When making egg yolk crisp, is the egg yolk inside better raw or cooked?

Salted egg yolk is egg yolk crisp.

and one of the main raw materials for moon cake fillings in Guangdong and Taiwan. The sweet filling of salted egg yolk can neutralize the sweet and greasy flavor and also add to its beauty. You can buy processed and frozen salted egg yolks yourself, or you can buy them rawSalted duck eggsto make your baked egg yolk crisp and mooncakes even more delicious.

Salted eggs are the main ingredient in egg yolk crisp and must be processed before use. Salted egg yolks are best suited for vacuum packing, and all cooked salted duck eggs can also be purchased. All vacuum-packed salted egg yolks are raw, so it's best to choose larger yolks when buying.

Remember to be wary of counterfeit products. Cheap ones may be artificially manufactured.

Salted eggs can be selected in direct light to see if the egg core is red and the red is a good salted egg. The color of the natural salted egg yolk is very uniform, but the color with additives is uneven and unnatural. It is not hard, soft and does not make egg yolk crisp easily

Do not use this egg yolk when encountered. It is unhygienic and unsafe to make it into a finished product. The yolk is knocked with small holes, and leaks are found.

As a reminder, you should not use this spoiled egg yolk.

When choosing salted eggs, pay attention to the vacuum outer packaging bag, the outer packaging bag should have no air leakage, otherwise it will be easy to spoil. Raw salted eggs are usually boiled in cold water, so the water should be high above the salted eggs. Salted eggs coated in plant ash should be slightly dry and not easily broken.

Do not store salted eggs in the refrigerator. It should be stored in a cool place at room temperature, as salted eggs are prone to cracking due to excessive pressure both inside and outside. If you don't pay attention when baking the salted egg yolk, the oil will come out when you bake it, and it will fail.

If you use oily salted egg yolks to make egg yolk crisps and mooncakes, when the egg yolk crisps and mooncakes are cut after baking, the egg yolks will not be oily and the salted egg yolks will be separated from the filling. It will also crack. If it is not fluffy, it will be very hard.

Take special care when baking egg yolks so that they don't fail to bake. Regardless of the temperature at which they are baked, salted egg yolks can only be boiled for 8 to 9 years to mature, and can be completely stopped before the oil is out.

When I make egg yolk crisp myself, I use cooked ones bought on the Internet, because the particles are more distinct and easy to peel, and if you are a novice, it is better to use cooked ones.

When making egg yolk crisp, it is better to cook the egg yolk inside, so that it can be better fixed.

The egg yolk inside is actually better cooked. Because it's not so fishy, and it will be more delicious.

The egg yolk should be baked in advance so that the taste will be better.

Making egg yolk crisp is that the egg yolk cannot be baked, because the egg yolk used to make egg yolk crisp is salted egg yolk, and there are two kinds of salted egg yolk, one is the finished egg yolk purchased, and the other is the egg yolk after the salted duck egg is cooked.

Let's share with you the easiest way to make egg yolk crisp.

==Mixed pastry noodle version of egg yolk crisp====

Recipe]: 67 grams of butter, 20 grams of sugar, half an egg, 120 grams of low-gluten flour, 6 salted egg yolks, milk, and an appropriate amount of milk powder.

How to make it]:

1.Sift the cake flour, soften the butter at room temperature, put it in a small basin, and add the sugar. Whisk the butter with an electric whisk.

Beat the butter until it is milky white, add the eggs and continue to beat, stir until the eggs and butter are completely combined, and the white sugar in the butter is completely melted, pour in the sifted cake flour, grasp the butter and flour with your hands, and knead until there are no dry flour particles.

2.Steam the salted egg yolk in a steamer for about 10 minutes, take out the steamed egg yolk, crush the egg yolk with a rolling stick or a small spoon, pour in an appropriate amount of milk, then add an appropriate amount of milk powder and stir evenly to cool, divide the kneaded dough into small dough of equal size, knead it into a round ball shape by hand, wrap it in an appropriate amount of egg yolk, and put it in a baking dish. Brush the surface of the prepared egg yolk crisp with a layer of egg wash, sprinkle with an appropriate amount of sesame seeds, prick a small hole with a toothpick, preheat the oven to 200 degrees, lower the heat to 190 degrees, and bake in the bottom layer of the oven for about 15 minutes.

Tips]:1This egg yolk crisp is a mixed pastry noodle version of the egg yolk crisp, the egg yolk has a fragrant flavor and a faint milky flavor. The color is golden and crispy on the outside and tender on the inside, which is very delicious.

There is also a kind of egg yolk crisp is the open version of the egg yolk crisp, which is made of puff pastry, and the puff pastry of the open version of the egg yolk crisp is layered and very delicious, but it lacks the milky flavor. The production method is relatively cumbersome.

