Chinese Food
Crispy egg yolk with minced pine and sweet potato
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Classic and delicious egg yolk crisp. In the salty bean paste and egg yolk filling, add the cassava with q-ball and the meat floss with crispy flavor. The multiple delicacies are interwoven together, making the taste of the whole egg yolk crisp wonderful. People who have tasted it praise it!
Cooking ingredients
Cooking Steps
Step1:Prepare the materials used.
Step2:Take the fresh salted egg yolk, strip off the white clothes, drain it into the baking tray lined with oil paper, and spray a small amount of high concentration liquor. Preheat the oven 180. Bake the yolk for 58 minutes until there is a small amount of foam at the bottom. Take out the oil paper on the back cover and cool it.
Step3:Prepare the sweet potato material.
Step4:Mix the sweet potato materials except butter. Put the mash into the baking tray and cover with the plastic film.
Step5:Co726 pressure oven. The upper part of the heating pipe is filled with boiling water in a baking pan. Place the baking pan filled with mashed potatoes on the upper layer of the grid. Steam for 15 minutes.
Step6:Use the steaming time to make the filling of meat floss. Mix the meat floss and salad dressing well. Divide them into small groups of about 8g. Press them properly and cover them for standby.
Step7:After the potatoes are steamed, take them out and add butter while they are hot. When they are hot, knead them with tools or gloves until the butter is completely absorbed. The potatoes are in a smooth state.
Step8:After the potatoes are cooled, divide them into about 10g each. Cover them for standby.
Step9:Weigh about 25g of bean paste and egg yolk (half of the egg yolk can be used). Press the bean paste flat and put it into the egg yolk. Cover it with meat floss and sweet potato. Wrap it properly in a round shape. Cover it for standby.
Step10:Use the cooking machine to knead the oil skin material into a smooth and tough dough. Cover the plastic film and relax for about 30 minutes.
Step11:Mix the pastry evenly. Cover the film and relax for about 25 minutes.
Step12:Divide the oil crust into 22G each. Divide the pastry into 15g each. Knead and cover.
Step13:Flatten the pastry, wrap the pastry in the pastry, and use the tiger's mouth to gather the dough. Make all the dough.
Step14:Take a piece of wrapped dough and press it up. Roll it into a tongue shape, then roll it up and down. Finish the first roll.
Step15:The second rolling shall be conducted after all dough rolling is completed. The dough rolled twice doesn't need to be rolled too wide. All dough should be covered and relaxed for about 15 minutes.
Step16:Take a cake embryo. Press down the middle and then both ends to knead and flatten. Roll it up, down, left and right once. Wrap in a sweet potato, meat, pine and egg yolk filling. Close your mouth with a tiger.
Step17:All dough should be drained into the baking tray with oilcloth. Brush the yolk liquid twice on the dough surface. Put black sesame in the middle.
Step18:Couss electric oven co960m. Choose hot ai
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Cooking tips:1. The above materials can be used to make 48 yolk crisps. According to the formula, the weight of each crisp is about 80g. 2. Mashed potatoes should be kneaded with butter while they are hot after steaming. At first, you can use a harder tool to help knead them. When they are warm, they will not stick to your hands with silicone gloves. 3. Mix the meat floss and the salad dressing into a ball. It won't be too loose when wrapping. The amount of salad dressing can be added according to their own preferences. 4. If the salty egg yolk is large, only half of it can be used. Weigh 25g egg yolk and bean paste filling. 5. There is lard in the dough. It's easy to rub out the film. It's in a good stretching state. The rolling roll at the back will be better. The skin is not easy to break. 6. After each rolling, it can relax for 15 minutes before the next operation. In the process of operation, the material must be covered with a plastic film to prevent the dough from drying. In the subsequent rolling and wrapping, the skin will burst. 7. At the end of rolling out the inner filling of the dough bag
