Super delicious egg yolk crisp detailed preparation! Layer upon layer! The bean paste is soft and the egg yolk is mellow and fragrant, so delicious

Today's is the lard version, the traditional egg yolk crisp is made of lard, the egg yolk crisp is made layer by layer, the taste is crispy, the bean paste is soft, the salted egg yolk is mellow and fragrant, and every bite is full of deliciousness!

Material: oil skin + puff pastry

Oily skin part:

450 grams of all-purpose flour, 165 grams of lard, 180 grams of water, 70 grams of caster sugar

Puff pastry: 360 grams of cake flour, 180 grams of lard

Others: 48 salted egg yolks, 1200 grams of bean paste

The given material is the amount of 48 egg yolk crisps, which can be increased or decreased according to the actual situation.

Steps:

1. Mix the oil skin material evenly, knead it until it is fully expanded, and put it in a fresh-keeping bag to rest for about an hour. If you can't rub the glove film with your hands, at least knead it to a translucent film. This step is very critical, how many layers of puff pastry are flattened in the end, whether it is uniform depends on whether you knead the dough in place in this step, and the most effortless way is to throw it into the bread maker and knead the dough.

2. Use this time to process the egg yolk. Spray the egg yolk with a watering can with a small amount of liquor, preheat the oven to 180 degrees, and then put it in the middle of the oven for 7 minutes. Until the surface is whitish, the bottom has just begun to bubble oil, the oven temperature should be accurate, and the oven with temperature difference adjusts itself. Whether the temperature and time of baking egg yolk is accurate determines the oiliness of your egg yolk crisp and finished egg yolk.

3. After the puff pastry is mixed evenly, it does not need to wake up and is directly divided into 48 equal parts. After the oily skin wakes up, it is also divided into 48 parts and kneaded into small round balls. Take the weighed and weighed. This step must be fast. Cover with plastic wrap while dividing, and cover all the corners and corners, otherwise the oil skin will dry up, and the puff pastry will be rotten in the end, and it is not easy to wrap.

4. Take an oily skin and put it in the palm of your hand, press it with the palm of your other hand to open about twice the size of the puff pastry, put the puff pastry in the middle, push it up little by little with the tiger's mouth, wrap it tightly (as long as the dough is kneaded well, wake up for a long time, and the extensibility will be very good and push) cover it with plastic wrap while wrapping, and wake up for 20 minutes

5. Close the mouth upwards, put it on the silicone mat (or on the board) and flatten it with the palm of your hand, roll it out, don't roll it too long, it becomes a cow's tongue, and you can roll it up for a circle and a half. After rolling up, you don't need to wake up, immediately roll it out longitudinally again, and roll it out in a long strip shape for the second time, not too long, and roll it up about two and a half times. Then cover with plastic wrap and let stand for more than half an hour, be sure to cover tightly!

6. The time to rest is used to wrap the filling. 25 grams of bean paste wrap an egg yolk, the technique is the same as the puff pastry, no need to cover with plastic wrap.

7. After the puff pastry wakes up, press it from the middle with your index finger, and then flatten both sides with the palm of your hand to the middle. Roll it out, twice as big as a bean paste ball, not too big, otherwise there will be too many wrinkles at the bottom after wrapping, which will affect the appearance. The edges are thinner than the middle. The thicker the middle of the bake, the more cross-sectional layers are cut, the clearer. Put the bean paste balls in the middle, and push them up in the same way as the puff pastry. Push it and turn it a little. The whole thing is to push the bag while turning in circles.

8. Push it to the top and squeeze it together, and those with obsessive-compulsive disorder can pull this little one out. If you don't have obsessive-compulsive disorder, such as me, you can press the small one, press it with the ball, and put it on the baking tray as a bottom.

9. After wrapping, brush the egg yolk liquid twice, 3 pure egg yolks, and brush 48 egg yolk crisps twice. Don't brush too thick every time, otherwise it will flow, stop for five minutes after brushing the first time, and then brush the second time, if you want a beautiful and perfect appearance, you can patiently brush it twice. The previous steps have been survived, and the egg wash is considered a god horse~!After brushing the egg wash twice, sprinkle black sesame seeds, black sesame seeds are standard, if you really want to sprinkle white sesame seeds and coconut crisp grains, you can be happy!

10. Preheat the oven to 180 degrees and bake in the middle of the oven for 30 minutes, and the baking temperature is also 180 degrees. Like this, half of the long-term baking is that I preheat the oven with the baking temperature, and I don't deliberately turn up the preheating

11. Cool to warm and seal the box, which is not only clean and hygienic, but also prevents the puff pastry from responing.

The puff pastry is done well and the surface will naturally explode after baking, which proves that the puff pastry is successful. If it is not cracked, it is either over-rolled or the dough is not reconciled and the gluten is broken

A few notes: adding water to 190g is not too much, novices recommend 190g. If you add more water, the last step will be a good stop. However, after 30 minutes of baking, it is best to lower the temperature to 150, add another 5 minutes to bake out the excess water of the recipe, and the puff pastry will be crispy. If there is hot air, pay attention to the temperature should be lower than the baking temperature, otherwise the color will be too dark.

This recipe can be divided by 3 and divided by 2. 16, 24, 48 as many as you want. The three-energy square gold plate is 16, and when wrapping, you must remember to cover the dough with plastic wrap at all times, and cover it tightly all around. The dough must be out of the film, otherwise the dough has poor ductility and gluten is easy to break, and the subsequent steps cannot be operated.