In the blink of an eye, it’s time for the Mid-Autumn Festival. I was dizzy when more than 200 mooncakes last year were really made. Therefore, I have been entangled early, whether to make moon cakes, whether to make moon cakes, or not. . . . . . Ok, I decided, don't do it. But, there is always a need to eat during the festival. Since I bought the egg yolk in advance, I will do a few yolks and meringues. I have never done it before, but the basic principle is clear. The crisping is mainly caused by the oil skin and the oil cake alternating with each other, and the oil cake is characterized by solid state at normal temperature, and the high temperature is heated to cause separation between the oil skins to form a layer. Similar to Western-style roasting is Danish bread, such as the common croissants, which are such crispy breads. The difference is that Chinese pastry uses lard, Western-style butter, and lard and butter are solid at room temperature. Many people can use vegetable oil for health. It is also possible that the stratification is not so obvious, and the taste of the cake is still there. The egg yolk cake consists of several parts, namely oil skin, oil cake, filling and egg yolk, which are prepared separately. Oil skin is a mixture of flour, lard, sugar and water, mainly as the skin of egg yolks, especially the layer of layering, which is oily skin. Some recipes write low-level powder, and some recipes write medium-sized powder. I think it is better to use medium-sized powder in order to make it beautiful. Because the flour has a certain degree of gluten, it can ensure that the layering is clear and does not break. The pastry is wrapped in the oil skin and is separated from the oil skin by layers of folds. The pastry is mainly a mixture of lard and flour, and some ingredients are also placed in the pastry. For example, the matcha I used this time can be changed to something else. Stuffing, egg yolk commonly used fillings are lotus seed filling, bean paste, finished products, you can also fry yourself. It is more troublesome to fry yourself. You must first cook it, then add oil and sugar to fry. Basically, you have to stand at the stove for a long time, so I choose to buy the finished stuffing. I choose the reliable brand. I chose Shunnan Gold. Old brand, low sugar is not sweet, everyone can buy according to preferences. Egg yolk, you can buy ready-made egg yolk, you can also buy raw salted duck eggs, of course, if you salted duck eggs are better.
熬 lard. Use pig oil to simmer. In fact, I was also the first time to suck lard, go to the vegetable market or ask the stall owner to know what it is like pig oil. Fortunately, in the north of the market I went to, lard is sold in a separate booth, it is better to find. The pig oil is cut into small pieces, which must be small. I cut the size of the mahjong block, it is very wasteful, and some of the oil is not consumed.
Handle the egg yolk. I bought the egg yolk early, because I hesitated, so the egg yolk was frozen. The pretreatment is mainly to treat the frozen egg yolk, which is fresh and not processed. I took out the frozen egg yolk, did not thaw, sprayed with white wine, baked in the oven at 120 ° C for 10-15 minutes, and saw that the egg yolk began to oil. Then put it in a clean glass bowl and pour in the vegetable oil to soak. I prepared it on Saturday and started doing it on Sunday.
Oil skin material: high-gluten flour, low-gluten flour A, lard A, powdered sugar and water. The oily skin material is mixed into a mass, and the gluten is tempered as much as possible. I am not very smooth, but it is gluten-free, or it is better to be smooth, and it is covered with plastic wrap.
Shortbread material: low-gluten flour B+ lard B. The pastry material is mixed, I put the matcha powder, 6g, and mix well. Cover with plastic wrap and let stand
Prepare egg yolks and fillings during the oily and oily stills. The egg yolk should drain the oil as much as possible, then take an egg yolk and weigh 35g with the red bean paste. A total of 16 copies. Then the bean paste is rounded, pressed flat, and the egg yolk is wrapped in the red bean paste, and then rounded, spare
The oil skin is divided into 8 parts, and the oil cake is divided into 8 parts, which are respectively rounded.
The oil skin wrapped the pastry, I did not take photos in this step. Remember that the green is inside, the white is outside, wrapped into a ball. Roll round, flat, use a rolling pin to grow round, roll up from top to bottom, and cover with plastic wrap for 30 minutes. Look, the oil and oil cakes have been mixed.
After 30 minutes, the roll is taken out, the mouth is closed, and the stick is rolled up with a rolling pin, preferably thinner, or rolled up from the top. Two volumes can be layered. Save another 30 minutes
Take out a roll and cut it horizontally from the middle with the cross cut down and use a rolling pin to form a wafer. It is best to form a dumpling skin shape, which is slightly thicker in the middle, and the outer one is thin. This raises the bag and does not fold too thick.
Use this skin to wrap the prepared bean yolk stuffing in the inside, round it, and arrange it on the baking sheet. Look, it’s not baked yet, the layering has come out.
Preheat the oven at 170 ° C, bake for about 30 minutes, the surface will turn slightly yellow.
1, the above oil skin and oil cake together add about 470g, divided into 16 pieces, each about 30g, so the filling and egg yolk should have at least 30g, a little more to 40g is also possible, not too much, otherwise the skin becomes thinner and less Not enough crispy 2, lard is better, if you want to use pig oil, go to the market to manage the boss to pig oil, not fat pork 3, egg yolk pretreatment can go 腥