Methods and steps to make egg yolk crisp

Ingredients for making egg yolk crisp:

Oil skin material: 180 grams of all-purpose flour, 60 grams of low-gluten flour, 20 grams of sugar, 70 grams of lard, 2 grams of salt, 110 grams of water (depending on the water absorption of flour), puff pastry material: 180 grams of low flour, 90 grams of lard, Other materials:

20 salted egg yolks, 25 grams of bean paste, 1 egg yolk, appropriate amount of black sesame seeds, and appropriate amount of white wine.

Steps to make egg yolk crisp:

Sudden 1: Mix the oil skin material, knead until the dough is smooth, cover the plastic wrap and relax for about 30 minutes, relax well and divide it into 20 agents, continue to relax for 15 minutes Mix the puff pastry evenly, divide it into 20 uniform agents, and put it in the refrigerator for refrigeration in hot weather.

Step 2: After the oil skin and puff pastry are separated and relaxed, the oil skin wraps the puff pastry, be sure to wrap it well, and do not leak the puff pastry.

Step 3: Deal with the salted duck eggs when the oil skin is relaxed, I use the freshly knocked salted duck eggs, and my children will help wash and knock the duck eggs.

Step 4: Knock out the egg yolk on the baking sheet, spray with white wine, bake in the oven at 170 degrees for 5 minutes, I use the stove to bake at 150 degrees for 5 minutes, (the temperature is for reference only, adjust according to your own oven temperature) Time to take out the baking tray and spray white wine again to cool down.

Step 5: Weigh the bean paste and wrap the egg yolks one by one for later use.

Step 6: Take a piece of dough and roll it out into a long oval shape from the middle.

Step 7: Roll up from one end.

Step 8: Cover with plastic wrap and relax for 10 minutes.

Step 9: Roll out the roll again.

Step 10: Cover with plastic wrap and relax for another 10 minutes.

Step 12: Take an egg yolk and bean paste filling and place it in the middle of the dough.

Step 13: Slowly close the mouth with the tiger's mouth.

Step 14: Finally, this is how you close.

Step 15: Wrap the egg yolk crisp in its entirety.

Step 17: Preheat the oven at 190 degrees, bake for 5 minutes, turn to 170 degrees and bake for 25 minutes, simmer for another 5 minutes and take it out (I use an air stove, the temperature is 150 degrees for 25 minutes, simmer for 5 minutes) FYI.

Step 18: Spread out on the grid rack.

Egg yolk crisp (detailed version).

It is purely a personal hobby, there are friends who like to do baking, you can try this egg yolk crisp, I personally recommend using lard to do, go to the market to buy a few dollars of lard fried oil to make it particularly fragrant, if you find that the lard is not enough in the process of doing it, you can mix some butter.

Ingredients Puff pastry recipe (20 pcs):

Medium heel flour (plain flour) 240 grams.

Lard 88 grams.

Water 90 grams.

granulated sugar (preferably with powdered sugar) 25 grams.

Oily skin recipe: 160 grams of cake flour.

Lard 70 grams.

Coloring ingredients: 2 egg yolks.

Black sesame seeds to taste.

400 grams of bean paste.

Preparation of egg yolk crisp (detailed version).

Open the salted duck eggs, remove the yolks, wash the egg whites and bake them in the oven at 150 degrees for 8 minutes.

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Knead all the ingredients of the puff pastry together, knead the hand mask for about 20 minutes, and then set aside to stand.

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Knead the oily skin and divide it evenly into 20 points.

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The oily crust and puff pastry are all evenly divided into 20 points.

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The bean paste is divided into 20 parts, and each serving is about 15 grams.

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Put all the salted duck egg yolks in bean paste and set aside.

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Wrap the puff pastry in the oil skin and put the mouth down.

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Roll the wrapped puff pastry with a rolling pin upwards.

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Step 8: Roll like this and let stand for 15 minutes.

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Step 9: After standing still, roll it flat again with a rolling pin.

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Roll it up and cover it again with plastic wrap and let it stand for 15 minutes.

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After being still, press the middle with your fingers.

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Pinch both ends together.

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Roll flat with a rolling pin.

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Wrap the finished red bean yolk in the skin.

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What it looks like after wrapping the duck eggs.

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Coat the egg yolk pastry with liquid egg yolk and bake in the oven for 10 minutes. Take out the other layer of egg yolk liquid and garnish with sesame seeds.

Heat at 165 degrees for 35 minutes.

Egg yolk crisp is a classic snack most of them are only used in small packets, small packets are more troublesome, folded and loose many times, very time-consuming, this recipe abandons the cumbersome operation, using the traditional fried crisp production method, the same can achieve crisp to the slag of egg yolk crisp. An egg yolk crisp, golden color, a light bite, layers of puff pastry, fragrant filling cracked in the mouth, the slight sweetness of the bean paste, followed by the salty fragrance of the duck egg yolk, in the cold winter, the sweetness of the egg yolk crisp spreads, moist and mellow not dry, oily but not greasy, giving people a warm winter.

