Chinese Food
Crispy egg yolk
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Yolk pastry is a traditional pastry that is very popular with yolk pastry. Layers of pastry are matched with homemade red bean paste, which is not sweet and greasy. The bean paste is wrapped with salted egg yolk with pine sand and oil flowing. The charm of traditional snacks is so magical. An egg yolk cake conquers your taste buds. It makes people feel that Chinese pastry is so delicious in an instant - try it together with your favorite friends. Move quickly. This recipe consists of 8 crispy yolks.
Cooking ingredients
Cooking Steps
Step1:Soak 8 salted egg yolks in 100 ml corn oil for 84 hours and refrigerate them. Prepare the ingredients, including 100g of medium gluten flour, 10g of low gluten flour, 33g of lard, 20g of sugar and 38ml of purified water. Pastry low gluten flour 80g, lard 35g. Internal filling: 240g red bean paste, 8 salted egg yolks, 10ml white wine. Surface decoration - one yolk, a little black sesame.
Step2:Stuffing. Soak the egg yolk to get a round of white win
Step3:Put into the oven and bake at 180 ℃ for 6 minutes. Take out and cool for standby.
Step4:Add 100g flour with medium gluten, 10g flour with low gluten, 33g lard, 20g sugar and 38ml pure water. Pastry ingredients: low gluten flour 80g, lard 35g. Knead the dough into smooth dough. Put it into container and cover with plastic film to relax for 40 minutes.
Step5:The water, oil and pastry are divided into 8 equal parts.
Step6:The bean paste is divided into 30g and 50g with egg yolk
Step7:Round the bean paste with an egg yolk. Roll for later use.
Step8:Pastry, water crust, bean paste and egg yolk fillin
Step9:Take a dough of water and oil skin, flatten and roll it into skin, and put it into a dough of pastry. Squeeze the seal like a bun
Step10:Put the seals down together. Cover with plastic wrap and relax for 20 minutes.
Step11:Take a dough, flatten it and roll it into a tongue shape. Roll it up from top to bottom
Step12:Stack and cover with plastic wrap. Relax for 20 minutes.
Step13:Take a face roll, flatten it with the palm, roll it into a long tongue, and roll it up from top to bottom
Step14:Stack and cover with plastic wrap. Relax for 20 minutes.
Step15: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
Step16:Pay attention to the technique. Use hukou to close the steamed stuffed bun slowl
Step17:Put the seals down together. At this time, preheat the oven 200 degrees up and down.
Step18:Put the yolk crisps into the non stick baking tray. Leave enough gap between each. Avoid the yolk crisps expanding and sticking during baking. Brush a layer of yolk on the surface. After drying, brush another layer of yol
Step19:Sprinkle the black sesame seeds. Then put them into the preheated oven for baking.
Step20:Bake. 185 degrees up and down for 30 minutes.
Step21:Crispy yol
Step22:
Step23:
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.
