A few days ago boiled a pot of red bean paste filling, just this afternoon tea on the do egg yolk crisp, their own do egg yolk crisp that is absolutely enough, bought outside is generally about 50 grams of weight I made a weight of nearly 100 grams, it is too real! Today to do less on the use of my Anti ERNTE small green box, this small oven is really suitable for 1-2 people to use, once do not want to do too much, just use this to save energy, the key is not to look small, the function is not much at all: 1⃣️ up and down S type stainless steel heating tube, baking food heated evenly, will not be outside the scorched 2⃣️ the bottom plate is pull-out type, baked food has slag, cleaning is very convenient 3⃣️ Baking time interval can be set for 1 hour, temperature control is pusher type, stepless adjustment sense of use is very good, Can be very easy to beat 4⃣️ the appearance is not to mention, this year's popular retro green, the shape is classic, the size is small to only A4 paper size, casually placed anywhere, or a good home decoration. I've made a lot of food with this little green box! Let's talk about the preparation of the classic puff pastry egg yolk puff pastry.
By The Little Nest of The Four Mao Family 【Official Certified Master of Bean Fruit Cuisine】
Water oil skin:
Medium gluten flour 150 g
Lard 50 g
Boiling water 75 g
Sugar 20 g
Dry puff pastry: 240 g
Medium gluten flour 120 g
Lard 60 g
Filling:
Bean paste filling 250 g
10 salted egg yolks
1: 25g bean paste stuffed with a salted egg yolk
2. Tighten the mouth to avoid oil leakage
3. Reconcile the water and oil skin and the dry puff pastry dough respectively, and finally the degree of softness and hardness should be consistent.
4. Then divide into 10 dough seeds and roll them for later. During the entire operation, in addition to the dough to be operated, the rest of the waiting operation should always be covered under the plastic wrap to avoid moisture loss and cause the dough to dry.
5: Roll out the water and oil skin into a round skin and wrap it into dry oil puff pastry
6. Put the seal away
7: Seal the mouth down and roll out with a rolling pin to form a beef tongue cake
8. Turn the dough into a face, roll it up from top to bottom, and set aside, about 2 and a half turns
9: Press the dough again with the mouth facing down and roll out into a beef tongue cake
10, the face blank turned over a face, from top to bottom rolled up, this time can be about 4 times
11: Take an open puff pastry, fold the two ends in half, roll out into a round skin, and wrap into the filling
12. Close your mouth
13: Garnish with black sesame seeds on top of the brush egg yolk liquid
14, the oven is preheated in advance on the heat of 180 degrees to bake for 28 minutes, bake to the 10th minute when covered with tin foil, to avoid excessive surface color, after the oven can be cooled can be eaten.
Each oven model, size, temper is different, baking temperature and time is for reference only.
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