2.The egg yolk used in the egg yolk crisp is salted egg yolk, not ordinary egg yolk, and the finished salted egg yolk bought has very little water, and the taste will be hard after steaming, so put some milk to dilute it to make the taste of the egg yolk softer. If you are using the yolk of a boiled salted duck egg, you can just cut it out and use it.

Because the yolk in salted duck eggs is softer. So there is no need for post-processing.

Summary]: When mixing the egg yolk crisp and noodles, the butter should be beaten into milky white, and after adding the eggs, you need to stir quickly, and the eggs should be beaten into the butter. Do not stir on slow speed, slow speed will separate the eggs from the butter and oil, and the butter will overflow when baked.

After putting in the flour, you should grasp it evenly, try not to knead, kneading the dough is easy to knead out the gluten.

Raw ones need to be roasted in advance. Method:1Oily skin: 280 grams of medium flour, 110 grams of water, 35 grams of powdered sugar, 130 grams of Anjia butter. Oil skin production: powder sieved oil skin raw material mixing.

2.Turn over with a pressure plate, and knead it without rubbing it with your hands.

3.Set aside in a plastic bag for 30 minutes.

4.Puff pastry: 220 grams of cake flour, 110 grams of Anchor butter. Puff pastry: Low flour sifted and mixed with softened butter.

5.Put the plastic bag to relax for 30 minutes, and the softness and hardness of the two types of dough should be the same.

6.Soak the egg yolk in cooking oil for 2 hours in advance, spray high liquor into 180 degrees preheated and bake for about 5 minutes, and observe whether the oil is baked.

7.Divide the bean paste into 24 portions.

8.While the dough is relaxed, press the bean paste filling into a dimple and put an egg yolk on it.

9.Don't fill it all up and leave a little space.

10.Divide the loose dough evenly into 24 portions, wrap the puff pastry in oily skin, and slowly push it up with the help of the tiger's mouth, and the mouth is facing down.

11.Put a bean paste egg yolk filling and close it upwards with the help of the tiger's mouth.

12.Place it in a baking tray lined with oiled paper and brush the surface with egg yolk liquid on the surface of the baking tray with a slight finish.

13.Use a rolling pin head to glue black sesame seeds on the top of each egg yolk shortbread embryo.

14.Preheat the oven at 200 degrees, heat it at 190 degrees, bake it in the middle for 25 minutes, and gently press the edge with your hand to indicate that it is baked.

You don't need to bake the yolk in advance to make egg yolk crisp. Because egg yolk crisp is a mixture of wheat flour starch and eggs, and then put it into the mold, the resulting egg yolk crisp is golden all over.

The egg yolk of the egg yolk crisp does not need to be baked in advance, because the salted duck egg yolk is generally used, which is directly solid, and the egg yolk can be wrapped in it after the puff pastry is done.

It doesn't need to be baked. Steam the egg yolks for 10 minutes. Crush the egg yolk with a wooden spoon, pour in the milk, then add the milk powder and stir evenly to cool, divide the kneaded dough into evenly sized agents, knead it by hand, pat it flat, and seal it with an appropriate amount of egg yolk.

Put it in the oven, brush a layer of egg mixture, sprinkle sesame seeds, put it on 200 degrees on the top heat and 190 degrees on the bottom of the oven, and bake it for about 10 minutes.

The egg yolk in the egg yolk crisp is a real egg yolk, and the egg yolk in the egg yolk crisp is made of salted egg yolk.

1.Clean the salted egg yolk, spray with white wine, bake at 180 degrees for 5 minutes, puree the cooked red beans, pour them into a pan, add oil and sugar in batches and stir-fry, fry into a dough and let it cool, wrap the egg yolk in the bean paste for later use.

2.Add flour, lard sugar and water to the oil skin, let it rise for half an hour, put it in the refrigerator with low-gluten flour, lard and oil pastry for later use, divide the oil skin and puff pastry into 16 parts, wrap the oil skin and wake up for 15 minutes.

3.Roll out the dough into an oval shape, turn it over, roll it up from top to bottom, after 15 minutes, roll it out again face down, roll it up and let it rise for 15 minutes, roll out the dough into the size of a dumpling skin, wrap it with filling, and pinch it tightly.

4.Preheat the oven, brush the egg yolk liquid on the surface of the egg yolk puff pastry, sprinkle with black sesame seeds, and bake at 180 degrees for 30 to 40 minutes.

In this way, the delicious and crispy egg yolk crisp is successfully made.

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.

Of course, the yolk in the egg yolk crisp is real, and it is very delicious.

<>1. Egg yolk crisp is not liquid or semi-liquid, even if it is cooked.

