Production method editing
Exercise 1
Materials (50 copies):
Materials required for oil skin: 600g medium gluten flour, 0/00g sugar powder/kloc-,230g cream and 270g warm water.
Crispy: 300g cream, 500g low-gluten flour.
Others: red bean paste 1200g, 50 salted egg yolks, a little black sesame seeds, a little salt and a little rice wine.
Steps:
(1) Put the salted egg yolk in a baking tray, sprinkle with a little salt, bake in the oven (about 5 minutes), and spray a little rice wine after taking it out.
(2) Put the medium gluten flour, powdered sugar and cream into a pot, first add 2/3 warm water to mix, and then add the remaining 1/3 water to mix evenly.
(3) Put it aside and spread it out. After about 15 minutes, it is rolled into strips and divided into about 50 parts to form an oil skin.
(4) Mix the cream with the low-gluten flour, roll it into strips, and divide it into about 50 portions, each of which is about 20g- crisp.
(5) wrapping the dough in the dough to form the dough.
(6) Divide the red bean paste into 50 equal parts, and wrap the salted egg yolk into the red bean paste to form a filling.
(7) Open the dough, then roll it up from top to bottom, turn it 90 degrees, open it again, and roll it up from top to bottom.
(8) Wrap the stuffing, then put it on the baking tray, brush the egg yolk twice, sprinkle with sesame seeds, and then put it in the oven for baking.
Exercise 2
Raw materials:
Oil skin: medium flour 140g water 55g powdered sugar 15g butter 65g.
Crispy: low-gluten flour 1 10g Anjia butter 55g.
Filling: 240 grams of red bean paste, salted duck egg yolk 12 pieces.
Steps:
1, sifted powder and oil skin raw materials are mixed and kneaded evenly, and put aside in a fresh-keeping bag to relax for 30 minutes.
2. Pastry making: low-flour sieving and softening butter are mixed and relaxed in a fresh-keeping bag for 30 minutes.
3. Soak the egg yolk in edible oil for 2 hours in advance, spray high-alcohol liquor into the preheated 180 degree oven and bake for about 5 minutes. It is well observed that the oil is not baked.
4. Divide the bean paste into 12 parts while the dough is loose, press it into a nest shape, and put an egg yolk on it. Don't wrap it all to leave a gap.
5. The slack dough is evenly divided into 12 parts.
6. Wrap the dough with oil skin, close it, flatten it by hand, roll it up and down from the middle with a rolling pin, and roll it three times from top to bottom. Then roll it twice from the first one, roll it up in the same way, and relax for about 15 minutes.
7. Pick up a "rolled dough" and press it in the middle, so that both ends are tilted upward. Gather the irregular edges in the middle by hand and flatten them into a circle.
8, put a bean paste egg yolk stuffing with the help of the tiger's mouth to gather and pinch, slightly trim and shape, and put it into a baking tray with oil steps.
9. Brush the egg yolk liquid on the surface and stick black sesame seeds on each egg yolk embryo with a rolling pin head.
10, preheat oven at 200, fire at 200℃, fire at 180℃, or 190℃ if the fire cannot be controlled independently, and bake in the middle layer for 25 minutes. Gently press the edge to show that it is cooked. [ 1]
Exercise 3
Materials:
Oil skin: medium flour 150g, lard 50g, fine sugar 5g and water 65g.
Crispy: low flour 120g, lard 60g.
Stuffing: 2 16 grams of red bean paste and 6 fresh salted egg yolks.
Steps:
1, fresh salted duck eggs take out salted egg yolk, put it on tin foil, sprinkle with a little white wine, put it in a preheated oven 18 10 for about 10 minutes until the egg yolk is oily, and let it cool for use.
2. Soften the lard, sift the powder, mix the oily skin materials together to form oily skin dough, mix the crispy skin materials into crispy skin dough, and put it in a fresh-keeping bag to relax for 10 minute.
3. Prepare 6 baked salted egg yolks, red bean paste, black sesame seeds and 2 loose dough for later use. Salted egg yolk is divided into two parts with cotton thread: 12 egg yolk, 12 oil skin and 12 crisp. Roll out the oil skin and wrap it in the dough.
4. Wrap it, flatten it, roll it into an oval shape, roll it up from top to bottom, cover it with plastic wrap and relax for 20 minutes, then roll it into an oval shape and relax it 15 minutes.
5. When the dough is slack, make egg yolk and bean paste stuffing. Divide the bean paste into 18g, knead it round, then roll it out and wrap it in egg yolk and knead it round.
6. Press your thumb in the middle of the dough roll, put the two ends together, flatten and knead it into a ball, then roll it out, wrap the prepared egg yolk and bean paste, slowly push it up and close it.
7. Finally, make the souffle, with the mouth down, and make 12 pieces at a time. Brush with egg yolk liquid and sprinkle with a little black sesame seeds, and bake in the preheating oven 190℃ for about 30 minutes. You can take out the souffle when you see its golden surface.