Authentic egg yolk crisp recipe with ingredients, recipe and recipe of 30 egg yolk crisps

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.

Egg yolk crisp does this, crispy and fragrant, clear layers, zero failure, Mid-Autumn Festival gifts!

Egg yolk crisp. Water and oil skin: wheat flour 115g, lard 41g, warm water 40g, fine sugar 20g, puff pastry: cake flour 90g, lard 40g

Other excipients: 300g washed red bean paste, 12 salted duck eggs, 1 egg yolk, a little black sesame seeds, and an appropriate amount of liquor.

The production process——

1. First come and make a water and oil dough, add ordinary flour in a large bowl, that is, all-purpose flour, lard, caster sugar, pour in warm water and noodles, wrap the dough and rest for 30 minutes after the dough is kneaded. Then make the puff pastry: add lard to the low flour and mix well, wrap it in plastic wrap, and let it rest for 30 minutes.

2. Next, process the vacuum salted egg yolk, soak the egg yolk in corn oil for one day in advance, take it out, spray it with high liquor, put it in the oven at 150 degrees and bake it for 5 6 minutes, take it out and let it cool.

3. Spread a piece of fresh-keeping film on the table, take 25g of bean paste, flatten it, put the egg yolk in it, and put it aside for later use. There are no baking gloves at home, so I borrow plastic wrap to process the bean paste, which is not dirty and easy to operate.

4. After the oily dough is woken up, it is divided into evenly sized agents, each agent is about 18 grams, and it can be divided into 12 agents according to this ratio. The puff pastry dough is also divided into 12 equal doses, each about 11 grams.

5. Press the water and oil dough flat by hand, then wrap the puff pastry dough, close the mouth of the tiger, close the mouth downward, cover with plastic wrap and relax for 20 minutes.

6. Pat the loose dough flat, roll it out into a cow's tongue shape with a rolling pin, and roll it up and down from the middle, with a gentle action to avoid breaking the crisp. Then roll it up from top to top, cover with plastic wrap and let it rise for 15 minutes.

After a few minutes, take out the dough and continue to flatten it, roll it out into long slices, then roll it up from top to bottom, cover with plastic wrap and relax for 15 minutes.

After a few minutes, remove the dough and press it in the middle with your thumb to fold the ends in half.

9. Then pat it flat with your hands, then roll it out slightly with a rolling pin, put on the egg yolk and bean paste, and wrap it well.

10. After all the wrapping, brush the surface with egg yolk liquid, then sprinkle with an appropriate amount of black sesame seeds, and preheat the oven at 180 degrees for 5 minutes.

11. Put in the middle of the oven and bake at 180 degrees for 25 to 30 minutes. The temperature and time of the oven are set according to the temper of the oven.

Traditional egg yolk crisp generally uses lard, which is the soul of egg yolk crisp. Today, I will explain to you how to make an authentic egg yolk crisp with lard.

Prepare meat floss, 70g and 75g of lard, 38g of sugar, 70g of water, 190g of low flour, 150g of low flour, salted egg yolk, bean paste. First of all, add 190g of low powder, 70g of lard, 70g of water and 38g of sugar to the bowl, mix it into an oily skin material, cover it with plastic wrap and let it stand for 30 minutes. Then put 150g of low flour and 75g of lard in a bowl, mix it into a puff pastry material, also cover with plastic wrap, and let it stand for 30 minutes.

Soak the salted egg yolk in white wine, put it in the oven at 180 degrees and bake for 5 minutes. Then wrap the bean paste in the egg yolk and meat floss, divide the oil skin into 20 parts, divide the puff pastry into 20 parts, and wrap the oil skin into the puff pastry. Roll out into an oval shape, roll up from top to bottom, continue to cover with plastic wrap and let loose for 20 minutes.

Then roll it out again and roll it up, place the dough vertically on the tabletop, flatten it and roll it out, wrapping the filling and closing it down. Wrap the accepted ones and put them on a plate, brush with egg yolk liquid, and sprinkle with sesame seeds. Finally, put it in the oven at a temperature of 180 degrees Celsius and bake for 30 minutes.

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.

Preparation of egg yolk crisp.

Ingredients: 37g of caster sugar, 63g of lard, 75g of water, 200g of cake flour

Puff pastry: 200g of low-gluten flour and 100g of lard (the lard is boiled by my mother at home, and if you can't, you can ask the elders in the family to help like me).

Oil skin production: 1. In addition to water, the oil skin is mixed with flour and caster sugar and lard to form crumbs, and then water is added to knead it into a smooth dough, which can be slightly kneaded out of the film.

2. Wrap in plastic wrap and let stand for 20-30 minutes.

Puff pastry making: low-gluten flour sifted and lard kneaded.