2. Specific methods and materials: oily skin part: 150 grams of all-purpose flour, 53 grams of lard, 20 grams of sugar, 60 grams of water.

Puff pastry: 120 grams of cake flour, 60 grams of lard. Filling:

60 grams of red bean paste, 20 grams of salted egg yolk. Garnish: 5 grams of black sesame seeds.

3. Mix the oil skin material evenly and knead it into a smooth dough that can pull out the fascia, and let the dough rise for about half an hour.

4. Mix the puff pastry ingredients evenly.

5. Spray high liquor on the surface of the egg yolk and bake it in a 180-degree oven until the surface turns yellow for about 5 minutes.

6. Divide the red bean paste into 16 portions with 25 grams and wrap the egg yolk in it.

7. The oily skin dough and the crispy Jisun skin dough are divided into 16 equal parts.

8. Take a piece of standing water and oil skin and roll it out, put the puff pastry in the middle of the oil skin, wrap it well, and place it with the mouth facing down.

9. Roll the wrapped puff pastry into an oval shape with a rolling pin, roll it up from top to bottom after the reverse side, and let the rolled puff pastry stand and relax for 15 minutes. (Remember to cover with a damp cloth or safety film) take the puff pastry that has been left on standing, roll it out, roll it up again from top to bottom, and let it rest for 15 minutes.

10. Loose puff pastry, seal up, thumb press from the middle, then fold the four corners towards the middle, and gently roll it with a rolling pin.

11. Doufeng sells sand egg yolk filling and puts it on top of the puff pastry to tighten the mouth, and put it on the baking tray with the mouth facing down.

12. Brush the surface of the wrapped egg yolk crisp with egg liquid, sprinkle sesame seeds for decoration, put it in a preheated 180-degree oven, and bake for about 30 minutes until the surface is colored.

One of the main ingredients in the egg yolk crisp is the egg yolk, which is usually soft and slightly hard, with a golden liquid. So, can you use hard-boiled egg yolk for egg yolk crisp? What egg yolk is good for egg yolk crisp?

Can you use cooked egg yolk for egg yolk crisp.

Egg yolk is an indispensable ingredient for egg yolk crisp, but generally we use pickled egg yolk, not cooked.

The egg yolks bought in the market to make egg yolk crisp are pickled. 50 days or how many days. So it's solid.

Some of them are still soft. You saw it when you knocked it open. At this moment, the egg yolk is just right to make egg yolk crisp, and the egg white is a flowing liquid state.

So the egg whites were thrown away. I bought it online and came back to wash the eggs and crack them open. The egg yolk is wrapped directly, and it does not need to be baked.

The finished product is rustling, some are oily, and some are not. Overall good, this year's purchase is quite successful. Don't buy the vacuum.

It's too unpalatable and salty.

What egg yolk is good for egg yolk crisp?

Salted egg yolks. Salted eggs are the main ingredient of egg yolk crisp, and they need to be processed before use. Salted egg yolk is the most suitable to buy vacuum packaging, and it is OK to buy whole cooked salted duck eggs back.

Vacuum-packed salted egg yolks are all raw, so it's good to pick a big one when you buy it. Remember that you get what you pay for, and the cheap ones may be man-made. Unpack and remove the egg yolks, place in a baking tray and bake in the oven at 180°C for 15 minutes.

After baking, there will be a lot of oil in the baking pan, and the egg yolk will "rustle" and look crispy on the surface. This proves that it is roasted and cooked.

Egg yolk crisp egg yolk preparation.

1. Put the salted egg yolk in a baking dish, sprinkle a little salt, put it on the baking tray and bake it in the oven (about 5 minutes), spray a little rice wine to remove the smell after taking it out, and then put it for later use.

2. Put all-purpose flour, powdered sugar and cream into a pot, mix with 2 3 warm water (Picture 6), and then add the remaining 1 3 water and stir until it is completely mixed.

3. Spread it aside, roll it into long strips for about 15 minutes, and divide it into about 50 parts.

4. Mix the cream and low-gluten flour and mix well, roll into long strips and divide them into about 50 parts, each about 20g - puff pastry.

5. Wrap the puff pastry into the oil skin to make puff pastry.

6. Divide the red bean paste into 50 equal parts, and wrap the salted egg yolk into the red bean paste to form the filling.

7. Open the puff pastry rod, then roll it up from top to bottom, and then turn 90 degrees and then open the rod and roll it up from top to bottom.

8. Wrap the filling, then place it on a baking sheet, brush the egg yolk back and forth twice, sprinkle with sesame seeds to garnish, and then send it to the oven to bake.

The above is a summary of the selection method of egg yolk crisp egg yolk, which can be used as a reference.