Chinese Food
Macarone thousand layer egg yolk crispy Chinese pastry
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If you're tired of traditional yolk puffs, try rainbow. Here are 24 recipes
Cooking ingredients
Cooking Steps
Step1:Duck egg with cooking wine for 20 minute
Step2:Oven 175 degrees 810 minute
Step3:Oil and sand are good for us
Step4:Oil skin material mixed and kneaded out of the fil
Step5:Cover with plastic wrap for half an hou
Step6:Pastry materials mixed into a bal
Step7:The dough is evenly divided into several equal 45 portions, which can be separately added with the edible pigment, evenly knead the amount of pigment, and adjust the amount to make the color you like
Step8:Can be made in 4 color
Step9:You can also make 5-color, 6-color and 7-color pastry, mix them and seal them for half an hour
Step10:In half an hour, divide the oil skin into 12 parts and cover with plastic fil
Step11:Half an hour later, each color of the pastry is divided into 12 parts of the plastic wrap
Step12:You can put it on the tarpaulin in this way
Step13:It can also be arranged in a row on the water and oil ski
Step14:Then wrap up the water and oil skin, wrap the pastry tightly, do not leave any space. After wrapping, put it in order and cover it with plastic wrap
Step15:Start with the first wrapped doug
Step16:Then roll it up and cover it with plastic wrap, and roll all 12 of them out in order for 1520 minutes
Step17:Then take a dough and roll it ou
Step18:Roll up and cover with plastic wra
Step19:Put all the roll cover plastic film into the refrigerator and refrigerate for 30 minute
Step20:Make stuffing at intervals, divide 600g chestnut stuffing into 24 part
Step21:Take a chestnut stuffing and wrap it in an egg yol
Step22:Cover the ball with plastic wrap to avoid dryin
Step23:Half an hour later, take out the roll and cut it in half from the middle with a sharp knife. Now we have 24
Step24:Press the side of the incision and roll it into a circl
Step25:This is a picture of the side of a good section and the side of a good section and it's like this. Don't wrap it upside down. This side is to be outside, so buckle it on the palm of your hand and we use the side that doesn't look good to be inside.
Step26:The beautiful side is next to my hand. The ugly side is filled with an egg yolk and chestnut stuffing
Step27:When packing, don't pull the texture of the skin. The skin will be twisted. Roll it out a little bit and it will look good. The center needs to preheat the oven 175 degrees at the top of the bag
Step28:After all of them are wrapped, put them in the middle layer of the oven and bake them at 175 ℃ for 20 minutes, then cover them with tin foil and bake them for another 1015 minutes. You need to adjust the color yolk puff slightly according to the tempers of each oven. You need to keep an eye on the high requirements of the temperatur
Step29:
Cooking tips:There are skills in making delicious dishes.