Next steps: 1. Divide the oil skin into 18g and the puff pastry into 15g, and roll them around slightly. As shown in the picture above, remember to cover the oily skin with plastic wrap to avoid drying out.

2. Flatten the oil skin, wrap it in a puff pastry, and roll it out into a cow's tongue shape with the mouth facing up. Closing face up. Relax for 15 minutes (it is recommended to cover with plastic wrap so that moisture is not lost). As shown in the first half of the figure below.

3. Roll out the loose beef tongue-shaped dough into long strips, roll it into a small bucket shape, close the mouth down, and relax for 15 minutes. In this step, the longer you roll out, the more layers of puff pastry your egg yolk puff will eventually have. As shown in the lower half of the picture above.

4. During the relaxation period of steps 2 and 3, divide the bean paste into 25g each, wrap the egg yolk, and rub it round, a total of 20 pieces.

4. Press down with your thumb as shown below, and roll it into a slightly thicker circle in the middle.

5. Wrap the prepared bean paste egg yolk and place it in a baking tray with the mouth side down. No one helped me shoot this step.

6. Break the egg yolk and wipe it evenly on each egg yolk crisp with a brush, and wipe it back and forth twice.

7. Sprinkle each one with an appropriate amount of black sesame seeds. As shown in the figure below.

8. Put it in a preheated oven at 180 degrees, heat it for 20 minutes, 150 degrees for 15 minutes, and the middle layer. (It depends on the temper of your own oven.) ）

This is a simple version of the egg yolk crisp recipe, I hope it can help you who also love baking, after leaving the box, remember to taste it on the same day. There is actually a difference between the taste of the second day and the first day, of course, it can also be beautifully packaged and given away.

Ingredients for egg yolk crisp.

10 egg tart skins, 250 grams of red bean paste, 10 duck egg yolks, 1 egg, appropriate amount of white wine, appropriate amount of white sesame seeds.

Steps to prepare egg yolk crisp.

1.The red bean paste is prepared in advance, and the tart skin is thawed.

2.Take out the duck egg yolk, brush with a layer of white wine to remove the smell, and bake in the oven at 170 degrees for 7 minutes3Divide the red bean paste into 10 portions, 25 grams each, and roll into a circle.

4.Put the roasted duck egg yolk in the bean paste filling, take a thawed egg tart skin, remove the tin foil, and wrap the bean paste egg yolk filling.

5.Put the tiger's mouth at the bottom, and make all the egg yolk crisps in turnTake an egg, just the yolk, and brush it on the yolk crisp with a brush 7Brush all the egg yolks and sprinkle with white sesame seeds.

8.Bake in the oven at 170 degrees for 30 minutes, set the temperature and time according to your own oven 9Looking at the finished picture, the simple and delicious egg yolk crisp is ready.

Ingredients: 40 grams of water and oil skin, 40 grams of corn oil, 25 grams of powdered sugar, 110 grams of all-purpose flour, 50 grams of warm water, 50 grams of pastry, 50 grams of vegetable oil, 110 grams of low-gluten flour.

Accessories: Filling: 300 grams of red bean paste, 12 salted egg yolks, decorative materials: appropriate amount of egg yolk liquid, appropriate amount of black and white sesame seeds.

Steps: 1. Prepare the ingredients, clean the salted egg yolk in advance, soak it in oil for an hour, then remove it for later use, and weigh each 25 grams of red bean paste for later use.

2. Put all the materials of the oil skin material (corn oil, powdered sugar, all-purpose powder, warm water) into the basin and stir evenly, knead until smooth, and it is better to pull out the film. Wrap in plastic wrap and relax for 20 minutes.

3. Mix the low-gluten flour and corn oil in the puff pastry and knead it into a ball.

4. Divide the oil skin and puff pastry into 12 equal parts, about 18 grams of oil skin and 13 grams of puff pastry.

5. Wrap the puff pastry in the oil skin, with the mouth facing down.

6. Wrap all the puff pastries.

7. Take a puff pastry and roll it into a beef tongue shape, and roll it up from top to bottom.

8. After rolling in turn, relax for 10 minutes.

9. Change the direction, that is, put it vertically and then roll it into a cow's tongue shape, and roll it up from top to bottom.

10. After rolling in turn, relax for another 10 minutes.

11. Wrap the egg yolk in the bean paste filling. Spare.

12. Take a puff pastry in the middle and press it with your fingers, and then pinch both ends towards the middle.

13. Roll out again and wrap in the bean paste egg yolk filling.

14. Close the mouth downward.

15. Place in a baking dish.

16. Brush with egg yolk liquid.

17. Then dip the head of the rolling pin into sesame seeds and decorate the egg yolk crisp.

18. Put the baking tray into the middle layer of the preheated oven and bake at 200 degrees for about 30 minutes.

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.