Egg yolk crisp is a traditional Chinese pastry! It is also one of my favorite snacks, because she, I am attached to baking. Originally because I loved eating egg yolks, I felt that I bought them too expensive. I had a dim sum, I decided to do it myself, and then I entered the baking pit! Thanks to this small snack wrapped in salted egg yolk, changed my life! Let me fall in love with baking and fall in love with life! This recipe can make 20 yolks!
Oil skin part: medium powder, which is ordinary flour, the kind of steamed steamed buns, which are sold in supermarkets. Lard, sugar, water, put together in the chef machine to mix, the fourth gear can pull out a thick uniform film, as shown. Bagging and refrigerating for 30 minutes, the water should use ice water, lard should be refrigerated solid lard, hard and hard state. The finished surface should be matt, and the best oil is not available. Here is the summer! It’s going to be warm with cold weather!
Puff pastry: low-gluten flour, chilled hard solid lard with hand rubbing evenly, do not oil, matt state, do not keep licking, can not see dry powder on the line. Packing and chilling for 30 minutes, this refers to summer, no need to refrigerate in winter. Low-gluten flour cannot be replaced with other flour.
Pure natural fresh duck eggs are peeled off by hand, remove the egg white film, open the oven, no matter how many degrees, put it in and bake, do not calculate the time, as long as the skin is baked, it can be a little bit of oil, like the sweat on the nose of the person. As shown. Be careful, don't bake it, stare at the oven at any time, and it will take about three minutes.
After 30 minutes, the crispy and oily skins are taken out from the refrigerator. The oily cake will be harder because of the low temperature of the lard and the refrigerator. The temperature is the same as that of the oily skin. If this is cold, you don’t need to put the refrigerator. . Then split, 18 grams of oil skin, 11 grams of oil crisp, oily skin wrapped in crisp, wrapped.
The interface is facing up, the 擀 grows 10 cm, the shape of the width 5 is inside, rolled up, and the interface is slack. Be careful not to dry up. Put a bag on the outside of the baking tray and cover it at any time to prevent moisture from evaporating and the skin will dry out. The first roll was slack for 15 minutes.
The second roll, the interface is facing up, the same length is 10 cm, the width is 5 cm, rolled up, the interface is slack downward, cover the bag, and relax for another 15 minutes.
Note that no matter which step you do, the dough is always matt. Don't let the lard inside melt. To control the room temperature, we don't have to put the refrigerator in the refrigerator, but put the refrigerator to prevent the dough from getting oil. If the cold lard does not melt at room temperature, then the room temperature will relax, and the summer temperature will require the refrigerator to relax.
Relaxing is to take one interface upwards, the index fingers of both hands are pressed, and then the two sides are mentioned in the middle, flattened, rounded, not too big, or there will be wrinkles.
The filling is 40 grams with the egg yolk, wrapped in fillings and closed. You can also use the stuffing you bought to fry the stuff yourself. Novice recommended to buy the stuffing, relatively stable, Shunnan, Guangzhou restaurant brand is good, if you cracked yourself, don't blame the recipe is not good!
When brushing the egg liquid, remove the egg yolk film, use a round brush, and stick the egg with the finger to paste the sesame.
I used a large captain, a high-fibre stove, baked in three plates, and the temperature was 150 degrees and 30 minutes. If it is one or two, use 145 degrees for 30 minutes. If it is three or four, use 150 degrees for 30 minutes. Household open hearth furnace can be used 170 or 180 degrees, 25 to 30 minutes, mainly to see the state, the color effect is good, just take it out!
1. I want the egg yolk brush to look good. If you do not rip it, pay attention to it. Use a round brush to remove the egg yolk film. Keep the egg yolk liquid cold to make it thicker. When brushing, you can brush thick. Draw a round brush to brush the egg liquid, try to brush evenly, the filling is best to buy, because the expansion of the fried stuffing in the baking process can not be controlled, it will affect the egg yolk liquid, to do one Exquisite and perfect egg yolk crisp, these issues must be considered! 2. Try to wear anti-stick gloves as much as possible, because the direct contact with the hand temperature will melt the lard in the oil skin or the oil, and the oil may be mixed, control the room temperature, and try every step. I personally don't care if the crack of the egg yolk is not broken. If you care, you should pay attention to these points. 3. In the powder I use Lu Wang, or Xinliangzhong powder, many supermarket brands can also be ordinary bun buns flour. But adjust the amount of water. 4. Lard is the best of my own, I will give you a recipe for tanning lard when I am free! Snow white is delicate and does not wake up! Do you have any problems with my recipe plus my WeChat qq734268541, or leave a message to me! If you feel good, please help me with my homework, it is also my support! This way I have the motivation to write better recipes for everyone. Remember to follow me! Thank you!