Egg yolk puff pastry is one of Azai's favorite snacks! It's not hard to make egg yolk puff pastry, but there are always small problems that make the egg yolk puff pastry imperfect! Today, A house released a 100% success rate of zero failure egg yolk pastry recipe, while sorting out a little trick to make egg yolk crisp, hoping to help everyone make the perfect egg yolk puff pastry, remember to read it.
Servings: 15 70g egg yolk puff pastry
Production time: about 1 hour
Proportional weight: Oil skin: puff pastry: filling: salted egg yolk is 3:2:6:3
Oil skin:
High gluten flour 30g
Low gluten flour 85g
Anhydrous cream 38g
Powdered sugar 32g
Ice water 50ml
A pinch of salt
Puff pastry:
Anhydrous cream 55g
Low gluten flour 110g
Filling:
Bean paste filling 450g
Salted egg yolks 15g
Surface decoration:
Black sesame seeds to taste
Egg yolk liquid to taste
1. Process the salted egg yolks. Remove the raw salted egg yolks, soak in rice wine for 3-5 minutes, then bake in a preheated 160°C oven for 8-10 minutes.
2. Make oil skins. Sift through high-gluten flour and low-gluten flour, add anhydrous cream (without melting, remove it from the refrigerator and add it), add ice water as much as you like, and knead and mix with your fingers (it is recommended to wear disposable gloves for operation, which is more convenient). It will be wet and sticky at first, but after 3-5 minutes of kneading, the dough will be smooth and non-sticky to the hand, at this time you can cover with plastic wrap to relax for 20 minutes.
3. Make puff pastry. After sifting the low-gluten flour, add the anhydrous cream (without melting, you can add it directly from the refrigerator), knead the dough, and cut into 15 small doughs of about 10g for later.
4. Prepare the bean paste filling. Divide the bean paste into 15 small balls of about 30g, squash it and put a salted egg yolk, use the tiger's mouth to gently push up the mouth, and roll it into a ball for later.
5. Flatten the loose oil skin, wrap it in puff pastry, and use the tiger's mouth to gently push the mouth like step 4 and roll it into a ball.
6. Roll out the dough for the first time. Take the dough made in Step 5 and roll it up and down once with a rolling pin to roll out the long oval crust. Roll up from top to bottom and let it sit next to it for 10 minutes. When rolling the dough, use soft force, otherwise it is easy to crush the puff pastry.
7. Roll out the dough for the 2nd time. Take the dough made in Step 6 and roll it up and down once with a rolling pin to roll out the long oval crust. Roll up from top to bottom and sit next to it and wake up again for 10 minutes.
8. Wrap the filling. Press the center of the dough, turn the sides inward and gently roll out the dough into a round crust with a rolling pin. Place a step 4 filling on the dough, gently push up the finish, knead into a ball shape, the finish is facing down, and place in the baking dish. Dough do not roll into a large piece of dough, although the dough skin will be easier to wrap the filling, but the wrapping will not be tight enough, there will be more air in the middle, which will lead to easy to burst the filling when baking.
9. Preheat the oven, adjust to 170 ° C, put in the made egg yolk crisp, bake for about 20 minutes and then take it out, use a brush to brush the egg yolk liquid after 2 layers of sifting, and sprinkle a little black sesame seeds while the egg yolk liquid is not dry. Bake at 150°C for another 15 minutes, the egg yolk pastry is golden brown on all sides and bottom.
10. The baked egg yolk puff pastry may not be as bright and beautiful as the egg liquid just brushed, at this time, as long as you gently brush the surface with a dry brush, the egg yolk puff pastry is the kind of shiny appearance!
The dough can be loosened for 20 minutes, and if it is loosened for too long, it will cause the dough to break easily when rolling.
Do not roll back and forth when rolling the dough, otherwise it is easy to roll out the puff pastry and it is easy to break when the bread filling is finished.
If the portion size is larger, you can knead the dough with a chef machine.
If the salted egg yolk is relatively small, not enough 15g, the time to bake the salted egg yolk should be shortened accordingly, baking too long will make the salted egg yolk burst open, not good to wrap into the filling.
Some small partners will brush the egg liquid when they just wrap the egg yolk puff pastry, so that it is easy to make the top of the egg yolk puff pastry crack, and the texture is not so beautiful. Therefore, it is recommended to follow the steps written above and brush the egg mixture after baking the egg yolk pastry for 20 minutes.
The egg yolk crisp made according to this method is beautiful and delicious, and the key success rate is particularly high! The process of making dim sum will make people feel particularly good, and friends who like to make desserts at home can try it. If you have any questions, please leave a message to communicate.