How to make bean paste egg yolk crisp, and how to make bean paste egg yolk crisp?

Teach you how to make the egg yolk crispy and fragrant.

Preparation of egg yolk crisp.

1.Water and oil skin: 150 grams of flour, 5 grams of sugar, 50 grams of softened butter, knead into granules, then add water and form a smooth dough. Don't add 65 grams of water at once, you can test the softness and hardness of the dough while adding, and the dough can be slightly softer than ordinary dough.

2.Wrap the dough in a plastic bag and let it sit at room temperature for 30 minutes.

3.All the ingredients of the puff pastry (120g of low flour, 60g of butter) are also the same as the dough, and the softness and firmness are the same as those of the oily skin.

4.Divide the oil crust and puff pastry into equal balls, 18 grams of oil crust and 12 grams of puff pastry.

5.Take a piece of oily skin and press it into a circle, wrap it in puff pastry, and knead it into a circle by hand.

6.Roll out the round dough into a cow's tongue shape.

7.Gently roll it up from one end with your hands into a cylindrical shape, close it up, cover with plastic wrap and let it stand for 15 minutes.

8.Then roll out the cylindrical dough vertically into an oval shape, as long as possible, roll it up again, cover with plastic wrap and let it stand for 20 minutes. That is, it is rolled out twice, rolled twice, and left to rest twice.

9.During the standing process, we can do invagination, cut the egg yolk in half, take 25 grams of red bean paste into a circle, then flatten, wrap 1 2 egg yolks, and knead into a round ball. Instant bean paste egg yolk filling.

10.Pinch the two ends of the cylindrical dough together, that is, fold it in the middle, close it upwards, and press it into a circle with the palm of your hand.

11.Wrap the dough in the bean paste filling, form a circle, close face down, and evenly arrange in a baking tray lined with oiled paper or oilcloth.

12.Brush with a layer of egg yolk and sprinkle with a little black or white sesame seeds.

13.If the oven is heated at 180 degrees, the middle layer of the oven can be about 20 minutes.

14.During the baking process, you need to brush the egg yolk liquid again.

Red bean egg yolk crisp for 2 years old+ baby.

Ingredients: flour, butter, sugar, salted egg yolk, red bean paste, egg ingredients: small soda pin, maltose, condensed milk, oil.

Method. 1. Eggs, sugar, butter, condensed milk, and wheat sprouts are stirred in a container until the sugar is dissolved.

2. Add the flour, oil, eggs, and dissolved sugar to the flour, and knead well by mixing and folding.

3. Wrap 1 salted egg yolk in each red bean paste filling and roll it into a filling.

4. Put the dough agent into the filling according to the flat wrap, roll it into an olive shape, and take it out after putting it into the mold.

5. Brush the egg wash into the oven and bake to mature.

Material. 10 pieces of commercially available egg yolk puff pastry, a little sesame seeds, an egg yolk, 200g of mung bean kernels, 50g of cream, 60g of powdered sugar, 3 tablespoons of milk powder, 1 teaspoon of baking soda, 5 salted egg yolks, a little rice wine, and 1 teaspoon of vanilla powder.

Method. 1. Soak the mung bean kernels in water and add the baking soda powder to the small zhengranlun, soak for one hour and one hour, pour the baking soda powder water clean, and wash the mung bean kernels slightly with water.

2. Add filtered water to the mung bean kernel and steam it in the electric pot, as long as the amount of water is just over the mung bean kernel.

3. The mung bean kernels taken out of the electric pot should be easily crushed with a spoon. Add cream, milk powder, powdered sugar, vanilla powder while the mung bean kernels are hot, stir and crush them into bean paste, let them cool slightly, and then put them in the refrigerator.

4. Sprinkle the salted egg yolk with rice wine to remove the smell, then put it in the oven and bake it at 150 degrees for 5 minutes, divide the refrigerated bean paste into ten parts, and wrap half an egg yolk in each portion.

5. Before using the commercially available egg yolk puff pastry, you must take it out to room temperature and de-ice for about one minute, so that when it is soft enough to mold, you can start to wrap the filling.

6. [Wrapping steps] 1Place the filling on the crust of the crustWrap the crust upwards (if the filling is too large, you can use your fingers to pinch the edges) 3Pinch the area around the crust where there is still a gap4Finally, gently rub and shape with the palm of your hand.

7. Brush the egg yolk liquid on the skin, not too thick, otherwise the color of the baked will be too black, and then sprinkle a little sesame seeds, you can put it in the oven.

