Chinese Food
Crispy egg yolk
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When it comes to Chinese dim sum, egg yolk crispy is the pillar of the stage. The bright yolk is wrapped by the smooth bean paste, which is covered with layers of crispy skin. It's so delicious that you can't stop eating it. This mid autumn festival. In addition to the taoshanpi moon cake we shared before, we can also make a small, exquisite, fragrant and attractive yolk crisp at home. The festival atmosphere must be more rich. The key is that the material quality can be controlled by itself. It's so healthy. The traditional Chinese pastry usually uses lard. I use butter. Lard has better extensibility and crisp effect. But with butter, it will have extra milk flavor. And it will not be smoked away by the taste of lard when it is used. In addition, in order to match with bean paste filling, I chose salted egg yolk to desalinate the sweet and greasy red beans. This super classic egg yolk crispy. It's really not so delicious. It's a 50 yuan voucher for the top three students who upload recipes every week to learn how to cook.
Cooking ingredients
Cooking Steps
Step1:Separate the yolk from the egg white. I use fresh salted eggs. Many people will choose the vacuum type of bag by bag salted egg yolk. But it may not be fresh enough. In addition, whether you buy salted egg yolk or fresh salted egg, you must buy the regular factory.
Step2:Add some corn oil or other vegetable oil and soak for about 1 hour.
Step3:Put oiled paper on the baking tray. Separate the yolks of duck eggs. There is rice wine at home. You can spray some rice wine. Soak oil and spray rice wine to bake. The main purpose is to remove the smell of egg. Just a little bit. Don't be too much. If the smell of egg yolk is not strong and acceptable, don't add it.
Step4:Place in an oven preheated to 180 degrees. Bake for about 5 minutes.
Step5:Take it out and let it cool.
Step6:Prepare 9 bean paste fillings. 25g each. Red bean paste can be bought out of the box or made by yourself. Stir fry the red beans in the pressure cooker with a blender. Pour in the non stick frying pan, add oil and sugar for several times and fry until the water is dry. In addition to bean paste, you can also change it into lotus seed paste, purple potato and other fillings you like.
Step7:Knead the bean paste into a small ball. Press it flat and wrap it in duck egg yolk.
Step8:It's filled with bean paste and egg yolk.
Step9:Wrap the remaining bean paste and egg yolk in turn. Set aside.
Step10:Next, pour 105g of medium gluten flour, 37G of salt-free butter and 38g of clear water into the chef's machine or bread machine to knead the dough.
Step11:Knead until the film can be pulled out. The butter needs to be softened at room temperature in advance. The dough needs to be kneaded to produce a film. If there is no chef or bread maker, it needs to be kneaded with some effort. If the film does not come out of the oil skin, it will affect the degree of soft crust stratification. The yolk crisp made will be slightly hard.
Step12:Divide the dough into 9 parts on average and make them into balls.
Step13:Cover with plastic wrap and let loose. About 20 minutes. In the process of making, always remember to cover the dough with plastic wrap after finishing. Don't let the dough dry. It's better to cover the plastic wrap with a wet towel to keep the dough moist as much as possible.
Step14:Next, put 83g of low gluten flour and 45g of salt free butter into the mixing bowl.
Step15:Just knead it into dough. The pastry only needs to be kneaded into a smooth dough. It doesn't need to be over kneaded.
Step16:Divide the dough into 9 parts equall
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Cooking tips:There are skills in making delicious dishes.
