When it comes to egg yolk pastry, I believe everyone is familiar with it. Even if you haven’t eaten it, you have seen all the advertisements for egg yolk pastry on the street. Egg yolk crispy with all kinds of flavors can be purchased everywhere, but there are very few delicious ones. But at my house, I never buy egg yolk pastry. In the Mid-Autumn Festival, my friend gave me several brands of egg yolk pastry. After taking a bite, the whole family shook their heads. It was really too unpalatable and it was incomparable to what I made. The egg yolks I made at home are so crispy that I can’t pick them up. I take a bite and the fragrance will fill my mouth with the skin. The skin will not become soft when cooled. It’s really delicious!
Due to the difference in age and living environment, the taste gap between each generation is particularly large. What our generation likes is, the elderly and children may not like it. But egg yolk crispy is a very special existence. Its taste can be loved by three generations of people in the family. The skin is crispy, the bean paste is sweet and glutinous, and the salty aroma of salty egg yolks will not get tired of eating it no matter how you eat it.
In fact, you need to make delicious egg yolk pastry. It is not difficult to make it with mastering the recipe. Not only is the pricey egg yolk pastry bought outside, but the ingredients are not as good as yours. It is made by yourself, it tastes delicious and healthy. The steps are a little troublesome, but it feels very fulfilling after making it. Today I will share with you the recipe and method of egg yolk pastry. The egg yolk pastry is rich in layers and is so crispy that it is covered with residue. It is very delicious and the method is not difficult. Friends who like it, please try it quickly.
[Egg Yolk Crisp]
Oil skin: 150 grams of medium-gluten flour, 20 grams of fine sugar, 50 grams of lard, 60 grams of water
Oil paste : 50 grams of lard, low-gluten flour 100 grams of
Egg Yolk filling: 10 salted egg yolks, 250 grams of bean paste
[Production steps]
1, prepare the ingredients, if the weather is hot, the lard should be refrigerated in the refrigerator and solidified before taking it out.
2, put the oily ingredients into chef machine , start 1 speed and mix well, turn 2 speed and stir for 5 minutes, and you can pull out the film that is not easy to rot.
3. When kneading dough, you can divide the bean paste into 10 equal parts and wrap the egg yolks. If the fresh egg yolks can be wrapped directly, the packaged salted egg yolks need to soak the oil for 2 days in advance to make the taste better.
4, mix the pastry ingredients evenly, knead the oily skin and take it out of the chef's machine to relax for 15 minutes.
5, the oil pastry is divided into 10 equal parts, and the oil skin is also divided into 10 equal parts (the amount of 20 pieces in the picture).
6, take an oily skin and roll it out gently, wrap it in oily pastry, pinch it tightly after wrapping, put it downwards and relax for 15 minutes
7, gently roll out the wrapped pastry balls, about 13CM, it is easy to break the crispy pastry.
8, roll up, after all, cover with plastic wrap and relax for 15 minutes. The relaxation time must not be short, otherwise it will easily break. After 15 minutes, repeat rolling and letting it sit for 15 minutes.
9, take a loose paper and pinch it in the middle with both sides of your hands. The loose enough paper feels very soft and will not break when pinched.
10, gently roll the roll into a slightly thicker round in the middle, and put the egg yolk paste filling.
11, assist with rotating with both hands, then tighten with the tiger's mouth, put the mouth facing down on the baking tray.
12, apply whole egg liquid on top of the dough, sprinkle a little black sesame seeds to decorate, and preheat the upper and lower tubes of the oven at 165 degrees.
13, put the egg yolk crisp in the middle layer of the oven, continue to bake at 165 degrees at the upper and lower tubes for 25 minutes, and see that the surface of the egg yolk crisp becomes golden and crispy, you can come out of the oven.
The egg yolk is crispy, the aroma is so fragrant that it will be crispy when you hold it in your hand. Take a bite and the sweet and salty aroma are mixed together, and the taste is amazing! After the prepared egg yolk crisps are left cold, they should be sealed and stored immediately to isolate the moisture in the air. When they are opened, they will still be the same crispy when eaten~ Do you think you are greedy? Try it with the greedy cat!
[Tips for Greedy Cats]
1. When kneading the oily skin, knead it into a glove film. This degree of oily rubber band is sufficient, and it is not easy to break when wrapped.
2, the rolling time will take 15 minutes to relax. The oily skin and oil pastry will be combined and the pastry will be clearly layered.
3, the baking temperature cannot exceed 165 degrees. If the baking temperature is too high, the moisture in the pastry will not be able to spread out, which will make the pastry soft after cooling.
Greedy cat who loves life, food blogger, food original author, millions of fans on the Internet, good at baking and home-cooked dishes, and share with you all kinds of delicious, fun and easy-to-make creative foods every day. If you like the delicious food of greedy cats, please follow me! Please like, collect and forward more. Your forwarding is the greatest encouragement to greedy cats! All these pictures and texts are original by Greedy Cat, who loves life. Theft of texts and pictures without permission will be prosecuted!
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