Mix the oily skin material evenly, knead it until it is fully expanded, and put it in a plastic bag to rest for about an hour. If you can't rub it by hand, you can't rub it with your forehand, and you should at least knead it to a translucent film. This step is very critical, how many layers of puff pastry are flattened in the end, whether it is uniform depends on whether you knead the dough in place in this step, and the most effortless way is to throw it into the dough rental machine to knead the dough.

Preparation of bean paste egg yolk crisp (puff pastry).

Mix all the oily skin materials, stir and mix into a ball, then move to the countertop and rub until the surface is smooth and non-sticky.

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Pack with plastic wrap and relax for 10 minutes to mix the puff pastry ingredients well.

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Puff pastry: Mix the cake flour and butter well, move to the countertop and rub together.

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Until the flour and butter are completely combined, non-sticky and slightly smooth on the surface.

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Divide the crust and puff pastry into 16 equal portions.

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Wrap the puff pastry in a split oily skin.

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Close the mouth and pinch tightly. <>

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Gently flatten the puff pastry dough and use a rolling pin to roll the puff pastry from the middle upwards and downwards.

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Roll up the puff pastry from top to bottom and hold it upright.

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Roll it out again as you did just now.

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

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Roll out the fluffy puff pastry with the mouth facing upwards and the middle trying to spread out.

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Cut the egg yolk in half and wrap it in the divided bean paste (about 15g) <>

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Put the bean paste egg yolk to the puff pastry**, and the egg yolk is cut side up.

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Slowly tuck the edges of the puff pastry inward with the tiger's mouth, and pinch it tightly.

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Place in a baking tray with the cuff side down and brush the surface with egg yolks.

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Sprinkle with a few black sesame seeds.

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Preheat oven to 200 degrees, medium layer, top and bottom, 20 minutes.

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Ingredients. Red beans to taste.

Sugar: Appropriate amount.

Flour to taste.

Corn oil to taste.

Methods in the Hidden Shed step.

Prepare the raw red beans, wash them and soak them in water for about 1-2 hours for later use, or you can soak them in water one night in advance and use them again the next day, no problem.

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After pouring out the water for soaking the beans, re-add the water, boil and boil, you can also use the porridge stall of the rice cooker, or if you want to go faster, it is no problem to put it in the electric pressure cooker.

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After cooking, put the cooked red beans in a food processor and add a small amount of water to make the red beans puree.

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Put a small amount of flour in a pan and stir-fry over low heat until slightly browned, then take it out and set aside.

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Put a little corn oil in the pot, put the red bean paste and white sugar in the pot and stir-fry over low heat.

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Add the cooked flour and continue stir-frying until it is just the right dryness.

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After cooling, the fried bean paste is divided into small balls evenly and used to make egg yolk crisp.

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Method. Put the oily skin ingredients into the bread maker, run about 5 6 minutes with udon noodles (40) stroke, let stand for about 20 30 minutes (you can also knead the sifted powder by hand, add cream and water to slowly stir and knead into a dough) about 5 6 minutes.

Spray the surface of the salted egg yolk with rice wine, put it in the oven that has been preheated to 150 degrees C, bake for 10 minutes, take it out and let it cool for later use.

Divide the weight - 20g of oil skin, 15g of puff pastry, 30g of bean paste filling, add anhydrous cream to the cake flour, slowly knead the cream and flour by hand, and knead it evenly into a ball, then divide the puff pastry into 18 pieces and knead it into small round balls (put it in the refrigerator).

Divide the oily skin into 18 pieces, knead into a circle and refrigerate (10 minutes).Divide the bean paste into 18 equal parts, roll into rounds, press it in the middle, wrap it in the egg yolk, and roll it into a round ball.

Take out the dough and flatten the stalks, wrap in the puff pastry, and pinch it tightly (close down) (put it in the refrigerator for about 10 minutes).

Preheat the oven to 200 degrees. Press the wrapped dough slightly, form an oval shape, fold it three times, and roll up the stalks again (relax for 10 minutes).

The crispy dough next to the oily skin and oil reed is closed upwards, pressed down from the middle with the big finger, folded the 2 ends to the middle and pinched, and then flattened the small dough into a circle and wrapped into the bean paste ball.

Knead the dough inward, form a circle, arrange it neatly on a baking sheet at intervals, 200 190 bake for 25 minutes, and apply the egg with oak liquid coating method 1 Before entering the oven, brush the egg yolk liquid twice and put a little black sesame seeds (direct, fast and convenient, but the disadvantage is that the color is light).

Egg yolk liquid coating method 2 Take out when baking for 20 minutes, brush the egg yolk liquid twice, put a little black sesame seeds, and continue to bake for 5 8 minutes. (Take it out halfway and be careful to burn, but the color is more beautiful than golden).

Egg yolk puff pastry three-fold once rod roll method The puff pastry level is super beautiful, and it is still very crispy for 3 days.

