Ingredients are 12 egg yolk puff pastries. This time I made the following two servings of 24 pieces.
by A Touch of Light 666
【Water oil skin】
Medium gluten flour 150 g
Lard 50 g
Sugar 15 g
Water 66 g
【Puff pastry】
Low gluten flour 95 g
Butter 55 g
【Filling】
12 salted duck egg yolks
Red bean paste 260 g
High liquor to taste
【Decoration】
1 egg yolk
Cooked black sesame seeds to taste
1: Raw salted duck eggs with yellow clay and wash off the yellow puree.
2: Peel the salted duck eggs, remove the salted egg yolks, place them on a baking sheet covered with oil paper, and spray with a thin layer of highly white wine to remove fishy.
3: Bake at 180 degrees Celsius in the oven for 5 minutes, slightly oily on the surface.
4: After roasting the salted duck egg yolk, remove the white film at the bottom and cut it cold.
5, salted egg yolk and bean paste weighed together, a total of 35 grams, duck egg yolk is generally about 15 grams, hands of bean paste round, flattened with palms, wrapped in roasted salted egg yolk, with the tiger mouth slowly push the bean paste up, until the salted egg yolk is completely wrapped.
6: Gently rub your hands together and cover the wrapped bean paste with fresh wrap for later.
7. Make the puff pastry part. Add all the ingredients of the water and oil skin to the chef's machine stirring pot and knead in the second gear until the ball is not dry. Turn three gears to knead the fascia, put it in the basin and relax for 20 minutes.
8. Make puff pastry. Mix the low gluten flour and butter and knead by hand into a ball.
9. Roll until delicate. Gently press the palm of your hand onto the inverted panel and push it forward. Repeat three times until delicate. Pushing and pulling back and forth with one hand is like rubbing clothes.
10. The puff pastry is divided into 12 grams. Divide the slackened oil skin into 22 grams. Wrap the puff pastry in the skin of the water, place it with the mouth facing down, and relax for about 10 minutes.
11. The first rolling takes about 15 cm, and the long strip is rolled up from top to bottom, closed down, and relaxed for 10 minutes. Cover with plastic wrap.
12: Roll out for the second time, make about 20cm, roll up and close the mouth down, cover with plastic wrap.
13: Then take out the first rolled dough, fold the middle in half, the mouth should be facing up, and then pinch the two ends slightly. Then place the dough on the board with a rolling pin to form a thin crust with a thick edge in the middle.
14: Turn the dough over, smooth and face down, and add the bean paste egg yolk filling. The mouth of the tiger slowly tightens, and the other side gently presses the filling with the thumb until it completely envelops the filling.
15: Place the wrapped egg yolk puff pastry on a baking sheet covered with oiled paper. Brush the surface with a layer of egg yolk liquid. Brush to the middle, dry and brush the second time, only once. It is best to use native egg yolk, which looks good.
16: Black sesame seeds in the middle.
17: Heat 180° in the oven, place the baking tray in the middle of the oven and bake for 30 minutes.
18. Baking
19: Bake the surface is golden brown.
20, brush the egg yolk immediately baked will not crack, want to have cracks on the dry for a while.
21. Cut open and look inside.
22, cooling the box for three days is as crispy as it is! Bake at 170 degrees Celsius for 5 minutes if the tide returns.
23, afternoon tea, egg yolk crisp with coffee ☕, the taste of happiness!
Lard at 25 degrees Room temperature is best, and the bean paste is refrigerated.
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