Ingredients. Ingredients.

All-purpose flour. 220g

Corn oil. 60g

Sugar. 20g

Hot water. 45g

Cold water. 45g

Accessories. Cake flour.

120 g corn oil.

80g bean paste filling.

250g egg yolk.

10g steps.

1.Dough: 220 grams of all-purpose flour, 60 grams of corn oil, 20 grams of sugar, 45 grams of hot water, 45 grams of cold water. Take 110 grams of all-purpose flour and add 45 grams of hot water and stir with chopsticks to form a snowflake.

2.Then add the remaining flour, corn oil, and sugar, and put together.

3.After kneading smooth, cover with plastic wrap and let rise for 20 minutes.

4.Puff pastry: 120 grams of cake flour, 80 grams of corn oil Put the oil needed in the puff pastry in a pot and heat it, pour it into the flour, turn to low heat and fry until it is slightly yellow, form a flowing flour paste, and then let it cool.

5.Roll out the dough and spread the puff pastry evenly on top.

6.Roll up the dough from the short end.

7.Roll out the rolled dough with the joints facing upwards and into long strips.

8.Cut into 10 pieces with a knife (this is one of them).

9.Spray the surface of the egg yolk with high white wine and bake it in the 180 oven until the surface turns yellow for about 5 minutes.

10.Filling: 250 grams of bean paste filling, 10 egg yolks Divide the red bean paste into 10 portions with 25 grams each, and wrap the egg yolk in it.

11.Rounding.

12.Add the egg yolks.

13.Wrap it up.

14.Place in a baking tray and brush with egg wash.

15.Sprinkle with a little sesame seeds.

16.Preheat the oven to 180, after the oven is preheated, put it in the oven, put it in the oven, top and bottom heat, middle layer, bake for about 25 minutes, and bake until the crust turns yellow. The baking time depends on your own oven.

Tips: Kitchen whisper: baking time and temperature, depending on your own oven and shortbread coloring, it is best not to exceed 200.

Egg yolk crisp, golden surface, fragrant.

Let the handmade dough exude a faint milky fragrance and light yellow color, soft but not cracked, so that the egg yolk crisp has a rich new level, there is a trace of coldness hidden in the softness, the salted egg yolk is soft and delicious after modulation, and the strong salty flavor does not lose the traditional classic flavor, gently bite open, the salty fragrance of the egg yolk and the sweetness of the custard form a wonderful balance.

How to make it——

This recipe makes a finished 20 egg yolk crisps.

Prepare the materials]:

Oily skin: 250 grams of all-purpose flour, 100 grams of water, 50 grams of sugar, 35 grams of salad oil, 35 grams of lard;

Puff pastry: 225 grams of all-purpose flour, 90 grams of lard;

Filling: 20 salted egg yolks, 500 grams of red bean paste;

Garnish: 1 egg yolk, a pinch of cooked black sesame seeds;

Baking temperature: 160 degrees.

Procedure]:

1. Start to prepare the oil skin and puff pastry, first put the materials required for the oil skin in a clean basin, mix all the materials of the oil skin and knead it into a smooth and able to pull out the film, mix the oil pastry materials, knead it into a ball, roll it round and cover it with plastic wrap or put it in a plastic bag to relax for 15 minutes;

2. Spray the egg yolk with white wine, preheat the oven for 5 minutes, and bake at 160 degrees for a minute;

3. Divide the bean paste into 20 grams each, press it into slices and wrap 1 salted egg yolk round for later use;

4. Divide the water and oil skin and puff pastry into 20 equal parts, press the water and oil skin into a round piece, wrap a puff pastry, and complete 20 in turn.

5. Flatten the dough, roll it out into a cow's tongue shape, and roll it up from top to bottom;

6. Complete the others in turn, close the mouth down, cover with plastic wrap and let it rise for 15 minutes. Then roll it out into a round slice and wrap a filling;

7. Close the mouth in your favorite form, beat the egg yolk, brush a layer of egg yolk liquid on its surface, and then sprinkle some appropriate amount of black sesame seeds to decorate;

8. Preheat the oven to 160 degrees, cool the middle layer for 25 minutes and serve;

9. Finished products. —Cooking Tips—

1. Be sure to use lard, which is the soul of egg yolk crisp;

2. During the whole operation, it is best to cover the dough with plastic wrap at any time to moisturize;

3. Red bean paste is best refrigerated before use;

4. Pay attention to the bottom when wrapping the filling, otherwise it will be easy to burst after baking and affect the appearance.

