Egg yolk pastry is a traditional Chinese dessert, the crust is crispy and fragrant, the filling is soft and salty egg yolk, a bite of crisp to straight off the crumbs, layer by layer, sandy sticky, not yet finished, mouth and mouth! The following is to share with you the specific method of egg yolk pastry.
I. Key raw materials:1. oil skin part: 125g of gluten flour, lard 42g, 45g of water, salt 0.7g, 25g of sugar
2. shortening part: 90g of low gluten flour, 45g of lard
3. filling: 25-30g or so a salted duck yolks, 12, black sesame seeds, fresh egg yolks, white wine, moderate amount!
2. Steps:1. Prepare the oil skin, shortening materials, lard is refrigerated solid state
2. Oil skin part of the material into the bread bucket, kneading program for about 30 minutes, 1-2 kneading program
3. Knead the oil skin during the shortening material into a clean bowl
4. Wear PVC gloves, the shortening part of the material kneaded well, put into a Put the pastry into a plastic bag and put it in the fridge to chill
5. When the crust is ready, pull out the membrane
6. Put the kneaded crust into a plastic bag, and put the crust into the fridge with the shortcake to chill for 30 minutes
7. Put the egg yolks into a baking tray lined with greaseproof paper and sprayed with white wine, and put it into the middle of the oven and bake it for 5 minutes, at 180℃
8. Filling, filling 25-30g one, the picture of the yolk is 12-14g one
9. Take a filling rolled, the middle of the press into a nest shape, into the baked yolks, the right hand tiger's mouth position to the top of the slowly closed, do not have to completely closed
10. Refrigerated wake up the crust, take out the slight return to the temperature for a while, will be divided into 12 parts of the oil crust, the shortening, covered with plastic wrap, to prevent drying out of the oil crust, take a Oil skin, rolled round, placed in the palm of the left hand, with the palm of the right hand, flattened, put on the shortcake
11. Oil skin will be shortcake wrapped up, the right hand tiger's mouth up the mouth to tighten the mouth, tighten the mouth, according to the order of the emissions, when the operation to the last, the first one is already good wake up
12. Take a wrapped up the dough, mouth facing upwards, flattened, rolled with a rolling pin from the center to the top or bottom, do not need to roll too long!
16. Take a two rolled out roll, from the center, press flat, the two ends to the middle of the press
17. Slightly flattened, with a rolling pin gently rolled out, rolling in one direction, rolled into a circle, put the ball of filling
18. Then inverted, the filling down, the crust to the ball of filling, flip face up, with your right hand, tiger's mouth position slowly upward to close the mouth, wrapped in one can be preheated! Bake in a preheated oven at 180℃
19. All wrapped up and placed on a baking sheet, cover with plastic wrap to prevent drying out
20. Brush with a layer of egg yolk mixture and sprinkle with sesame seeds
21. Place in a preheated oven, top and bottom at 160℃ and bake for 5 minutes, remove from the oven, brush with a layer of egg yolk mixture, and brush with a layer of egg yolk mixture for a second time and sprinkle with sesame seeds, and place in the middle of the oven. middle of the oven, turn up and down 165-175 ℃, bake 35-38 minutes
22. Bake well removed, cool 2 hours from the cold, it can be.