"Egg Yolk Crisp" (super detailed steps)?

Ingredients?

Oil dough:

100 grams of all-purpose flour

35 grams of lard

10 grams of sugar

40 grams of water

Puff pastry:

70 grams of low-gluten flour< /p>

35g lard

Stuffing:

200g bean paste

8 salted egg yolks

(this Recipe to make 8 egg yolk cakes)

An appropriate amount of black sesame seeds

1 egg yolk

How to make "Egg Yolk Crisps" (super detailed steps)?

Make the oil crust first: add sugar and water and stir until completely melted. When the weather is cold, it is best to add warm water as it will melt more easily.

Add sifted all-purpose flour and lard.

Knead into a smooth dough without kneading into a glove mold.

Put it into a plastic bag and let it rest for about 30 minutes.

Then make the puff pastry, add low-gluten lard, and knead evenly.

Put it into a plastic bag and let it rest for about 30 minutes.

Weigh each portion of bean paste into 25 grams. (You can buy ready-made fried bean paste filling, or you can make it yourself.)

Preheat the oven to 180 degrees. After 5 minutes, put the salted egg yolk on the tin foil into the oven and bake for about 5-8 minutes. Don't make it oily, just 7-8 minutes done. Or steam the salted egg yolk. (Salted egg yolk is about 10-15 grams) Let the salted egg yolk cool before filling.

Shape into balls, about 35 grams each.

Remember to cover it with a fresh-keeping bag to prevent moisture loss.

Divide the dough and pastry into 8 equal portions.

Oil skin 23-24 grams per serving.

Puff pastry is 13-14 grams per serving.

The oil crust is about the same softness and hardness as the puff pastry, so the pastry will not break.

Press the oil skin up, down, left and right in all directions.

Put the pastry in the middle and wrap it up.

Close.

Turn all the seams downwards, cover with plastic wrap, and let rest for about 20 minutes.

The weather is too hot, remember to cover it with a wet towel.

Roll out the rested dough.

As shown above.

Roll up.

Click once on the left and right sides. Cover with plastic wrap and let rest for about 20 minutes.

Roll it out for the second time: place it vertically, use a rolling pin to roll it out evenly from one end to the other, and make it as long as possible.

Roll it up again. After everything is rolled up, stand it upright, cover with plastic wrap, and let it rest for about 20 minutes.

Small video: Press the middle of the dough with your index finger. Pull the left and right ends together, make a round shape, flatten it, and use a rolling pin to roll it out from the middle to the left, right, and up and down into a thin round shape.

Roll out the dough and place the filling in the middle.

Make it into a round shape with all edges facing downwards. After everything is wrapped, let it rest for about 5 minutes.

While the oven is preheated to 180 degrees for 8 minutes, brush the egg yolk cake with egg yolk liquid (only egg yolk, not egg white) and sprinkle with black sesame seeds. After about 3 minutes, the egg liquid is almost dry, and then put it in the oven .

1: After 10 minutes in the oven, take out the baking sheet and brush it with egg yolk for the second time.

2: Continue to bake for about 30 minutes until the color is ready.

The finished product is as shown in the picture.

Tips

1. Be sure to use lard, which is the soul of egg yolk cake.

2. During the entire operation, the dough must be covered with plastic wrap to keep it moisturized at all times.

3. Some people like the egg yolk meringue to be cracked, and some people don’t like it. This recipe has cracks. During the heating process, the gas inside expands, and there will be an expansion process. If you don’t want cracks, you can bake it until puffed up and set, then brush it with egg wash and sprinkle with sesame seeds!

4. The egg yolk must be fresh whole salted duck eggs. The egg yolk cake made from fresh egg yolk is delicious enough.

5. The egg yolk cake tastes best within a few hours after it is baked. It is best to eat it now. If there is any leftover, be sure to put it in a ventilated place and finish it within two days. If there is really too much left, it is recommended to put it in a sealed bag to let out the excess air before putting it in the refrigerator. When you want to eat it, preheat the oven to 120 degrees for 5 minutes and bake for 2-3 minutes. Too delicious to have any friends? I did an experiment and ate it within a week, no problem.