Chinese Food
Egg yolk crispy with snow Meiniang
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Xuemeiniang and yolk crisp are actually two kinds of net red desserts. The elites are so good at playing. When they combine the two kinds of desserts together, they will be delicious. The taste of xuemeiniang q-shell with the classic yolk crisp is not against the taste at all. Moreover, it's delicious to explode. How happy it is to have two kinds of delicious food at one time. The production process is a little complicated. But the moment I eat it, I think it's worth the time
Cooking ingredients
Cooking Steps
Step1:Brush the egg yolk with white wine and put it in the oven for 180 degrees. Bake for 3 minutes and then take it out for us
Step2:First, make stuffing. Then make xuemeiniang. Pour 120g glutinous rice flour, 36g starch and 40g sugar powder into the container
Step3:Pour in 140g of water, 30g of corn oil and stir well. No granules are allowed.
Step4:Sift the batter. It's more delicat
Step5:Put the sifted batter into the steamer. Boil the water. Turn the medium and small heat to steam slowly for about 25 minutes.
Step6:Steamed snow beauty take it out. Let it coo
Step7:Xuemeiniang is so cool that she can't burn her hands. Then she is divided into a small group of about 15g. The Dousha is also divided into about 15 groups. The filling materials are ready. Egg yolk, Dousha and xuemeiniang.
Step8:Take a ball of red bean sand and roll it open to cover the yol
Step9:Then take a piece of xuemeiniang and roll it out and wrap it in the egg yol
Step10:In this way, xuemeiniang's bean paste and egg yolk filling will be read
Step11:Then make the oil skin and pastry. First mix all the materials of the oil skin and knead them into a ball
Step12:Materials for mixed pastry. Synthetic doug
Step13:This is pastry and pastry
Step14:Divided into 20 equal part
Step15:Take a piece of oilskin, roll it out, and then put the pastry in the middle of the oilskin to wrap it up
Step16:Cover all wrapped dough with plastic wrap and relax for 15 minute
Step17:Take a dough and roll it into a long oval shape. Then roll it up from the bottom
Step18:All rolled up like this. Cover with plastic wrap and relax for 15 minutes
Step19:Roll the loose surface out. Press it flat with your hand. Then roll it out again with a rolling pin. Then roll it up and down again
Step20:This is the second time you roll it. Cover with plastic wrap and relax for 15 minutes
Step21:The stuffing and the skin are read
Step22:Take out the loose roll. Press it in the middle with your thumb and clamp the two ends of the roll together
Step23:Then roll it into a round ski
Step24:Then put the bean paste and egg yolk stuffing of xuemeiniang into it. Use the tiger's mouth to slowly pull it in. Squeeze it tightly
Step25:Pack al
Step26:Brush the surface with egg yolk. Sprinkle with black sesam
Step27:Put it into the preheated oven and heat it up and down for 165 degrees. Middle layer. Bake for about 30 minutes
Cooking tips:1. Xuemeiniang is very handy. She can wear disposable gloves for operation. 2. The baking temperature should be adjusted according to her own oven. A slight yellow around the surface means that she is ripe. 3. Every time when she rolls the dough, she needs to let it relax and then operate and cook delicious dishes.
