Taiwan is a very beautiful place, or a coastal place, in Taiwan can see the sparkling sea, and Taiwan also has a more popular Internet celebrity places, such as Kenting, Kaohsiung and Hualien, etc., these places are many friends who travel to Taiwan will go to punch the clock. In addition to the beautiful scenery, there are many delicious foods in Taiwan, and the night market in Taiwan is very lively at night, so if you travel to Taiwan, you must go to the night market, where you can eat Taiwan's special food.
Speaking of Taiwan's special cuisine, we know that in Taiwan, the more famous delicacies are three cups of chicken, pineapple crisp, bubble tea, marinated meat rice and egg yolk puff pastry, etc., egg yolk puff pastry is Taiwan's traditional snacks, the outer oil skin is very crispy, the inside is bean paste filling and egg yolk, a bite down, eat not only the crispy skin, but also sweet bean paste and a whole egg yolk, very delicious, but the egg yolk crisp sold outside are more expensive, so here is to teach everyone the method of egg yolk puff pastry, you can make it at home, However, this egg yolk puff pastry is different from ordinary egg yolk puff pastry The appearance of this egg yolk puff pastry is like a yuanbao, and it also has a good meaning.
<h1 class="pgc-h-arrow-right" > yuanbao egg yolk crisp</h1>
【Ingredients】: 35 grams of sugar, 65 grams of lard, 180 grams of medium gluten flour, a small amount of yellow flour (water and oil skin), 75 grams of lard, 145 grams of low gluten flour (puff pastry), salted duck egg, bean paste filling, 1 egg yolk
【Preparation steps】
In the first step, mix the filling of the water and oil skin, add the right amount of warm water, add the yellow powder, and use a toothpick to pick twice.
In the second step, put the water and oil skin on the board and knead it into a ball, knead it for about 10 minutes, until the water and oil skin can be pulled out of the film.
In the third step, mix the ingredients of the puff pastry, cover with plastic wrap and water and oil skin and let it sit aside for half an hour.
In the fourth step, take out the bean paste and egg yolk, and wrap the yolk with bean paste filling.
In the fifth step, divide the oil crust and puff pastry into several parts and cover with plastic wrap.
In the sixth step, take out an oil skin, wrap the puff pastry, and cover the wrapped everything with plastic wrap.
In the seventh step, roll out the finished puff pastry and oil crust into a beef tongue shape with a rolling pin, then roll it up from the bottom up, cover it with plastic wrap and wake up for 10 minutes.
In the eighth step, after waiting for 10 minutes, take out the oil skin, roll it into the shape of a cow's tongue, roll it up again, and wake up for 10 minutes.
In the ninth step, when you are awake, you can fold the rolled oil skin in half.
In the tenth step, press the dough by hand, put the bean paste filling on the oil skin, and wrap it up.
In the eleventh step, after wrapping it up, it is rolled into the shape of a winter melon, the dough is turned across, and the filling is fixed in the middle, and then the two sides are pressed down to make a thin slice.
In the twelfth step, fold the pressed thin slices into the middle, and then pull out the flakes on both sides, so that it becomes the shape of the yuanbao.
Step 13, after you are done, put it on the baking sheet, brush the egg yolk liquid, put it in the oven to bake, preheat it for 170 degrees for 10 minutes, put it in the middle layer of the oven, heat up and down for 170 degrees, bake for 25 minutes to finish.
Tips: Yellow powder should be picked with a toothpick, do not put too much, if not, you can also use pigment, pigment should also be used better.