How to make egg yolk crisp, how to make egg yolk crisp

Ingredients. Ingredients: 180 grams of bread flour.

Lard 66 g Sugar 25 g Food.

Warm water 75g Puff pastry ingredients:

140 grams of cake flour 70 grams of lard.

Filling: Salted egg yolks 16 pcs.

Bean paste 400g Surface decoration:

Egg yolk 1 black sesame seed to taste.

Method:1Put the salted egg yolk in a baking dish, spray a little high liquor on the surface, put it in the middle of the oven at 180 degrees and bake it for 10 minutes, then take it out and let it cool for later use.

2.Put the ingredients of the oily skin in the bread machine and knead them for half an hour. (There is no bread maker to knead out the film by hand).

3.Knead the dough, take out the round, cover with plastic wrap and relax for half an hour.

4.Mix the ingredients of the puff pastry and knead it into a dough, cover it with plastic wrap and let it relax for half an hour.

5.Divide the fluffy skin and puff pastry into 16 portions.

6.Take a freasy skin and flatten it and put it on top of a puff pastry.

7.Slowly push up the mouth with the tiger's mouth, and the mouth must be pinched tightly.

8.Do it in turn, put it in turn, and when you do it next time, start with the first one, cover it with plastic wrap and relax for 20 minutes.

9.Divide the bean paste into 16 portions.

10.Take a bean paste, flatten it, put it on the salted egg yolk wrap, and knead it tightly.

11.Wrap all the salted egg yolks in turn.

12.Take a loose dough and roll it out into an oval shape with a rolling pin.

13.Roll up from top to bottom.

14.Cover with plastic wrap and relax for 20 minutes. The next time I do it, I will start from the first one.

15.Roll out lengthwise again into a long tongue shape.

16.Roll from top to bottom.

17.Cover with plastic wrap and relax for 20 minutes.

18.Take a fluffy puff pastry and press it in the middle with your fingers.

19.Then squash the ends in the middle.

20.Use a rolling pin to roll out the dough sheet with a thick middle and thin edges.

21.Top with an egg yolk bean paste.

22.Slowly push up with the tiger's mouth to wrap it.

23.Place the whole circle with the mouth facing down, and do everything in turn.

24.Drain into a nonstick baking sheet. (If it is not a non-stick baking sheet, it should be covered with oiled paper).

25.Brush with liquid egg yolks.

26.Sprinkle with black sesame seeds.

27.Put it in the middle of the preheated oven and bake at 180 degrees for about 30 minutes.

Here's how to make egg yolk crisp:

Main ingredients: salted duck eggs, plain flour, corn oil, black sesame seeds, water.

Main tools: oven, foil, baking sheet, bowl, rolling pin, brush.

1. Take out the egg yolk of the salted duck egg, put it in a baking tray lined with tin foil, and then pour in an appropriate amount of high liquor to remove the smell. Preheat the oven to 180 degrees for 5 minutes, then add the salted egg yolk and bake for 10 minutes.

2. Add an appropriate amount of ordinary flour to a large bowl, then add an appropriate amount of corn oil and water, stir well, and knead it into a smooth dough for later use.

3. Put an appropriate amount of plain flour in another large bowl, add an appropriate amount of corn oil, and knead the ridge into a dough after stirring, and make a puff pastry for later use.

4. Rub the oily skin noodles, cut the agent, and then knead the agent into a circle. The puff pastry is also divided into agents and kneaded into rounds. Then press the oily dough into a round cake, wrap the puff pastry, and close the mouth.

5. Take the first round agent and roll it into a duck tongue shape and then roll it up, and repeat this step in turn. After all are done, continue to take the first prepared agent, roll it out and roll it up again, repeat this step in turn for the next few times, and put it aside for later use after all are done.

6. Preheat the oven at 175 degrees for 5 minutes. Take the first wrapped agent, press it in the middle with a rolling pin, knead it into a round cake and then roll it out, wrap the egg yolk, and finally tighten the mouth.

7. Spread the oil paper on the socks of the Yingqi baking tray, put the egg yolk crisp, brush a thin layer of egg wash first, then put it in the middle of the oven and bake it for 4 minutes, wait for the egg yolk to set, then take out the baking tray and brush the second layer of egg wash.

8. Take an appropriate amount of black sesame seeds and sprinkle them on the egg yolk crisp. Continue to put in the oven and bake at 170 degrees for 4-5 minutes.

Summary. 5.The freshly baked egg yolk crisp has layers of puff pastry, and when you eat it hot, you will lose a slag. The aroma of lard blends into the crust and is lined with sweet bean paste and salted egg yolk, which is really satisfying.

Hello, please wait <>

How to make egg yolk crisp: 1Prepare the ingredients.

The egg yolk puff pastry is divided into three parts, the puff pastry, the oil skin and the filling. 110g of flour, 40g of lard, 23g of powdered sugar, and 25g of water are needed for oily skin. 90g of low-gluten flour, 90g of Fengpengguan lard, 3g of purple sweet potato powder, 3g of green tea and mu flour, 3g of charcoal powder, and 3g of red yeast rice powder are required.

