What to do if the egg yolk crisp is mixed The egg yolk crisp is broken and the consequences of the c

Adjust the water-to-oil ratio or make a new one.

3 grams, flour: 75 grams, water: 33 grams, lard

30 grams, cake flour: 60 grams, red bean paste: 120 grams, egg yolk:

8, whole egg liquid: appropriate amount, black sesame seeds: appropriate amount.

1. Oil skin material: 25 grams of lard, 3 grams of caster sugar, 75 grams of all-purpose flour, 33 grams of water, mix well to become a smooth dough. Puff pastry ingredients:

30g lard 60g cake flour mix well to form a smooth dough. Let the two doughs rest for 10 minutes.

2. Weigh 8 parts of oil skin and puff pastry respectively.

3. Wrap the puff pastry in oily skin.

4. Flatten the dough slightly and roll it out with a rolling pin.

5. Roll up from the bottom to the top.

6. Place the dough vertically and roll it out again.

7. Roll up from the bottom to the top and let stand for 10 minutes.

8. 15 grams of red bean paste per serving, wrapping the egg yolk.

9. Roll out the dough and wrap the bean paste dough, close the mouth and place it downward, after stacking the egg yolk crisp, brush a layer of egg wash on it.

10. Sprinkle with black sesame seeds.

11. Put it in the middle layer of the preheated oven and 200 degrees for 20 minutes.

After the egg yolk crisp is mixed, the ratio of water and oil should be adjusted.

How to make egg yolk crisp:

The ingredients in the oil skin and puff pastry are mixed well. Knead the oil skin until smooth, it is best to stretch out the film, knead until there is no dry flour after mixing the puff pastry, and refrigerate.

The oily skin can be kneaded in a bread machine for 20 minutes, and then kneaded by hand a few times, it is easy to get out of the film, only the ductility of the dough behind the film is the best, and the skin is not easy to crack. After kneading, relax for 30 minutes.

Egg yolk, sprinkle with high white wine on the surface (can also be ignored), bake at 170 degrees for about 10 minutes; 25 grams of bean paste weighed; It tastes best by boiling it yourself, or you can buy the finished product, which will taste a little worse.

Wrap the egg yolk evenly with bean paste, and slowly close it up with the tiger's mouth to roll it round.

Divide the relaxed oil skin and puff pastry into 24 parts, cover with plastic wrap, and relax for 10 minutes.

Take a portion of the oil crust and wrap it in the puff pastry.

The oil skin must be evenly wrapped in the puff pastry, and slowly close it up with the tiger's mouth, and the closing place should be tight, and the mouth should be placed above the top; This step is very important, otherwise it is easy to leak during the rolling process.

Take a piece of wrapped puff pastry and roll it out to a length of 15 cm, which is basically the maximum length between your thumb and index finger.

Roll up from top to bottom, cover with plastic wrap and let loose for 10 minutes.

Take a portion of loose puff pastry and roll it out again, not too long, or the maximum length from thumb to index finger, otherwise it is easy to leak and the skin will crack.

Roll up from top to bottom, close side down, cover with plastic wrap and relax for 10 minutes.

Take a portion of puff pastry and flatten the two ends in the middle, roll it out, wrap it in a portion of bean paste egg yolk, and slowly close it up with a tiger's mouth, and close it tightly.

Brush the egg yolk liquid, be sure to brush it twice, and after the first time is dry, brush it a second time, sprinkle sesame seeds; Bake at 180 degrees for 30 minutes.

The baked egg yolk crisp is layered, and when you bite into it, it will be crispy into the bones and drop a slag.

Wait until it is completely cooled and pack, and the egg yolk crisp is ready.

Egg yolk crispThe consequence of breaking the crisp and mixing it is that it does not taste crispy. The egg yolk crisp after puff pastry has a layered feeling, while the egg yolk crisp has no layering after it is broken and mixed. Wrapping crisp is an important technique, and when making egg yolk crisp, you will often encounter situations such as "broken crisp and leaking crisp", which is easy to make the egg yolk crisp baked out of the layer, the finished product is not beautiful, and the taste is not so crispy and delicious.

Generally speaking, the longer the egg yolk crisp rolls, the longer the number of rolls, and the stronger the layering of the egg yolk crisp. However, the problem is that when the roll is long, the dough will be thin, and even if the skin is barely broken during rolling, it is easy to break the skin, break the crisp, and mix the crisp when the subsequent filling and baking.

Improvement measures: For the length of the rolling roll, it is appropriate, generally three rolls can be, no need to pursue too long, you must know that the crisp will be "broken", and the sense of hierarchy and crispiness will be greatly reduced.

Pay attention to making egg yolk crisp:

1. It is recommended to make egg yolk crisp with lard.

Lard is the soul of egg yolk crisp and can make it more crispy.

2. Remember to cover the plastic wrap when making the oil skin and puff pastry.

Prevent the dough from drying too dry.

3. It is best not to use water-based filling, and it is best to use it refrigerated, which is easier to operate. When wrapping the filling, you should pay attention to the tightness of the closing, otherwise it will burst during the baking process.

4. The force should be uniform when rolling the puff pastry, and the length is not the longer the better, it is best to control it between 15-18cm, so that the puff pastry level is good, and it will not be easy to mix the puff pastry.

Put some water and mix it again.

To prepare egg yolk crisp, prepare ingredients: low-gluten flour: 100 grams, eggs: 1 piece, lard: 5 grams, red bean side slow blind sand: 3 grams, egg yolk: 1 piece, black sesame seeds: 1 gram, white sugar: 5 grams, salt: 3 grams.

