Chinese Food
Crispy egg yolk
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Traditional dim sum - Crispy egg yolk. Layer upon layer of pastry. It is wrapped with homemade red bean paste, which is not too sweet and greasy. Inside, it is matched with salted egg yolk. The pastry has a loose entrance, rich egg yolk and mellow bean paste. Three egg yolk pastries are eaten at a time. If you like this snack, try it. This recipe consists of 16 crispy yolks.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients, such as 180g flour, 65g lard, 20g sugar and 76ml purified water. Pastry low gluten flour 140g, lard 70g. Stuffing - Red Bean Paste 400g, salted egg yolk 16. Surface decoration - one yolk, a little black sesame.
Step2:The stuffing and yolk are peeled. The bean paste is divided into 25g of a small dosage. Round and wrap one yolk. Round and set up.
Step3:Add 180g of flour, 65g of lard, 20g of sugar and 76ml of purified water as the raw materials. Pastry ingredients: 140g low gluten flour and 70g lard. Knead the dough into smooth dough. Put it into container and cover with plastic film to relax for 40 minutes.
Step4:The tare and pastry are evenly divided into 16 equal parts.
Step5:Take a dough of water and oil skin, flatten and roll it into skin, put it into a dough of pastry, and squeeze the seal like a bun.
Step6:Put the seals down together. Cover with plastic wrap and relax for 20 minutes.
Step7:Take a dough, flatten it and roll it into a tongue shape. Roll it up from top to bottom
Step8:Stack and cover with plastic wrap. Relax for 20 minutes.
Step9:Take a face roll, flatten it with the palm, roll it into a long tongue, and roll it up from top to bottom
Step10:Stack and cover with plastic wrap. Relax for 20 minutes.
Step11:Take a dough roll, press it in the middle, knead it at both ends, roll it flat and roll it to the dough, put the bean paste and yolk filling into it, and squeeze the seal like a bun
Step12:Put the seals down together. At this time, preheat the oven 200 degrees up and down.
Step13:Put the egg yolk crisp embryo into the non stick baking plate. Leave enough gap between each. Avoid the egg yolk crisp expansion and adhesion during baking.
Step14:Brush a layer of yolk liquid on the surface. When it is dry, brush another layer of yolk liquid. Sprinkle black sesame seeds on it. Then it can be sent to the preheated oven for baking.
Step15:Bake at 180 degrees for 30 minutes.
Step16:Crispy yolk is ready to bak
Step17:Crispy egg yolks.
Cooking tips:1. High gluten flour or medium gluten flour can be used as the ingredients in the water and oil skin. The dough should be soft and moderate. The earlobe should be the same soft. The adsorption capacity of flour is slightly different. The amount of liquid can be adjusted according to the soft hardness of dough when making the water and oil skin. It is enough to reach a satisfactory state. 2. The red bean paste in the filling can be replaced according to the existing ingredients, such as date mud, lotus paste, red wine cranberry, chocolate, purple potato, white bean paste, mung bean paste... All kinds of fillings. 3. Roll the dough roll. Roll the water and oil skin roll for the second time. Flatten the dough roll. Roll the rolling pin from the middle of the dough roll to the top. Roll the rolling pin from the middle to the bottom. Roll it up from the top to the bottom. 4. The egg yolk crisps can be stored for 7 days at room temperature or refrigerated for 15 days. The best taste is baking for 3 minutes before eating. There are skills in making delicious dishes.