The filling requires 12 duck egg yolks and 300g of bean paste.

2.There are three steps to make puff pastry that need to be proofed:1

After the dough is kneaded, put it in a bag in a fresh-keeping chamber, put it in a warm place, and let it rise for 30 minutes. 2.Similarly, after adding the powder of each flavor to the puff pastry and stirring evenly, Gai Wu shouted Xiang on plastic wrap and let the permeation wheel rise for 20 minutes.

3.Once the dough is rolled up, cover with plastic wrap and let rise for 20 minutes.

3.In order to maintain the moistness of the dough, the kneaded puff pastry must be covered with plastic wrap, preferably as soon as it is finished.

4.When rolling the dough, the first time is to wrap the puff pastry in the skin of water oil, roll it into a cow's tongue shape and then roll it inward, and the second time is to roll the rolled skin into a narrower and thicker cow's tongue shape, and then roll it up. (If the second Kaidai is also pressed into the shape of a cow's tongue, the bean paste will easily come out during the roasting process, so it doesn't need to be too slender and moderate.)

5.The freshly baked egg yolk crisp, the puff pastry is layered on top of each other, and when you eat it hot, it will be so crispy that it will fall off a slag. The aroma of the lard blends into the crust, and the sweet bean paste and salty egg yolk are all overt, and it is truly satisfying.

6.You can also buy a good-looking carton to wrap it up and give it to the people around you. At first glance, you can see that it is a gift with a lot of heart.

The above is how to make egg yolk crisp.

How to make egg yolk crisp:

Ingredients: 80 grams of lard, 120 grams of all-purpose flour, 90g of low-gluten flour, 300 grams of bean paste, 12 duck egg yolks.

Excipients: 42 grams of water, 35 grams of sugar, 2 egg yolks, appropriate amount of black sesame seeds.

2. Make water and oil skin. Pour all-purpose flour, sugar, water and lard into the bread machine, turn on the kneading mode until the glove film is kneaded.

3. Make puff pastry. Pour the cake flour into a large bowl, then pour in the lard, grasp it with your hands into granules, and then knead it into a ball.

4. Put the oil skin and puff pastry together in a large bowl, cover and let rise for 15 minutes.

5. Roll the water and oil skin into long strips, then divide it into eight equal parts, and then roll it into a round ball for later use.

6. Make the puff pastry into long strips, also divide it into 12 equal parts, and knead it into a round ball for later use.

7. Pinch the bowl with the thumbs of both hands, then wrap the puff pastry into it, use the tiger's mouth to assist in closing, then pinch it tightly, and rub it round with your hands for later use.

8. After all the puff pastry is wrapped, cover with plastic wrap and let stand for 5 minutes.

9. Start with the first wrapped dough, press it by hand, then roll it out with a rolling pin into a cow's tongue shape, then roll it up from bottom to top, then cover it with plastic wrap and let it stand for 15 minutes.

10. Still start from the first rolled dough, press with the right hand, roll it into a cow's tongue shape again, then roll it up and cover it with plastic wrap, and let it stand for 15 minutes again.

11. Divide the bean paste into 12 equal portions and pinch it into a bowl with the thumbs of both hands.

12. Put the egg yolk baked in advance, use the tiger's mouth to assist in closing, pinch and knead the circle for later use.

13. Press the awakened dough with your index finger in the middle, then pinch and press with your hands from both ends, and then roll it out into a dough sheet with a rolling pin.

14. Wrap in egg yolk bean paste, use the tiger's mouth to assist in closing, then pinch firmly, set it slightly, and then put it in a baking tray for later use.

15. Prepare two egg yolks, brush two layers of egg yolk liquid on the surface of the egg yolk crisp, so that the color will look better, then sprinkle with black sesame seeds, and then put them in the preheated oven and bake at 170 degrees for 15 minutes.

16. Take it out after baking, let it cool directly and start eating.

Preparation of egg yolk crisp.

1. The practice of water and oil skin: 500 grams of flour, 5 grams of sugar, 50 grams of softened butter, and knead them into granules, then add water and form a smooth dough, add 65 grams of water in batches, and test the softness and hardness while adding water, and to the extent that it is softer than ordinary dough.

2. Cover the dough with plastic wrap and let it stand at room temperature for half an hour.

3. The raw materials of the puff pastry: (120 grams of low flour, 60 grams of butter) are also the same as dough, and the softness and hardness are the same as those of water and oil.

4. Knead the oil skin and puff pastry into equal small round balls, 18 grams of oil skin, 12 grams of puff pastry.

5. Take a piece of water and oil skin and press it into a round piece, wrap it with puff pastry, and knead it into a circle by hand.

6. Roll out the round dough into a tongue shape.

7. Roll the dough into a cylindrical shape, place it with the mouth facing up, cover with plastic wrap and put it in the refrigerator for 15 minutes. Take out the dough, roll out the dough again, then roll it into a cylinder again, close side up, cover with plastic wrap and let it sit in the refrigerator for 20 minutes.

