Egg yolk puff pastry is a traditional Chinese pastry with a crust that has a crispy texture and a salty and sweet mixture of red bean paste and salted egg yolk.
By Anna private chef
<h2>Royalties</h2>
Water oil skin
Medium gluten flour 170g
Butter 70g
Water 80g
Powdered sugar 40g
Puff pastry
Low gluten flour 140g
Butter 80g
Filling
Red bean paste 400g
20 salted egg yolks
White wine to taste
ornament
1 egg
Cooked sesame seeds to taste
<h2>Practice steps</h2>
1, mix the materials that make water and oil skin together, knead into a dough, knead the dough out of the film (unfold it to make it transparent), cover it with plastic wrap, and wake up the noodles for 30mins
2: Mix the ingredients to make puff pastry together and knead into a dough
3, after waking up the water oil skin, the average divided into 20 small dough, each water oil skin small dough about 18g, covered with plastic wrap, remember not to let the dough dry. The puff pastry is also divided into 20 small doughs equally, each of which is about 11g of small dough
4: After dividing the dough, flatten the water and oil skin, and wrap the puff pastry in the water oil skin.
5: Roll out the wrapped dough with a rolling pin into a beef tongue shape.
6: Roll up the dough again, close the mouth down, and cover with plastic wrap.
7, wake up noodles 15mins, be sure to cover the plastic wrap, dry puff pastry will crack.
8: Spray an appropriate amount of white wine on the surface of the salted egg yolk to remove fishiness, bake at 150 ° in the oven for 10 minutes, bake out the oil.
9: Take the red bean paste and rub it round and flatten it and wrap the yolk in it.
10: Wrap the red bean paste and salted egg yolk and roll it together.
11: Continue rolling out the dough.
12: Roll up the dough and close the mouth upwards.
13: Press a slit from the middle of the thumb, and press the dough on both sides into the middle.
14: Flatten and roll out into dough to wrap the filling
15: Wrap the filling and close the mouth downwards.
16: Pad a baking sheet of baking paper and place the wrapped egg yolk puff pastry into the baking tray.
17: Beat an egg yolk, spread the egg mixture on the surface of the egg yolk crisp and sprinkle with sesame seeds.
18: Bake in the oven at 170° for 25mins
19: After baking, let it cool and serve.
<h2>Tips</h2>
The recipe is to make an amount of 20 egg yolk puff pastries. Red bean paste can be more or less, you can also add meat loose wrap. The dough is covered with plastic wrap throughout, otherwise it is easy to break the skin when it is dry. Water oil dough with cold water, it is recommended to knead a few more times, as smooth as possible.
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