How to make the egg yolk crisp will be soft and oily

Spray white wine on the surface of the salted egg yolk and bake it in the oven for ten minutes

Preparation materials: glutinous rice flour 60g, corn starch 20g, milk 105g, cotton sugar 15g, butter 10g, water and oil skin: all-purpose flour 80g, low gluten flour 80g, lard 60g, warm water 70g, puff pastry:

130g of low-gluten flour, 55g of lard, 200g of red bean paste, 13 salted egg yolks, appropriate amount of meat floss, appropriate amount of black sesame seeds, 1 egg yolk.

Production steps: 1. Spray some liquor on the surface of the salted egg yolk.

2. Bake in a 180-degree oven for about 10 minutes.

3. Add glutinous rice flour and corn flour to milk, sugar and water, mix into a seedless paste, cover the steamer with plastic wrap and steam for 20 minutes.

4. Add butter to the steamed mochi and stir well, cover with plastic wrap and cool for later use.

5. Take a ball of mochi and flatten it and wrap a salted egg yolk.

6. Take some bean paste and wrap half of the mochi.

7. Wrap the other half with meat floss and round it.

8. Add lard to the low-gluten flour to make puff pastry.

9. Knead the dough and let rise for 20 minutes.

10. Add low-gluten flour to the all-purpose flour, add lard, and mix well with warm water.

11. Knead the dough and let rise for 20 minutes.

12. Make 13 agents of water and oil skin dough and ghee skin dough and knead them round.

13. Roll out the water and oil skin into a round skin that is slightly thicker in the middle and thinner around it, and wrap it in puff pastry.

14. Take a dough with the mouth facing up and roll it into a cow's tongue shape.

15. Close the mouth upwards, press the dough in the middle with your index finger, press the dough on both sides to the middle, and then press the dough with the palm of your hand to form a circle and roll it into a dough.

16. Wrap the meat floss mochi egg yolk.

17. Brush a layer of egg wash on the egg yolk crisp and sprinkle with black sesame seeds.

18. Bake in the oven at 180 degrees for 30 minutes.

19. a finished product drawing.

Egg yolk ghee oil method:

Ingredients: 110 grams of flour (water and oil skin), 40 grams of lard (water and oil skin), 25 grams of powdered sugar (water and oil skin), 50 grams of warm water (water and oil skin), 100 grams of flour (puff pastry), 50 grams of lard (puff pastry), 10 salted egg yolks, 200 grams of bean paste filling.

Excipients: one egg yolk liquid, appropriate amount of black sesame seeds.

1. First of all, make the water and oil skin, sieve the flour into a powder wall, put powdered sugar and ghee in the middle, add warm water and noodles until the gluten is produced.

2. To make puff pastry, add ghee to the flour and knead well.

3. Divide the puff pastry and oily skin into 10 equal parts.

4. Roll out the oily skin and wrap the puff pastry.

5. Roll out the dough into the shape of a cow's tongue and fold it into three layers.

6. Cook for about 10 minutes, repeat the operation three times.

7. Divide the bean paste filling into 10 parts, take one part and flatten it to wrap the salted egg yolk.

8. Flatten the puff pastry and wrap the bean paste egg yolk filling, and wrap all of them in turn.

9. Spread the baking tray with oiled paper, put the egg yolk crisp in, smear the egg yolk liquid, and sprinkle with black sesame seeds.

10. Put the baking tray in the oven at 160 degrees and bake for about 20 minutes.

Teach you how to make egg yolk crisp, layer by layer puff pastry, egg yolk oil, better than buying!

If you use salted duck eggs, the egg drop will be soft and oily!

To make the egg yolk crispy and oily, soak the egg yolk in oil first, and then smear it with a small amount of white wine. To make a complete egg yolk crisp, you need to bake the egg yolk in the Bihui oven, then wrap it in bean paste and skin in turn, and finally brush the egg yolk liquid, sprinkle sesame seeds and bake it.

If you want the egg yolk in our homemade egg yolk crisp to be oily, we just need to soak the salted duck egg yolk in oil for a day, and then take them out and smear a small amount of white wine.

When we make egg yolk pastry, we need to bake the egg yolk in the oven for about eight minutes after the above preparations are completed, and then prepare the bean paste, egg yolk crisp skin and other ingredients that we will need later.

Finally, wrap the processed salted duck egg yolk with bean paste, and then wrap them into a round shape with the prepared oil skin and puff pastry, and then brush them with a layer of egg yolk liquid, sprinkle with sesame seeds and bake them in the oven.

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. <>

Egg yolk crisp is a common traditional specialty snack. The main raw materials are wheat, butter and egg yolk. The ingredients include white sugar, water, soybeans, bean paste, salted duck eggs, etc.

The egg yolk crisp can be eaten by all ages, the taste is very good, and the egg yolk in it is also selected as good or bad, how to do it, let's briefly explain the method.

