Today's puff pastry square, I strongly recommend you to try, will not let you down, no matter what kind of filling (mung bean paste, fresh meat, etc.), is fragrant and crispy. Let's make it into an egg yolk puff pastry, it is really quite simple to make, and the way to make a large bag of puff pastry is to save trouble
* This time I bought raw salted eggs to peel their own egg yolks, the result is completely unsatisfactory, blind me such a good puff pastry square; you directly buy vacuum-packed egg yolks; or brew yourself, my own soaked salted eggs are sand flow oil (the method has been said), although it is more time-consuming, but eat fragrant!
Start the operation, water oil skin: low flour 75 g, corn oil 22.5 g, water 27.5 g, salt 0.5 g, sugar 7.5 g;
Puff pastry: low flour 37.5 g, corn oil 20 g;
*Why did I bring a little 5, because I only bought 6 salted eggs, and this square can make 12 (see puff pastry mung bean cake and fresh meat shortbread).
Knead the oil skin into a smooth ball, stir the puff pastry with chopsticks, seal the plastic wrap and let stand for 20 minutes.
The water and oil skin should be rubbed like a wash of clothes.
Take advantage of this time to process the salted egg yolks: spray the surface of the salted egg yolks with high liquor.
* Look, this is the yolk of the raw salted egg I bought, thanks to the fact that I have been buying various eggs here for several years, I also specifically said that I peeled the yolk to make egg yolk crisp, really.
Bake at 180 degrees Celsius in the oven until the surface turns brown, it takes about 5 minutes, bake well and remove and set aside.
When the time comes for 20 minutes, wrap the water and oil skin with puff pastry.
Use the tiger mouth to slowly close the mouth, must be tightly wrapped, to avoid leakage when rolling in the back; then seal the mouth down.
Gently roll it out slowly and roll out thinly.
Then stack left and right; then repeat the previous step and this step, that is, roll out, fold, and so on 3-4 times.
After rolling out and folding 3-4 times, roll out and roll out a thin rectangle, roll up from the long side and roll to the bottom.
Divide into 6 small parts; prepare 22-25 grams /6 red bean paste, as shown in the picture, each bean paste is wrapped with an egg yolk, sealed, and rounded.
* I weighed it, the puff pastry totaled 187 grams, divided into 6 small doses about 31 grams / piece.
Take a small agent, roll it out, wrap the bean paste filling, close the mouth of the tiger, seal it and place it downwards; finish all the embryos in turn.
Cover with plastic wrap and relax for 20 minutes.
At 20 minutes, put it in a baking dish covered with oiled paper, brush the egg yolk liquid, and sprinkle with black sesame seeds.
Put in the preheated oven and bake at 180 degrees for 30 minutes; observe it yourself.
Baked, delicious and ready to go.
The puff pastry is very crispy, that is, the salted egg yolk does not give power... If you like it, you can also try it!
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