The Egg Yolk Puff Trilogy has been released, and some small experiences have been obtained. First record it and update it later.
grease
is a more traditional lard with a softer texture and a more affordable texture. Butter is a traditional western material, the price is more expensive than lard, and it has a rich milk flavor after roasting. Compared with lard, its texture changes more with temperature, and it is not easy to operate when it is crisp.
internal filling
2 p7span strong
strong industrial
25 strong p7span _strongp25
_strongp Industrial products have high stability. Stability is not only the taste and mouthfeel, but also other differences in moisture content, shelf life and other aspects. In particular, the moisture content often affects the continuous changes of the baking temperature and time, resulting in quality differences between different batches.
Of course, industrial fillings lack individuality and freshness. If you pursue personalized or high-end product requirements, you need to jump out of these common supplies.
salted egg yolk
salted duck egg marinating process,We don't understand, and we are still inexperienced in comparing fresh salted duck eggs from various places. If everyone, like us, hopes to pursue stability on the basis of ensuring quality, then it is a good way to roast the salted egg yolk and then break it up and reorganize it.
When roasting fresh salted egg yolks, you can first soak the white wine to remove any eggy smell. Bake the salted egg yolks, break them after cooling, and then weigh them so that the weight of each yolk is the same. Add a little butter to make it tighter, and the egg yolk will be more moisturized after baking.
bean paste
washed with oil bean paste. The oily bean paste is a traditional flavor, and vegetable oil is added to the bean paste. The water content of washed bean paste is relatively high, so it needs to be heated to lose water before use.
mochi
It is difficult to control a fixed water loss rate when homemade mochi is heated and gelatinized. The swelling strength of mochi is also very unstable when it is roasted, which often causes the puff pastry to burst. In addition, home-made mochi does not have the intervention of other additives, so it is difficult to slow down the speed of starch aging, and mochi often becomes dry and hard. Therefore, buying mochi products directly is an effective shortcut.
opening Crisp
temperature
pastry (means a portion of the water entrapped oil dough) in When mixing,It is easy to over-mix, causing the fat to become soft, and the whole dough is sticky and soft, making it difficult to divide. The pastry dough can be put into refrigeration at any time, and the temperature is stable for a short time, which helps to divide and other operations. However, if refrigerated for too long, the pastry will become hard, and it needs to be warmed to a suitable softness before being crisped.
The texture of butter and lard changes with temperature. The temperature is too low or too high, and the fat is too hard or too soft, and the skin is easy to break during rolling, resulting in the unclear layer of the puff pastry after baking. Therefore, the temperature of fat should be controlled at 13-18℃ when opening the crisp. The room temperature of should be controlled below 20℃ , so as not to affect the state of fats due to excessive temperature.
relaxation
The dough will increase roundness, kneading, and whipping during rolling. Therefore, after such an operation, the dough needs to be loosened to relax the gluten, and the dough will not rebound easily. When the slack is not enough, it is easy to crack when roasting.
sealing
From the beginning of dough forming and dividing,Until before roasting. The dough should always be sealed and protected by plastic wrap, or it can be replaced with a clean damp cloth. At room temperature or cold storage, as long as it is not in operation, it should be the same. Operate one by one to take one, that is, to avoid the loss of water in the dough, but also to avoid contamination. After the dough loses water, it has no elasticity during rolling, and it will crack during baking.
7span
roll out too much back and forth. The intensity of rolling must be well controlled.
fold
Compared with Western-style melaleuca, the requirement for the number of layers is not high. When rolling it out, it is not easy to be too tight. The number of folds is not as high as possible. 1-2 times .
Wrap filling
Wrap filling is a common method of Chinese dim sum. After skilled operation, the thickness of the puff pastry around the filling can be made uniform, and the closing will be firmer.
Brush Egg Liquid
2sp
if you want a deep colorYou can use egg yolk, or egg yolk with whipped cream, the principle is to deepen Maillard reaction, see "Luotian Dictionary" for details. It can increase the aroma, form a film to block water vapor, and slightly delay the softening of the puff pastry. Therefore, whether the egg liquid is brushed in a semicircle or a whole circle, everyone only cares about whether it looks good, but it can also be considered in terms of function.
It is really unnecessary to use soil eggs. Brush twice, the above effect is better.
bake
p
The filling of egg yolk puff pastry is almost always edible before baking. Therefore, the first task of baking is to bake the puff pastry thoroughly. Therefore, after baking, you need to take one or two samples, cut open and observe whether the puff pastry is completely baked and whether the layers are distinct.
should be roasted well. is related to the moisture content of the filling and the surface color of the three 8span.
The total moisture content of the filling directly affects the amount of gas generated after heating. If the moisture content is too high,The inside of the puff pastry is wet, it is difficult to bake through, and the shelf life is short. If you use a higher temperature or longer time to evaporate the excess water as much as possible, it may cause the surface to be overheated and brown, and the puff pastry may be broken by gas. Therefore, when we provide the method of poke holes in the dough , it is actually not a fundamental solution to the burst.
Of course, fillings with too little water content will drier after baking, resulting in poor taste. In short, baking is to properly lose water, so that the puff pastry can be baked through and layered; baking is to retain water properly to prevent the filling from drying out completely.
In addition to the moisture content of the filling, the processing methods of the various materials in the filling may also be Mixing too much air may also cause baking bursts. Therefore, even if industrial products are used, there should be as few operations as possible to reduce meaningless kneading and mixing.
Shelf life
A good meringue filling should be soft, slightly moist and soft in the mouth. It is not hard or sticky.
Under the premise of production standards, proper packaging and reasonable storage, the common shelf life of egg yolk crisps in the market is generally set at 1-2 weeks. Everyone writes like this,It does not mean that everyone meets these prerequisites.
Factors that affect the shelf life have:
1. The home-made environment
should be eaten within the span of
. The difference between the family production environment and the hygienic production standards, few people will self-assess. Under the premise of risk, it should be eaten as soon as possible.
2. Hand-made filling
uses hand-made filling. Generally speaking, the shelf life should be relatively shortened. It is still the problem of unstable moisture content. Please understand the "Luotian Dictionary" AW value . Especially under the trend of "reduced sugar", the shelf life of low-sugar fillings is difficult to determine without other additives.
3. Packaging and storage methods
meringue is very susceptible to moisture, so blocking the air is a way to delay its softening. You can seal the egg yolk pastry individually, and put in the food desiccant , and store at a cool room temperature, away from light. Refrigerated storage will accelerate starch aging, which is not recommended. It should be kept in the frozen state, and it should be sealed well, and it can be baked back in the oven before eating.
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