There are about 388kcal in 100g of egg yolk pastry.
Egg custard is a traditional Chinese pastry made of wheat, butter and egg yolk. In recent years, with the continuous upgrading of the ingredients used, egg yolk pastry has gradually become a Netflix product. Egg custard is a high-calorie food, 100g of egg custard has about 388kcal. Eating a small amount of soufflé can effectively increase satiety and reduce the intake of other staple foods. However, it is important to note that eating too much may cause the calories in the soufflé to accumulate in the body and turn into fat.
Note, when making soufflé, always use lard, it is the soul of soufflé. Keep the dough covered with plastic wrap at all times to moisturize it throughout the operation. The yolks must be fresh whole salted duck eggs, take fresh yolks out of the soufflé is delicious. When wrapping the filling, be careful to pack the bottom tightly, otherwise it will burst open after baking.
Egg yolk pastry production method
1, the salted egg yolks in a baking dish, sprinkle a little salt, placed on a baking sheet into the oven baking (about 5 minutes), remove the spray on a little rice wine to remove the fishy, and then placed on standby.
2. Put the medium gluten flour, powdered sugar, and cream into a saucepan. Mix in 2/3 of the warm water, then add the remaining 1/3 of the water and stir to combine thoroughly. Set aside and spread out for about 15 minutes, then roll into long strips and divide into about 50 equal portions.
3. Mix the butter and low gluten flour together, roll out the dough into long strips and divide into 50 equal portions, about 20g each, then the shortening is ready.
4, the shortening will be wrapped into the oil skin that will become the pastry.
5, red bean paste divided into 50 equal parts, the salted egg yolk into the red bean paste into the filling.
6, the puff pastry pole open, and then from the top to the bottom of the roll up, and then turn 90 degrees and then pole open again from the top to the bottom of the roll up.
7, wrapped into the filling, and then placed on a baking sheet, back and forth 2 times to brush the egg yolk, sprinkled with sesame seeds, and then sent to the oven baked into.