Egg yolk pastry is often favored by many people for a reason, it itself is not too sweet and not greasy, the skin crispy, clear, sweet red bean paste wrapped in salted egg yolk, sweet salty, soft and crisp, a variety of delicious intertwined together, eat don't mention how satisfied! Bite on a mouthful, crispy to the bone, full of red bean paste flavor with sour egg yolk core, the original taste is clearly organized but also the ultimate combination of the people who have not eaten soufflé is not enough to talk about life. The channel crispy skin and soft filling, coupled with the sandy glossy yolk to reach, an instant impact on your taste buds.

But, many small partners, no matter how many times they do, will find so a problem. Why do you do the soufflé yolk and dry and hard, and other people do out of the soufflé yolk bright yolk and turn sand out of the oil? Today we will teach you a method. Just one step, store you to do out of soufflé flavorful and delicious, yolk turn sand out of oil, delicious to burst.

Here to see it, a minute to learn oh. Egg yolk pastry food: oil skin food: Xinliang Chinese dim sum special type powder 250g, animal oil 88g, sugar 40g, water 100g. shortbread food: low gluten flour 180g, animal oil 90g, inside; red bean paste filling 500g, salted duck egg yolk 20. Decorative design; egg yolk liquid appropriate, black sesame powder appropriate practice:

frozen salted duck egg yolks are first soaked in vegetable oil for 1-3 days, put in the freezer to stay overnight. This step is very important. Do not soak the oil, make the moon cake egg yolks eat very dry, the flavor also tastes bad. How about using fresh salted egg yolks can be directly cracked only do. Egg yolk coated with a layer of pure grain wine, put into 180 degrees heating a little better electric oven, bake about 8 minutes to remove.

Pour all the oil skin raw materials into the toast bread barrel, run the kneading program flow, kneading 20min. knead until the batter is very glossy and soft, can top out the rubber glove plastic film, so that the back side of the roll will not be easy to break the skin. Put the dough into a bowl, cover tightly with plastic wrap, and loosen the dough for 30min. Stir in the low-gluten flour and animal oil to make a batter, then cover tightly with plastic wrap and refrigerate for 30min.

Take one duck egg yolk and add the red bean filling, totaling 33g a piece. Weigh the fillings one by one. Squeeze the red bean filling, wrap it into one egg yolk, close the mouth and roll it round, one filling is ready. Wrap all the red bean paste in this way, then cover tightly with plastic wrap and set aside in the refrigerator. When the loosening time is up, divide the oil crust and shortcrust pastry into 20 equal portions, roll them out and cover with plastic wrap.

Take one portion of oil skin, use a rolling pin to roll it into a ring shape, put one portion of shortcrust pastry on it vertically, wrap it like a bun, and remember to pinch it at the end. All wrapped up, cover tightly with plastic wrap and relax for 20min. take a portion of the mixed dough and roll it into a cow tongue shape and fold it into a tube from top to bottom. Using a rolling pin, gently roll the dough into a long strip, keeping an eye on the range, so you don't have to roll it out and poke it.

Gently roll from top to bottom. The first step is to roll out the dough from the top to the bottom, and then roll out the dough from the center to the top and down with a rolling pin, and then roll out the dough into a rectangular shape as far as possible, and then roll out the dough from the top to the bottom. tighten it.

Place the meringues on a baking sheet, brush with egg yolk mixture and sprinkle with black sesame seeds. Send into the heating a little bit of electric oven, easy on the fire 180 ℃, go to the fire 170 ℃, medium-high, baking 35-40min. crispy crumb, full of mouth turn sand shiny yolk, an opening let you simply can not stop, the whole family love to eat, the guys quickly look at it.