Recipe for egg drop puff pastry:

160 grams of lard, butter is also OK", "220 grams of ice water", "100 grams of white sugar", "530 grams of all-purpose flour, half of low-gluten flour and high-gluten flour".

Egg yolk ghee wick recipe:

360 grams of low-gluten flour and 130 grams of lard

How to make egg yolk crisp:

One: Egg yolk puff pastry stirring production: pour all the ingredients into the blender and stir until the gluten rises, so that the gluten of the dough is completely expanded, and a very thin film can be pulled out by hand You can put the cylinder on the cover of the board and relax the plastic wrap.

2: The production of the oil core is relatively simple, and the oil and noodles can be completed by kneading them evenly and smoothly by hand.

Three: Spray the white wine on the salted duck egg yolk, put it in the oven and bake it over low heat until golden brown.

Four: Divide the dough, oil core, egg yolk, and bean paste into appropriate proportions.

20 grams of skin", "10 grams of oil core", "35 grams of bean paste", "1 salted duck egg yolk".

Six: Brush the egg yolk crisp with egg yolk liquid, need to brush on both sides, need to brush the second time at intervals of a few minutes, and bake in the preheated oven [oven temperature: 220 on the surface and 150 on the primer. It takes about 15 minutes

The Mid-Autumn Festival needs to come, the Mid-Autumn Festival is the case of eating moon cakes, the moon cakes of egg yolk crisp are more well-known, you can go to large shopping malls to buy Mid-Autumn Festival moon cakes with egg yolk crisp filling, you can also make them yourself, in the case of making egg yolk crisp, you must grasp certain tips, if you want to make the egg yolk crisp crunchy, the taste is very good, you must grasp some of the processes and ways of making, and we will learn about the tips of egg yolk crisp.

Tips for making egg yolk crisp.

Food: The Mid-Autumn Festival has not arrived, the Mid-Autumn Festival moon cakes are preferred, and the Mid-Autumn Festival moon cakes are more fond of Song-style, very egg yolk ghee**: 150 grams of medium flour, 58 grams of water, 30 grams of white cotton sugar, 48 grams of animal oil 60 grams, shortbread:

120 grams of medium powder; 17 duck egg yolks, 480 grams of red bean paste, one egg yolk, and a small amount of black, white and white sesame seeds.

Here's how. Duck egg yolk one to two days in advance, put into the cooking oil to soak, the edible oil should not pass the duck egg yolk, before roasting from the oil to control the oil.

Put in an electric oven at 170 degrees on medium and high and bake for 6 to 8 minutes.

Take off the baked egg yolk and let it cool, the egg yolk does not have to be baked for a long time, and turn off the heat when you see the bottom end of the egg yolk bubble at the beginning.

Prepare other raw materials for egg yolk crisp in advance, first make oily ** and shortbread, and ignore cocoa powder.

Mix the oily ** raw materials evenly, knead them into a batter, wrap them in a fresh-keeping bag and let them rest for 30 minutes.

The raw materials of the shortbread are mixed, and you can mix it with a scraper, don't rub it hard, and put it in the refrigerator when the weather is hot to prevent the animal oil from melting.

In the case of proofing, first solve the filling, separate the red bean paste from 25 grams up and down, wrap up an egg yolk, an egg yolk similar to 18 grams up and down, belong to the small duck egg yolk, successively do all, cover the red bean paste wrapped in the egg yolk with a fresh-keeping bag and set it aside.

Oily ** can be kneaded smooth after resting, no need to knead out the film.

The average oily ** was divided into 17, one was about 17 grams, and 17 shortbreads were also separated, one was 10 grams.

Wrap a shortbread in an oil bag, and pull it up with the palm of your hand to wrap the shortbread, looking from right to left.

Wrap the whole part thoroughly, cover the moisturizing and hydrating with a fresh-keeping bag, and let the surface rise for 15 minutes.

Squeeze a batter flat, roll it out into a rib shape, and roll it from top to bottom, looking from left to right in the order on the diagram.

Successively do thoroughly, cover the moisturizing and hydrating with a fresh-keeping bag, let the surface rise for 15 minutes, if the temperature is too hot, you can put it in the refrigerator for a while and then use it.

Squeeze a batter again, roll it out, roll it up from top to bottom, and look from left to right.

Do it thoroughly, cover it with a fresh-keeping bag and moisturize it, and let it rest for 15 minutes.

Take a batter from the 2nd side to the middle, fold it flat, and roll it out, looking from right to left.

Put in the filling, pull it up with the palm of your hand, and pinch the edge.

The wrapped egg yolk crisp is placed on the baking tray at a certain interval, brushed with egg yolk, sprinkled with white sesame seeds, black and white sesame seeds.

Put in an electric oven heated to 180 degrees on medium and high, bake for 20-25 minutes.