Soft and sweet egg yolk crisp, has always been a favorite dessert of many people, usually every three to five years of their own home, small desserts have always been a delicious time to fill the stomach in their spare time. Friends who like delicious snacks can take a look, the preparation method is simple, the taste is crispy and sweet, it is very delicious.
Not since learning the simple method, want to eat egg yolk crisp has become particularly convenient, use this method to make egg yolk puff pastry, you can eat it in 20 minutes, and no need to roll the skin without kneading the dough, super hassle-free! The same is true for making egg rolls, which is very simple, mainly because there are more eggs.
Look at the freshly baked egg yolk puff pastry, the color is golden, the layers are clear, one bite down to crisp off the slag, the crushed egg yolk with sweet red bean paste, really super satisfied! Prepare the egg yolk crisp ingredients here, hand grab cake two pieces of red bean paste 140 grams salted egg yolk 4, egg liquid to taste black sesame seeds to taste
Step 1: Spray a little white wine on the salted egg yolk to remove the fish, put it in the foil-lined baking dish, put it in the oven, and bake it at about 180 degrees for 7 minutes.
Step 2: The salted egg yolk is crushed with a spice spoon, which can be sieved or not sieved, and the hand grabs the cake at room temperature for a short period of time (one or two minutes can be, not too soft) Red bean filling for later.
Step 3: Preheat the oven at 180 degrees, remove the plastic paper on the top of the cake by hand, and take about 70 grams of red bean paste and spread it evenly on it.
Step 4: Sprinkle the salted egg yolks evenly and press slightly on the back of the spice spoon to allow the salted egg yolks and red bean paste to fuse together. Roll up, don't roll too tight ha, gently roll up on it, cut into small pieces.
Step 5: The second hand grab cake is the same operation method, cut one by one on the baking sheet, leaving a little gap in the middle, brushing with egg liquid, sprinkling with black sesame seeds.
Step 6: About 180 degrees 18 minutes to the surface of the golden can be, remember to pay attention to observe the coloring situation, the time should be adjusted according to your own oven.
The hand-grabbed cake can be rolled up slightly warm, do not put it too soft, it will become a bad roll. When rolling, the action is slightly faster, and it is done in one go.
Ingredients for the egg rolls are prepared here: 145 grams of low gluten flour, 160 ml of milk, 70 grams of corn oil, 50 grams of butter, 4 eggs at room temperature, 80 grams of sugar, and black sesame seeds.
Step 1: The butter is packed in a container, heated in water, and the butter is boiled (this time do not soften at room temperature, you need a little thinner butter).
Step 2: After the butter is dissolved, add the white sugar to the butter three times, stir well with an egg beater, until the white sugar melts, add corn oil, stir with butter, and pour the milk into the mixture.
Step 3: Sift the low-gluten flour into the mixed butter with a sieve, stir well with a blender, and stir into a particle-free, delicate paste.
Step 4: Add the black sesame seeds, stir well, Titian as a decoration, if you like thinner and more crisp, you can adjust the batter a little thinner.
Step 5: Preheat the egg reel machine and fry it on low heat, scoop a spoonful of batter with a spoon, pour it into the middle of the egg reeling machine, spread it out, cover the lid, about a minute or so, open it to see, if the color does not work, then heat it slightly for a while.
Step six: after the color is golden, use chopsticks to roll up from one side, do not roll too tightly, roll to the other side, form a roll, do it in turn, after cooling, the egg roll is very fragrant and crispy, and the endless food is packed up with a crisper box, if you want to eat, simple.