Flour: lard: water: sugar = 20: 7: 9: 1.

Crispy:

Low flour: lard = 2: 1 (soft oil in summer, 5% low flour can be added).

Oil skin: pastry: filling = 7: 3: 5

70g/ piece of egg yolk pastry needs 28g of oil skin, pastry 12g and stuffing+egg yolk =30g.

The prescription is 24 tablets, 6 tablets per box and 4 boxes.

material

363 grams of flour (oil skin)

Lard (oil skin)127g

Water (oil skin) 164g

Sugar (oil skin) 18g

Flour (pastry) 180- 190g

90g of lard (ghee)

24 pieces of egg yolk

240 grams of red bean paste

Favorite souffle recipe method (commonly used ratio conversion)

Mix the oil skin materials and knead until the film comes out. Wrap with plastic wrap and wake up 15 minutes.

Crispy materials are mixed together.

Prepare the stuffing, the yolk should not be too big, about 12g is enough.

The package is 10g bean paste, and the whole filling is about 22g, which is too big to wrap.

Open crisp. Bag.

170℃ for 25 minutes

skill

Please refer to the recipe steps of kitchen red for the detailed steps of opening crisp.

This recipe mainly records a very useful proportion data.

Please search the formula of red bean stuffing for stuffing.

"Erduoyan" and "Wang Zhihe" are recommended for commercial bean paste, which is not thin, well packaged and sweet but not greasy.