The kitchen novice can also make a layered crispy egg yolk crisp, salty and sweet, a success

Egg yolk crisp is a Chinese dim sum, it has a golden crispy, layered skin and salty and sweet filling, the most attractive in addition to the crispy and dregs taste, is the salted egg yolk flowing oil.  

 

The ingredients for the ten egg yolk crisps are as follows

Oily skin:

125 grams of high-gluten flour

13 grams of sugar

45 grams of lard

57 grams of water

Puff pastry:

88 grams of low-gluten flour

42 grams of lard

10 salted egg yolks, 220 grams of bean paste filling, 1 egg yolk, appropriate amount of sesame seeds

Step 1: Spray the egg yolk with high white wine, put it in the oven and bake it at 180 degrees for about 15 minutes. The freshly knocked egg yolk must be cleaned of the egg whites on the surface so as not to affect the taste.

Step 2: Mix all the materials of the oil skin together, mix evenly with a silicone spatula, then put it on the cutting board, beat it a few times, and then knead out the glove film with skill, this glove film does not need to be as thin as toast, and then seal it and relax it at room temperature for half an hour. Then to make puff pastry, mix low-gluten flour and lard into a particle-free dough, wrap it in plastic wrap, it is recommended to use coagulated lard to make puff pastry, otherwise it will not be able to form a dough, if the room temperature is very high, you can also put the puff pastry dough in the refrigerator to refrigerate.

Step 3: Divide the bean paste into 10 equal portions, 22g each. After dividing it, knead it round in the palm of your hand and press it flat, put in a baked salted egg yolk, slowly tighten it upward with the tiger's mouth, and finally knead it round for later use.

Step 4: Divide the loose oily skin into 10 equal portions, 24g each. Divide the puff pastry into 10 equal portions, 13 grams each. Take an oily skin and put a puff pastry on it after flattening, or slowly close it with the tiger's mouth, cover it with plastic wrap after rubbing it round, and relax for 15 minutes.

Step 5: Take a puff pastry, press it flat and roll it into a cow's tongue shape of about 15 cm, roll it up from bottom to top or from top to bottom, cover it with plastic wrap and continue to relax for 15 minutes. Then press the rolled puff pastry flat again, roll it into a beef tongue shape of about 20 inside, and then roll it up from the bottom up.

Step 6: Take the first rolled puff pastry, press both sides to the middle, then roll it into a dough with thick edges in the middle, put the finished bean paste egg yolk filling in, slowly close it up with the tiger's mouth again, rotate while closing, and finally tighten the mouth.

Step 7: After everything is done, brush each raw embryo with pure egg yolk liquid and sprinkle some sesame seeds. Preheat the oven, then bake at 180 degrees for about 30 minutes, then bake at 200 degrees for another 5 minutes.

Tips:

All-purpose flour can also be used for oily skin flour, but the gluten is different, the flour brand is different, and the water absorption is also different, so it is best to reserve a little water and lard first. The oil skin must be kneaded out of the film, so that the ductility of the oil skin is the best, and it is not easy to break in the later production. The flour of the puff pastry cannot be replaced, and it is necessary to use low-gluten flour in order to get a crispy texture.

Roll the puff pastry gently, not up and down like rolling noodles, left and right. Roll out the puff pastry, roll it down twice, roll it up twice and roll it up. When rolling out the round puff pastry for the last time, it is best to apply a little oil on the panel, otherwise the puff pastry at the bottom is easy to break.

If you don't like lard, you can also change it to butter, but butter doesn't have the same puffing effect as lard.

The temperature of my oven is low, I bake for a little longer, and the moisture is reduced, which can keep the crispy texture of the egg yolk for a longer time, but the humidity in the air and the oxidation of the skin will make the taste softer, it is recommended not to do too much at once, if you don't eat it in time, it is best to store it with a packaging box with desiccant, or you can re-bake it for a few minutes before eating.