Chinese Food
Four color spiral crispy egg yolk
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In the Mid Autumn Festival of the previous year, I made a spiral yolk crisp. At that time, I just touched the baking. After carefully rubbing for four hours, I made four kinds of yolk crisp in four colors, including Matcha, cocoa, purple potato and primary color. I saw the finished product after it was baked. I was very happy. At least the first time, I made it successfully. Now I look back at the finished picture I took at that time. I really feel that I have made progress. Now the egg yolk crisp looks like a mold. May we not forget our first thoughts and continue on the road of baking.
Cooking ingredients
Cooking Steps
Step1:First deal with the yolk. Remove the fishy smell. Dip or spray the yolk with white wine. Put it in the middle layer of the preheated oven. Heat up and down 170 degrees. About 5 minutes.
Step2:Divide the bean paste into 8 equal parts. Each part is 25g. Wrap a portion of bean paste into a salted egg yolk. Close your mouth.
Step3:Wrap them in turn and knead them. Put them aside for future use.
Step4:Put the oil skin material into the barrel of the bread machine. Follow the order of water, sugar powder, lard and flour with medium gluten. Start the bread machine and noodle function. The time is set to 30 minutes.
Step5:You can pull out the film after kneading for 30 minutes. The dough is soft, elastic and tough.
Step6:Wrap the dough with plastic wrap and let it stand for 30 minutes at room temperature.
Step7:Then make the pastry. Put the corresponding fruit and vegetable flour, low gluten flour and lard in a bowl.
Step8:Knead the dough by hand. If you think the dough is dry, you can add some lard properly. The dough must be soft. Please adjust the degree of dryness and wetness according to the actual situation.
Step9:After the oil skin is cured, it is divided into 4 parts on average and covered with fresh-keeping film.
Step10:Take a portion of the pastry, press it flat with your hand, and put on a portion of the pastry.
Step11:Use tiger's mouth to slowly push the oil skin up and wrap it.
Step12:Until it's all wrapped up, just squeeze it tightly.
Step13:The rest should also be packed one by one. Put it with the mouth closed down. Cover with plastic wrap to avoid dry skin.
Step14:Take a wrapped pastry and roll it with a rolling pin from the middle up to the bottom. Don't roll it over and over again. Just make it into a tongue. (if the humidity of the pastry is enough, it's easy to roll it out and there will be no white head. If there is white head, you can also choose to cut off the part of the white head.
Step15:Roll it up and down.
Step16:Cover with plastic wrap and let stand for 15-20 minutes.
Step17:Take a portion of the pastry and press it flat with your hand. Use a rolling pin to roll it out again from the middle to both ends.
Step18:Roll it up and down.
Step19:Cover with plastic wrap and let stand for 15-20 minutes.
Step20:When the dough is still, use a knife to cut it from the middle. It is divided into two parts.
Step21:Take a cut roll, flatten it with the palm of your hand, and then roll it out with a rolling pin. The middle thickness is thin around. Try not to roll out the middle part of the circle.
Step22:Turn the rolled face over. The textured face down. Put a filling on it.
Step23:Still use the tiger's mouth slowl
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Cooking tips:1. The whole process should be covered with fresh-keeping film, so as not to dry the skin. 2. Fillings can also be changed into other fillings. They can be adjusted according to their own preferences. Lotus paste fillings, kidney bean paste, mung bean paste, etc. 3. Lard can be replaced by butter. But butter may not be as effective as lard. 4. This recipe is eight. You can double it. 5. The baking temperature and time shall be adjusted according to the oven conditions. There are skills in making delicious dishes.
