I myself love to eat egg yolk crisp, but I haven't been able to buy it outside recently, either because the filling is too small or the egg yolk is not fresh. In a huff, I decided to try making some hygienic and delicious egg yolk pastry myself, after all, I could clearly grasp the source of all the ingredients.
After repeated attempts, I gained experience and analyzed the reasons for the failure, and later I finally made a yolk puff pastry that satisfied me, and summarized the recipe and production process as follows.
<h1 class="pgc-h-arrow-right" > tips:</h1>
Puff pastry: After many times of exploration, after trying, I finally summed up the experience - be sure to use lard to shorten, so that the finished product will be crispy. I use finished lard and the effect is also very good, if possible, with fresh lard is the most ideal.
Salted egg yolks: I use vacuum-packed salted egg yolks, which I process 2 days in advance for later use. Because it's vacuum-packed salted egg yolks, I usually soak the yolks in cooking oil (preferably corn oil) for 2 days (even if the time is not allowed, at least one night), and then spray white wine and bake them in the oven for a few minutes.
<h1 class = "pgc-h-arrow-right" > ingredients (16 egg yolk puff pastries):</h1>
Oil skin
Medium gluten flour: 200 g
Lard: 70 g
Water: 80 g
Salt: 2 to 3 g
Fine sugar: 25 g (sweet)
Puff pastry
Low gluten flour: 160 g
Lard: 80 g
Inverted
Red bean paste filling: 400 g (25 g each)
Salted egg yolks: 16 pcs
< h1 class="pgc-h-arrow-right" > step</h1>
1. Oil skin
Mix the oily ingredients into a smooth dough
Wrap the kneaded dough in plastic wrap and let the noodles sit
2. Puff pastry
Mix the ingredients of the puff pastry and knead them into balls
Wrap the kneaded puff pastry dough in plastic wrap and let stand
Puff pastry
3. Process the salted egg yolks
Place the soaked salted egg yolks on a foil-lined baking sheet
Spray a layer of liquor (preferably 52 degree liquor)
Place in the oven, bake left and right on the upper and lower layers and remove
Process the salted egg yolks
4. Prepare the inverting: bean paste + salted egg yolk
Divide the bean paste into 16 equal parts, each serving of bean paste is 25 grams
Wrap the egg yolks in bean paste and knead them roundly, setting aside for later
Prepare for inverted children
5. Divide the loose oil crust and puff pastry into 16 parts each, roll them together and set aside
Oil Skin: 23 g (per serving)
Puff pastry: 12~13g (per serving)
6. Wrap the puff pastry in the oil skin, seal it well, then seal it down, cover it with plastic wrap, and put it for later.
7. Roll it out into the shape of a cow's tongue, and the length should not be too long. Then roll it up, cover it with plastic wrap, and loosen it left and right again.
8. After relaxing, roll it in the direction of the long, the same does not need to be too long. Rolled up into a cylinder from top to bottom, covered with plastic wrap and loosened around again.
9. Hold down the middle of the fluffy pastry, fold and knead the two ends into a circle, and roll it out into a circle slightly thinner than the middle.
10. Wrap in the prepared egg yolk bean paste filling, squeeze the tiger mouth and slowly close the mouth, remember to tighten the mouth.
11. Place the finished egg yolk puff pastry neatly on a baking sheet. Brush the surface with egg yolk liquid, dry a little, brush again, and finally sprinkle with a little black sesame seeds.
12. Preheat the oven up and down the heat, put the egg yolk puff pastry into the middle layer of the oven and bake about (if the color is not enough, you can extend the time, depending on the habits of the oven).
Baked egg yolk puff pastry
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Cross-cut of egg yolk puff pastry