The ingredients given to you today can make ten egg yolk puff pastries, and the other quantities can be increased or decreased by themselves.
By stone Kido_Kido
Water skin dough material
100 g of regular flour
Water 55 g
Sugar 15 g
Cooking oil 35 g
Puff pastry dough
Plain flour 90 g
Cooking oil 50 g
Filling
10 salted duck egg yolks
Red bean paste 300 g
Surface decoration
2 egg yolks
A little black sesame seeds
1, first prepare ten salted duck egg yolks, I bought the ready-made egg yolks, you can also buy your own salted duck eggs themselves salted egg yolks, so it will be more fragrant, ready-made salted duck egg yolk shape irregular repair, try to trim into a round, I am the freezer take out of the freezer with the oven 180 degrees baked for ten minutes.
2, put in the lower layer of the oven to bake, pay attention to watch the egg yolk out of the oil.
3: Bake until the oil is slightly out.
4, 300 red bean paste divided into ten parts, I use my own fried red bean paste here, you can buy ready-made, but pay attention to if you buy more water, you need to stir-fry a little fire to make the bean paste dry.
5, bean paste wrapped in salted duck egg yolk, covered with plastic wrap refrigerator refrigerated for backup, after the refrigerator refrigeration, the filling will become harder, the back will be better wrapped.
6: Start making the water skin, knead the dough jar with water oil and granulated sugar, stir to let the sugar melt.
7, add flour, cook the machine five gears to knead the dough for ten minutes, here you can also knead by hand.
8: Knead into a smooth dough wrapped in plastic wrap and set aside.
9: Make puff pastry dough, stir well with flour and cooking oil.
10, can not see the dry powder can be.
11: Wrap in plastic wrap and refrigerate with water dough for at least one hour.
12: Take out the refrigerated water skin dough and divide it into ten parts, the puff pastry dough is also divided into ten parts, and the water skin is rolled out thinly and wrapped into the puff pastry dough.
13: Cover the wrapped dough with plastic wrap to prevent drying.
14: Take a small dough.
15: Roll out into the shape of a cow's tongue, about ten centimeters long, and roll it up from the head.
16: Cover the rolled dough with plastic wrap to prevent drying and relax for 15 minutes.
17, take a dough and roll out again, about 20-25 cm, rolled from the beginning, as long as the dough is loose in place, it will not break the crisp.
18: Cover with plastic wrap again and relax for 20 minutes.
19, take out the refrigerated filling, here the filling has become hard, if the previous filling is not rounded, this will be able to roll the filling again, better wrapped.
20: Roll out the small dough into a large sheet, wrap in the filling, and seal the bottom.
21: Round and set aside in a baking dish covered with baking paper.
22: Beat the two egg yolks, brush the surface with a layer of egg yolk liquid, leave for 10-15 minutes, dry and brush a second time.
23: Brush with a second layer of egg mixture and decorate the surface with black sesame seeds.
24: Put in the preheated oven (180 degrees on and off the heat), bake in the middle of the oven for 30 minutes, and the time is flexibly adjusted according to the situation of your own oven.
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