the old salty taste, we added a single meat floss to form a sweet and salty taste

Cooking ingredients

oily water skin -:8

low gluten flour:100g

meat floss:moderate amount

duck yolk:4

Dousha:moderate amount

brush cake skin -:8

yolk:1

baked salted egg material -:8

high liquor:moderate amount

cooking oil:moderate amount

Cooking Steps

Step1:Salted duck egg only take yolk and soak in white wine for 30 minutes (remove fishy smell

Step2:Lay tin paper on the baking tray. Take out the soaked salted eggs and drain them. There should be a gap between them. Brush them with cooking oil (peanut oil can be brushed. My family only has mustard oil

Step3:Bake in the oven at 180 degrees for 8-10 minutes (be careful not to burst and affect the taste. Try to look at the salted egg by the side of the oven as much as possible

Step4:Now let's make the water and oil skin. Put all the materials in the water and oil skin into the basin and mix them. It's better to sift them before mixing the low powder

Step5:Mix into a smooth, powder free dough and relax for 15 minute

Step6:Divide the water and oil skin into 6 equal part

Step7:Now we make the pastry. Mix all the pastry materials into a smooth dough without powder (please ignore the bamboo charcoal powder in the picture. Forget to take photos and continue to make the bamboo charcoal yolk pastry picture before

Step8:Water, oil, pastry and bean paste filling are divided into 25g small dosage forms for standb

Step9:Use a rolling pin to roll the pastry into a dumpling skin shape. Wrap the pastry around the pastry. Use the tiger mouth position of your hand to assist in closing (also ignore the black bamboo charcoal pastry

Step10:Finally close the mouth and tighten the sealing positio

Step11:Press the seal down and flatten it. Use a rolling pin to roll it into a 2-3mm thick ox tongue. Be careful not to roll the tarp out

Step12:Roll up from the bottom and relax for 15 minute

Step13:Cut with a sharp knife in the middle. The cut is facing u

Step14:Flatten the dough face dow

Step15:The pattern is facing down. The dough wraps the egg yolk of red bean paste, meat and pine. The mouth is closed tightly. The seal is facing down

Step16:Yellow dough with egg yolk. Other colors don't need to be brushed. If you don't like it, you don't need to brush it

Step17:Sprinkle with cooked white sesame seeds. Put them into the middle layer of the oven and bake at 180 degrees for 40 minutes. (for example, the surface of the yolk crisp is dark and can be covered with tin paper