Like to eat egg yolk puff pastry but each time I think the process of wrapping puff pastry is too troublesome, to a roll twice is too troublesome, with the teacher Fu learned a large package of puff pastry, still crispy off the slag and the layering is super good. The process of wrapping puff pastry is much simpler at once, please take a look at the process of making a big puff pastry, it will never be abused again
By Eat Light Kitchen
<h2>Royalties</h2>
Oil-lined ingredients
Regular flour 295 g
Butter 125 g
Sugar 20 g
Water 125 g
Puff pastry ingredients
Low gluten flour 220 g
Lard 110 g
Filling
25 salted egg yolks
Colorful filling
<h2>Practice steps</h2>
1, oil skin all the ingredients into the Hai's M5 chef barrel, choose 2 gears for 20 minutes to knead into a dough, not necessarily knead out of the film, relax after 20 minutes of natural glove film for crispy, so the dough is a little dry compared to other recipes. Let's mix the puff pastry and set aside
2, after relaxation, the film is out
3, egg yolk baking temperature 150 degrees 8 minutes before baking spray high liquor after the dough is relaxed, first wrap the puff pastry, tighten the mouth and relax for 15 minutes, then roll out once, relax for 15 minutes, then roll the roll twice for 15 minutes and then relax for 15 minutes.
4: Wrap egg yolks when loose
5: Cut into 2 strips and rub them into small pieces, about 35 grams. After pinching the middle in half, fold open the egg yolk filling, and tighten the mouth.
6: Brush the surface twice with egg yolk liquid and sprinkle sesame seeds
7: Preheat the oven at 160 degrees for 25 minutes
8, large bun crisp very quick hand simple
9, layering is also good
10, finally no more abuse
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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