Egg yolk pastry loves to make with butter, and even though many people say to me that lard is the most appropriate one for both taste and aroma, I understand it, but I still like the butter version of the egg yolk puff pastry. Mainly because the milk flavor is full of flavor when eaten, it is not comparable to lard. And sealed for 10 days is still milky. Very suitable for friends who have faith or are not used to eating lard! Of course, lard also has the advantages of lard, I believe many small partners know that the shortening effect of lard is better, some say that it is more crisp than butter, but if the puff pastry is good, butter will also be crispy to the slag. I have tried not to put the deoxidizer sealed and stored, the fourth day will become crispy, if you put 30 types of deoxidizer sealed preservation, 7 days or crisp.
by rumi酱
Water oil skin
Medium gluten flour 165g
Netland grass-fed light butter 60g
Whole egg mixture 15~20g (can be left alone)
Powdered sugar 15g
Salt 1g
Water 55~60g
Puff pastry
Low gluten flour 140g
Butter 80g
Filling
Low sugar oily red bean paste filling 350g~400g
ornament
Raw eggs to taste (only yolks)
Black sesame seeds to taste
Fresh salted duck eggs 14-15 pieces (70g/1)
1. Clean the shell of the salted duck egg;
2, after knocking on the salted duck egg, take out the duck egg yolk to clean, and then put it into the baking tray, spray with white wine, send it to the oven at 180 ° to bake for about 4 to 5 minutes, here the time can not be completely copied, the surface of the egg yolk can be dried, do not bake out the oil;
3, this is vacuum-packed salted duck egg yolk, the processing method is different from fresh bumps, completely thawed one night in advance, and then soaked in the appropriate amount of corn oil overnight, and then sent to the oven to bake;
4, then wrap the egg yolk with bean paste filling, seal and refrigerate for later; bean paste filling about 25g;
5, prepare the above ingredients, I double do so the amount is more;
6, the left water oil skin: put the material of the water oil skin into the bread machine to choose the kneading mode for 20 to 30 minutes, do not need to cover the lid, knead until the dough has a ductile film, cover the plastic wrap seal the refrigerator refrigerated and still for 30 minutes; the right side of the puff pastry: butter softened to a state of recession with a light press, and then mixed with low gluten flour and kneaded evenly, covered with plastic wrap to seal the refrigeration for 30 minutes; want to make more than 70g of egg yolk crisp, water oil skin and puff pastry are divided into 14 small portions; about 64, 5g or so divided into 16 small portions ；
7, water oil skin on the bottom, oil crisp on the top;
8. Use the tiger's mouth to slowly close the mouth into a small ball;
9. The closing point is facing upwards;
10, with the palm of the hand pressed, and then rolled round, do not need to roll out the particularly large, the edge does not need to be specially rolled thin;
11. The first rolling, use the rolling pin to roll out from the middle to the bottom of the two ends, roll out into a beef tongue shape of about 15cm, roll up from top to bottom, cover with plastic wrap and let it relax for 15 minutes; (If the room temperature exceeds 24 degrees, refrigerate and relax)
12. The second roll, also press the palm of your hand first;
13, then from the middle to the bottom of the two sides rolled out, about 20 ~ 25 cm long;
14. Roll up from top to bottom, cover with plastic wrap and let it relax for 15 to 20 minutes;
15, roll out the circle and then wrap the bean paste, this time the rolling circle does not need to be too large; (here the operation method details please see the cover picture video demonstration)
16. After wrapping, cover with plastic wrap and let stand for about 20 minutes to 1 hour, then brush with pure egg yolk liquid; (Please preheat the oven 15 minutes in advance at 200 ° )
17, brush with egg yolk liquid, sprinkle with black sesame seeds and immediately send to the oven, medium layer up and down heat 180 ° bake for 30 minutes,
18, this is the effect of not putting the deoxidizer sealed and stored on the fourth day;
19, this is also the fourth day, crisp soft taste; (after the egg yolk crisp becomes soft, the middle layer up and down the heat 160 ° back baking for 5 to 10 minutes)
20, can also be made into an open crisp, it is recommended to divide into 16 small portions, the previous operation is the same, just after brushing the egg liquid, and finally cut the cross at the top.
The temperature of the above baking is for reference only, can not be completely copied Oh, the temperature of each oven will have a slight temperature difference, so you need to understand the temper of your oven flexible adjustment; butter is required to soften the state; room temperature as far as possible to control below 24 degrees, the whole process needs plastic wrap cover, if you feel that the dough is dry, you need to cover a wet towel on top of the plastic wrap to moisturize.
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