Chinese Food
Three color crispy egg yolk (butter version)
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Yolk crisp ~ it's almost every year's moon cake rose. It's a must-have food. The weather is still so hot. The temperature in the kitchen is not low. I can't resist the temptation of food. I can't help making yolk crisp. The finished product is pretty good.
Cooking ingredients
Cooking Steps
Step1:1. Soak duck yolk in edible oil two days in advance. The yolk will dry slightly after vacuum packaging and freezing.
Step2:2. Prepare the stuffing of date paste. It can be made by yourself or sold on the market. About 360g is enough.
Step3:3. Put the egg yolk on the paper towel. Remove the excess grease.
Step4:4. Roll the pickled salted egg yolk in the white wine to remove the fishiness. Bake for 5 minutes at 160 ℃ in the oven.
Step5:5. Make two kinds of dough: the water and the oil pastry respectively. The water and the oil pastry should be rubbed out of the mask.
Step6:6. Evenly divide the pastry into three parts. One part is added with the right amount of Monascus powder, one part is added with the right amount of Matcha powder, and the other part is the original flavor.
Step7:7. There are also three parts of water and oil skin. One part is divided into four parts on average. The other two parts are divided into two parts on average. In this way, four big dough and four small dough are obtained
Step8:8. The original pastry is divided into four parts. The Matcha and Monascus are divided into two parts respectively.
Step9:9. Wrap the corresponding size of pastry into the inside of the oil skin and let it relax for 10 minutes. Take one and press it with your hand.
Step10:10. Use a rolling pin to roll it into an oval shape.
Step11:11. Roll up from top to bottom, relax for ten minutes, and then flatten by hand.
Step12:12. Rolling pin rolling length.
Step13:13. Roll up. After all the pastry is made, relax for ten minutes. Cover the whole process with a fresh-keeping film to prevent water loss.
Step14:14. Make stuffing core. 40 grams of stuffing for an egg yolk and jujube paste.
Step15:15. Wrap the duck egg yolk with date paste stuffing. Make it all right.
Step16:16. Take a dough. Press a mark with your finger in the middle. Both sides are close to the middle.
Step17:17. Roll the dough into a circle with a rolling pin. The middle is slightly thick.
Step18:18. Wrap the dough into a filling and close it down. The original yolk crisp is finished.
Step19:19. Take Monascus as an example. Cut the rolled dough from the middle, with the section facing up.
Step20:20. Roll with a rolling pin. The middle part is slightly thick.
Step21:21. Cut out. Wrap in the filling and close down.
Step22:22. After making the yolk crisps of three flavors in turn, put them into the non stick baking tray.
Step23:23. Now you can preheat the couss oven. Set the oven to 175 degree
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Cooking tips:There are skills in making delicious dishes.
