Chinese Food
Crispy green bean with egg yolk
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Yolk crispy, the traditional Chinese crispy point, is also the most classic representative of the Chinese crispy point. Layers of crispy, bean paste soft, salted egg yolk mellow. Every mouthful is full of delicious.
Cooking ingredients
Cooking Steps
Step1:Soak the peeled mung bean in water for one night. Put it in a pressure cooker. Add water to make it level with mung bea
Step2:Boile
Step3:Add half the corn oil of dried beans. 2 / 3 of sugar. 1 / 10 of condensed milk. Stir fry in the pan until it is lumpy. Do not stick to the pan. Cool for standb
Step4:Salted egg yolk soaked in oil for 23 days in advanc
Step5:Put it in the baking tray and spray some high white spiri
Step6:Put in the middle layer of the oven. Heat up and down for 150 ℃ for 5 minutes. Cool for standb
Step7:Put the tare material into the bread machine. Knead until it leaves the film. Leave for half an hour
Step8:Mix the pastry material, knead it into a ball and refrigerate it for half an hou
Step9:Divide the water, oil and pastry into 8 parts. Roun
Step10:Wrap the pastry in the tarpaulin, roll it round, cover with plastic wrap and leave for 15 minute
Step11:Roll out one by one into a rectangl
Step12:Roll up horizontally. Cover with plastic wrap and let stand for 15 minute
Step13:Roll out one by one into flat strip
Step14:Divided into two parts equally with scrape
Step15:Vertical fold 1 /
Step16:Close. Cover and let stand for 15 minute
Step17:Divide mungbean sand into 16 parts on average. Roun
Step18:Wrap in salted egg yolks one by on
Step19:Roun
Step20:Roll the dough ope
Step21:Stuffed with bean paste and egg yolk. Roun
Step22:Put in the baking tra
Step23:Spread egg yolk on the surface. Sprinkle black sesame seed
Step24:Put it in the middle and lower layers of the oven and heat up and down for 170 ° 30 minute
Step25:After the surface is evenly colored, it can be discharge
Step26:Finished product drawin
Step27:Finished product drawin
Step28:Finished product drawin
Cooking tips:1. Adjust the oil and sugar of the bean paste according to the taste of each person. The oil should not be too little. It should be dry. 2. When the temperature is high, the pastry must be kept in cold storage. 3. The standing time of each process should be enough. It is not easy to mix. 4. Adjust the amount of water and oil added according to the water absorption of the flour. 5. Adjust the baking temperature according to the properties of each person's oven. 6. This recipe can be used for 16 delicious dishes.