8. Make the filling of egg yolk crisp in the process of standing, cut the pickled egg yolk in half (you can go to the supermarket to buy the duck egg that has been pickled), take out the red bean paste and knead it into a circle, flatten it, wrap half of the egg yolk, knead it into a circle again, and the filling of the bean paste egg yolk is ready.

9. Pinch the two ends of the dough together, fold it in the middle, close it upwards, and press it into a circle with the palm of your hand. Wrap the bean paste with dough, close side down, and place evenly in a baking tray with a tarpaulin.

10. Brush with a layer of egg yolk liquid and sprinkle a little black sesame seeds or white sesame seeds.

11. Heat the oven to 180 degrees and heat it in the middle of the oven for about 20 minutes.

12.Brush with another layer of egg wash during the baking process.

13.Remove and serve.

Ingredients: 70 grams of plain flour.

80 grams of cake flour.

Salted egg yolks 8 pcs.

10 grams of bean paste.

Eggs a little.

Butter 65 grams.

10 grams of sugar.

Black sesame seeds a little.

Water 35 grams.

Method steps.

Pour flour into a basin and add water.

Pour in caster sugar.

Pour in the lard and knead into a dough.

Wrap in plastic wrap and let stand for 10 minutes.

Pour cake flour into a bowl.

Pour in the lard and knead into a dough.

Divide the skin into 8 small portions.

Flatten the skin with water and oil, wrap it in puff pastry, and close it tightly.

Puff pastry formation.

Flatten the puff pastry and roll it out with a rolling pin.

Then roll up. Cover with plastic wrap.

Divide the bean paste into 8 small pieces and press flat.

Egg yolk wrapped in bean paste.

The puff pastry is flattened into a crust.

Puff pastry wrapped in bean paste egg yolk.

Place in a baking tray and grease with butter.

Top with black sesame seeds.

Preheat the oven for 5 minutes and bake for 20 minutes.

The last serving of egg yolk crisp is complete.

How to make egg yolk crisp:

Ingredients: oil skin, 100 grams of wheat flour (high-gluten flour) for Arowana bread, 70 grams of lard, 100 grams of wheat flour (low-gluten flour) for Arowana cakes, 80 grams of water, 40 grams of caster sugar.

Accessories: 140 grams of wheat flour (low-gluten flour) for puff pastry, 70 grams of lard, filling, 20 salted egg yolks, red bean paste.

Garnish about 450 grams, 1 egg yolk (brush with egg wash), and an appropriate amount of black sesame seeds.

1. Soak the salted egg yolk in corn oil or colorless and odorless edible oil two days before use, so that it is soaked. Let's make the oil crust, first put all the ingredients for the oil crust in the bread bucket.

2. Bread machine, knead until the surface is smooth, and the film can be pulled out, which is very important.

3. Take out the kneaded oil skin and set it aside to relax for 15 minutes (don't forget to cover with plastic wrap).

4. Put the puff pastry ingredients in a large bowl and knead the dough, this process requires patience, because the puff pastry will be very soft, and the kneaded puff pastry will stand for 10 minutes.

5. Take an egg yolk and red bean paste, the total weight of the egg yolk and red bean paste I use is 40 grams, and the red bean paste is gently flattened with your hand and put the egg yolk on it.

6. Wrap the egg yolk with red bean paste, slowly close it up with the tiger's mouth, and finally slowly close the mouth until the red bean paste completely wraps the egg yolk and wraps all the 20 egg yolks in red bean paste.

7. Divide the dough of the oil skin and puff pastry into 20 equal parts, knead the oil skin and puff pastry gently, cover with plastic wrap and let stand for 15 minutes.

Roll out for the first time after a few minutes: take 1 puff pastry and gently flatten it into oval slices.

10. Then push the roll from top to bottom, close down and <>

11. After relaxing, roll it out for the second time, press it with the mouth facing up, and roll it out to about 18 cm.

12. Still push the roll from top to bottom, roll it into the appearance of **, and after all the oil skin and puff pastry roll are completed, continue to relax for 30 minutes.

13. After relaxing, take 1 puff pastry, press it in the middle of the closing place, pinch it on both sides, flatten it and roll it into a circle.

14. Put the egg yolk bean paste on the round oil-skin puff pastry, wrap the puff pastry with the oil-skin puff pastry, and slowly collect it with the tiger's mouth.

15. Finally, slowly close the mouth until the oil skin and puff pastry completely wrap the egg yolk and bean paste, and this process is the same as the operation of wrapping egg yolk. Finally, pinch tightly, with the mouth facing down.

16. Wrap all the egg yolk crisp and relax for about 15 minutes.

17. Brush a layer of egg yolk liquid on top of the egg yolk crisp, sprinkle with black sesame seeds, preheat the oven to 180 degrees, bake for 30 minutes, and let it cool to eat.