The red bean egg yolk crisp is still better, that is, the base calendar says that this egg yolk is generally chosen this salted egg yolk, so that when making it, the red bean shed is still very good.

Prepare the raw red beans, wash them and soak them in water for about 1-2 hours for later use, or you can soak them in water the night beforehand.

Prepare the ingredients: 8 egg yolks, 75g of oily skin, 75g of flour, 25g of lard, 5g of powdered sugar, 30g of warm water, 60g of pastry, 60g of flour, 30g of lard, 30g of filling, salted egg yolk, 8 bean paste filling, 200g of bean paste, step 1First of all, let's make oily skin, low-gluten flour, lard, powdered sugar in a bowl, add water to knead into a smooth dough, personal experience, no need to knead the fascia, knead well. Grams of flour and 30 grams of lard are kneaded into puff pastry, covered with plastic wrap and allowed to rise for 30 minutes.

3.Weigh 18 grams of the proofed oil skin per serving, 12 grams of puff pastry, and knead round. There are eight in the recipe, and according to the ratio, I kneaded a few more and used it for other purposes.

4.Roll out the oil skin into a circle, put the puff pastry in it, wrap the rice balls like that, tighten the mouth and press it downward, roll it out, and roll it up. 5.

Cover with plastic wrap and let loose for 20 minutes. 6.Press the loose dough flat, roll it out, cover it with plastic wrap and relax for another 20 minutes.

7.While the dough is loose, wrap the egg yolk into the bean paste filling, each weighing 25 grams of bean paste filling, and about 15 grams of salted egg yolk, so that the filling weighs about 40 grams. 8.

Fold the loose dough in half and roll it down into a dough that is slightly thicker in the middle and thinner around the perimeter, put the filling into the dough and wrap it in the rice balls, tighten the mouth and face down. 9.Put it in a baking tray, brush with a layer of egg yolk liquid, sprinkle some black sesame seeds to garnish, preheat the oven for 10 minutes, bake at 180 degrees for 30 minutes, depending on the oven temperature of each person's house, if the oven temperature is high, bake at 170 degrees to 175 degrees for 30 minutes.

10.During the baking, I looked at the color for the last few minutes, so as not to be too dark, and I covered it with tin foil for the last few minutes. 11.

The finished product is full of fragrance, the puff pastry is crispy and the slag is dropped, and the egg yolk is rustling and bubbling with oil. 12.This is another post in my lotus paste egg yolk crisp, which has a recipe for boiling lard, and I posted it to share with you.

Tips Egg yolk crisp has been made, all-purpose flour and low-gluten flour have been tried, or the low-gluten flour formula is delicious, crispy and slag. The all-purpose flour is not crispy, and the appearance does not have the effect of cracking layer by layer. The salted egg is a fresh salted egg with red mud bought in the vegetable market, the lard is extra when I made the lotus paste egg yolk crisp a few days ago, and I boiled it myself, and the bean paste filling is the finished product I bought.

Ingredients: Soybeans.

A cup of crispy soybeans is prepared.

Method 1: It is suitable for novices who have a bad grasp of the heat and are afraid of oil.

1.Soak the soybeans overnight, drain the water, put them in the pot, and pour cold oil over the soybeans 2Turn on low heat, fry slowly for about 15 minutes, the pot is not crackling, it's almost the same, take out the oil with blotting paper, sprinkle some salt, and let it cool to be more crispy Method 2:

It takes a certain amount of experience and a good grasp of the heat.

1.Soak the soybeans overnight, remove and drain.

2.Put oil in the pan, boil until it is 50% hot (about 100 degrees), add the soybeans and fry for two or three minutes (it may be quite big, don't be afraid).

3.Take out the soybeans and dry them for a while, then burn the oil to 50% hot, put the soybeans back into the pot and fry them until they don't crackle.

1. Soak the soybeans in clean water for about 24 hours, and when the soybeans are all soaked thoroughly, separate the soybeans from the middle.

2. Heat the soybeans in clean water and cook the soybeans for about 20 minutes. Then remove the empty clean water and set aside.

3. Heat the salad oil, the heating temperature is generally 120 degrees when the pot begins to be cooked, if the temperature is too low, the oil will appear when the pot is in the pot, which is very dangerous, so the temperature should be a little bit, not too high, if it is too high, the soybeans will be fried out of the inside and outside.

4. After the soybeans are put into the pot, stir constantly, and wait until the soybeans float, indicating that they are almost fried. Wait until the soybeans turn pale yellow, and then it's time to come out of the pan.

5. After the soybeans are out of the pot, they should be spread out and cooled, so that the fried soybeans are crispy, fragrant and golden in color.