1. Prepare a clean and waterless container, then pour in eggs, sugar, salt, and low-luck flour, and stir into a paste.

2. Add the low-gluten flour and lard, and stir into a paste.

3. Mix into a dough, then overlap and press into a cake shape.

4. Add the red bean paste.

5. Put in the egg yolk and wrap it round and rub it round.

6. Beat the egg yolk and spread it on the dough.

7. Sprinkle with black sesame seeds, put in the middle layer of the preheated oven, 200 degrees for 20 minutes.

8. Done. <>

<> "Crispy Egg Yolk Crisp."

Formula: Water Oil Skin:

All-purpose flour: 165g

Milk: 70g

Butter: 60g

Caster sugar: 35g

Salt: 2g puff pastry:

Cake flour: 120g

Butter: 70g

Red bean paste: 300g

Salted egg yolks: 12 pieces.

Method: 1. Spray white wine on the surface of the salted egg yolk, bake at 180 degrees in the upper and lower tubes of the oven for 5 minutes, and divide 25g of red bean paste into 12 parts. Wrap the red bean paste in the salted egg yolk and roll it round for later use.

2. Put all the ingredients of the water and oil skin into the kitchen machine and knead the coarse film, mix and knead all the ingredients of the puff pastry into a ball, divide them into 12 parts, roll them round, and cover the plastic wrap throughout the process.

3. Roll out the water and oil skin, put in the puff pastry and wrap it. Close the mouth upwards, roll it out into a cow's tongue shape, and roll it up from top to bottom.

4. Roll out the roll long, roll it up, press it in the middle with your fingers, close it on both sides, flatten it, roll it out, and put it into the hole filling and search material to wrap it up (this step recommends laying a layer of plastic wrap on the board, which is not easy to fly).

5. Brush the surface with egg yolk liquid, put black sesame seeds, and bake at 170 degrees for 30 minutes.

If you don't have an oven at home, you can put it in a waterless and oil-free pot, and slowly fry it over low heat for 5 minutes. After the freshly baked egg yolk crisp is cooled, it must be kept out of the air to prevent it from becoming soft and damp.

1. Processing

The egg yolk crisp can be baked in the oven for about 5 minutes if it is not crispy the next day, because the outermost layer of the egg yolk crisp is very crispy, the void is large, and it is easy to absorb moisture.

2. Preservation methods

Egg yolk crisp needs to be sealed and stored in an airtight environment when it is stored. You can buy a special egg yolk crisp box online, or directly use a fresh-keeping bag, when the egg yolk crisp is completely cool, pack it and save it, if you don't worry, you can also buy food-grade oxygen absorber and egg yolk crisp together, you can keep the egg yolk crisp crispy for about 4 days.

3. Contraindications for consumption

Egg yolk crisp cannot be eaten with persimmon and rabbit meat. Eating egg yolk crisp with persimmon can easily cause stomach stones, abdominal pain, and diarrhea. Egg yolk crisp and rabbit meat are eaten together, which can easily cause gastrointestinal discomfort symptoms such as vomiting and stomach pain.

Don't eat more than 2 egg yolk crisps a day, eating too much can easily lead to obesity and high blood sugar.

The reason why the egg yolk crisp becomes not crispy the next day is that it is oxidized and moisture, and the moisture in the air will make it soft, so you can bake it in the Shifeng oven for two minutes. To do a good job of preservation measures, it is necessary to isolate the air, prevent moisture, and prevent oxidation to prevent the phenomenon of egg yolk crisp and not crispy.

The egg yolk crisp is still crispy the next dayHow to preserve:

1. Use vacuum packaging to pack the finished ones;

2. Put the egg yolk crisp into a basin, then seal it with plastic wrap and put it in the blind refrigerator to ice;

3. Put some desiccant into it, which can also ensure that the egg yolk crisp is not crispy the next day.

1. The reason why the egg yolk crisp is easy to lose its taste and become flat and not crispy the next day is that it is oxidized and damp, and the moisture in the air will make it soft, so take it into the oven and bake it for two minutes.

2. The reason why the egg yolk crisp is easy to lose its taste and become flat and not brittle the next day is that it is oxidized and damp, and the moisture in the air will make it soft, so to do a good job of preservation measures, it is necessary to isolate the air to prevent moisture and oxidation.

3. If you want to keep the egg yolk crisp still crispy the next day: after making the egg yolk crisp, you should wait for it to be completely cooled and brought down, and then pack and preserve. Packing can be purchased sock reed fresh-keeping bags, sealed bags, or safety boxes. The purpose of this is to isolate the air and prevent oxidation.

4. If you want to keep the egg yolk crisp still crispy the next day: buy food deoxidizer and sealed bags online, and the deoxidizer should be purchased in line with national standards and has a good deoxygenation effect, so it is best to choose a big brand that can completely contact food.

5. You want to keep the egg yolk crisp still crispy the next day; The taste of the egg yolk crisp just made is the most delicious, if you can't finish it, it is recommended to make a little less, or the grinder directly packs it away, do not keep it for more than 3-5 days, the food is easy to deteriorate, and the taste also decreases a lot.

1. The reason why egg yolk crisps tend to lose their flavor and become flat and not crispy the next day is that they are oxidized and moist, and the moisture in the air will make them soft. Just put it in the oven and bake it for two minutes.

2. The reason why egg yolk crisps tend to lose their flavor and become flat and not crispy the next day is that they are oxidized and moist, and the moisture in the air will make them soft. Therefore, antiseptic measures must be taken to isolate the air to prevent moisture and envy from oxidation.

3. If you want to keep the egg yolk crispy the next day, please buy food oxygen absorber and sealed bag. It is necessary to purchase oxygen absorbers that meet national standards and have good deoxidation effects. It's best to choose a big brand that can be fully exposed to food.