Chinese Food
Crispy egg yolk
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Grandpa likes to eat yolk crisps most. He used to bring some to him every time he went home. The old man was very happy. But since he knew that his two small yolk crisps cost five yuan, he never let us buy them again. He said that he would be angry if he bought them. The old man's thrifty heart ~ so he always thought that he must make an egg yolk crispy for his grandfather to eat. He would not say that I wasted money~-
Cooking ingredients
Cooking Steps
Step1:This time the bean paste is made by ourselves. The big kidney bean is cooked before. It's very sandy. I steamed it again.
Step2:Add honey and put it in the blender to break it.
Step3:Then put it into a large bowl. Press it into a mud shape with a spoon. Add honey to adjust the consistency.
Step4:Then make the tarps. Flour 100g, lard 40g, water 30g and sugar 10g are put together to form a smooth dough. Then cover with plastic film and refrigerate.
Step5:Pastry is a mixture of 100g flour and 50g lard. Use the method of first grasping and then pressing to form a ball. The hardness and softness are suitable for the water and oil skin. Then put the fresh-keeping film on it and refrigerate it.
Step6:Take out the tare and pastry and divide them into 12 parts.
Step7:Press the tare flat. Put a piece of pastry.
Step8:Wrap it up.
Step9:Roll flat.
Step10:Roll up.
Step11:Then roll it out vertically.
Step12:Roll up.
Step13:Put a salted egg yolk on the bean paste.
Step14:Wrap it up and rub it into a ball.
Step15:Wrap the stuffing in a leather bag with the mouth closed down. Then brush the layer of egg liquid and sprinkle with black sesame.
Step16:The preheated oven can be baked at 180 ℃ for 30min.
Step17:Finished product
Cooking tips:Because too many people are tired of explaining the same question. So let's talk about it here. 1. The refrigerated time is half an hour, but it's not so strict. I just put the tarpaulin in the refrigerator and then make the pastry. After the pastry is finished, I put the tarpaulin in the refrigerator and then make the stuffing. When the stuffing is finished, I take it out and start packing. 2. It's better to use lard. If you want to replace it with other oil, use animal oil. Butter is OK, but the skin will not be white enough, and it has a milk flavor. 3. The flour I use is ordinary flour. It should be medium gluten. There are skills in making delicious dishes.
