Because I really can't stand the taste of lard, I tested the vegetable oil version, the same crispy, the taste is also very good. About 14 of the formulas have a small partner that the pastry is too sticky. I use this formula to just shape it. Home flour water absorption is not the same as the first time the little friends can slowly add vegetable oil according to their own home, the main shape can be the best state is slightly Microsoft if some are too dry, easy to break the skin PS: Low-gluten flour and medium-gluten flour can be used, the effect is not much worse, but the oil skin must be pulled out of the film, the temperature of the oven will be different, so adjust the temperature according to your own oven. About egg yolk treatment: If you buy vacuum egg yolk, it is recommended to first soak the vegetable oil for 15 minutes, then use the oven for 180 minutes for 5 minutes; if it is the current egg yolk, remove the fascia egg white directly, sprinkle a little white wine, 180 degrees to roast 5 Minutes are fine.
Water and oil skin materials mixed
After smashing into a smooth dough, the plastic wrap is proofed for 20 minutes. The dough must be pulled out of the film. The stretch is not easy to break. The well-boiled water and oil is very elastic.
Water and oil skin weighing, 18 grams each
The pastry material is evenly mixed and the plastic wrap is proofed.
After waking up, the pastry is divided into 13 grams each.
A water-oil bag has a pastry, and the tail is pinched and rounded.
The bean paste and the egg yolk weigh a total of 35 grams, and a duck egg yolk is about 15 grams, so the bean paste is basically 20 grams. Bean paste wrapped egg yolk
The proofing agent is kneaded into a beef tongue and rolled up from the bottom up. Cover the plastic wrap to wake up. This step is repeated twice, and then rolled up after the second length, and the plastic wrap is proofed.
Take a good scent of the agent, wrap the bean yolk, push it up with the strength of the tiger's mouth, and squeeze it out. A good wake-up agent will not break the skin, it will not leak the cake, but the oily skin will be in place, and the proofing time will be enough to make the water-oil skin sufficiently ductile.
Spread the egg yolk, add a little water, apply it on the surface of the wrapped egg yolk, sprinkle with black sesame seeds. The oven is preheated to 180 degrees. The temperature of each oven is different, as long as you see the golden yellow surface.
Although winning the oil, the same crisp slag ~
1, the longer the wake-up time, the better the crisp, but not more than 1 hour; 2, when the last package, must be pushed up at the tiger's mouth, so that the end is in the middle to prevent baking When the filling material bursts out; 3, the final temperature is adjusted according to the oven, the surface can be colored;