The main component of egg yolk crisp is egg yolk, so the quality of egg yolk will directly affect the taste of egg yolk crisp. When making egg yolk crisp, it is best to make the egg yolk yourself, so that the taste will be better mastered.

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Wash the outer layer of the purchased duck eggs first, wash them and wait for them to dry. Then prepare a container. Put salt, water, liquor, etc. in the container. Then put the eggs in a container and soak them.

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Put it in the container for about 1 month, take out a duck egg and take a look, try it, if the egg white and egg yolk inside are already salty, then you can take it out, the outside weather is different, and the pickling time is different.

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There are many friends who put yellow mud in the container when pickling, in order to better absorb the flavor, of course, it is also possible.

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After the marinated salted duck eggs are taken out, the covering of the skin is washed first, and then steamed or cooked in hot water in a pot, and then the egg yolk can be removed, and the remaining egg whites can be used to serve with porridge.

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There is also a way to marinate salted egg yolks directly. Break the eggs and separate the whites and yolks. Be careful not to break the yolk when separating, and separate the egg white and yolk cleanly.

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Then place the yolk directly in a container filled with salt and cover the yolk with salt. It only takes 2-3 hours to marinate and complete.

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After marinating, put the egg yolk in the pot and steam it, and it is ready to eat.

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Pickling salted egg yolks directly will be much faster than the first pickling method. You can prepare the salted egg yolk while making the outer layer of the egg yolk crisp recipe.

First, add the fresh meat foam and pumpkin crushed to the chives and seasonings, then mix the oil skin materials, knead well, mix the puff pastry materials for later use, divide the oil skin and puff pastry materials into 18 parts, first roll the oil skin materials into long strips, then spread the puff pastry materials, roll them up and press them flat, and then roll them out, press them flat again in the roll, a total of three times. The method is similar to the stacked quilt used to make egg tarts, but it is much simpler than this. Roll out the rolled dough into a round cake shape, wrap it in the meat foam, and close it like a bun.

Place the mouth facing down and put it in the oven.

The soft and soft egg yolk crisp may be caused by the short baking time, the household oven needs to bake for 30 minutes at 180 degrees, or it may be that when making the boiling filling of the egg yolk crisp, the oil is too little, and more lard should be added. When making egg yolk ghee skin, knead the oil skin into a glove film, so that the oil skin is stronger and not easy to break after baking.

1. Baking time

When baking egg yolk crisp, we must pay attention to the temperature control, if the temperature is low, you will not be able to bake the skin, resulting in the phenomenon of egg yolk crisp soft, when using the household oven, the temperature should be controlled at 180 degrees, bake for 30 minutes, so that the egg yolk crisp is crispy on the outside and tender on the inside, sweet and delicious.

2. Filling production

When making egg yolk crisp filling, you should put more lard to fry, which will make the egg yolk crisp more fragrant, and the lard will also soften the filling, so as to avoid the filling being hard lumps, and when eating, the filling is soft and smooth, and it will be more refreshing.

3. Oil skin production

When making the oil skin of egg yolk crisp, the oil skin should be kneaded into a glove film, which can make the oil skin more strong, and the kneading time should not be too short, the time should reach a quarter of an hour, so that the baked egg yolk crisp will be more layered, and at the same time can avoid the phenomenon of cracking the puff pastry.

Egg yolk crisp egg yolk does not need to be soaked in oil. The specific method of egg yolk crisp is as follows:

Ingredients: 150g all-purpose flour, 52g lard, appropriate amount of sugar, 120g cake flour, appropriate amount of lard, appropriate amount of bean paste, appropriate amount of salted egg yolk, appropriate amount of surface brush egg wash, appropriate amount of black sesame seeds, appropriate amount of white wine.

1. The first step is to sprinkle some white wine on the prepared egg yolk and bake it in the oven at 180 degrees for 5 minutes.

2. Then divide the prepared bean paste into 16 parts.

3. After dividing, wrap the egg yolk and wrap it round.

4. Then put the prepared low-gluten flour and lard in the basin, mix well, and make it a puff pastry.

5. Put the prepared gluten flour and lard in another basin, mix well, put aside and let stand for half an hour, when the oil skin is oiled.

6. After half an hour of sliding, they are divided into small portions of uniform size.

7. Wrap the puff pastry with oily skin.

8. Roll flat with a rolling pin.

9. Wrap the prepared bean paste egg yolk filling.

10. Put it in a baking tray, brush with egg wash, brush evenly, and sprinkle with the prepared black sesame seeds.

11. After sprinkling the sesame seeds, put the baking tray in the oven and bake at 180 degrees for 30 minutes.

12. Take it out when the time is up, so that it can be eaten. Brother Pin.

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1.To make the egg yolk crispy and oily, first soak the egg yolk in oil, and then smear it with a small amount of white wine.

2.To make a complete egg yolk crisp, you need to put the egg yolk in the oven and bake the orange potato, then wrap it in bean paste and skin in turn, brush the egg yolk liquid thirdly, sprinkle with sesame seeds and bake it.