Egg yolk pastry (20 pieces)(dan huang su ge )

Egg yolk pastry (20 pieces)

Introduction:

"The yolk crisp sounds crisp, and does anyone like the yolk when they eat salted eggs! The combination of crispy skin and egg yolk and bean paste will always unconsciously eat one more

Production steps:

Step 1: I use raw salted eggs, one is cheap, the other is to know it is real yolk! Egg yolk is stripped out and preserved with Baijiu for 20 minutes.

Step 2: preheat the oven at 160 ℃ and bake for 8 minutes

Step 3: mix the water, oil and pastry

Step 4: knead into smooth dough, the water oil skin will be a little sticky, feel almost not sticky on it

Step 5: divide the dough into equal portions

Step 6: flatten the water oil skin in the palm and wrap it in the pastry,

Step 7: turn the mouth of the tiger to make a circle

Step 8: flatten and roll into the shape of ox tongue

Step 9: roll up from the top and place vertically

Step 10: roll it into a tongue shape

Step 11: roll up and relax for 20 minutes

Step 12: take a roll and put it into the bean paste stuffing

Step 13: fix the bean paste stuffing with your right hand, and turn it with your left hand

Step 14: put it in the baking tray, press it flat, brush with the whole egg liquid and sprinkle with sesame seeds

Step 15: put in the middle layer of the oven, heat 200, heat 190 (adjust according to your oven, about 200) 25 minutes, the surface is golden!

Materials required:

Water oil flour: 340

Pastry: 225

Butter lard: 114

Water oil skin lard: 136

Water, oil and sugar: 60

Water oil skin water: 95

Bean paste: 320

Egg yolk: 20

Note: the oven temperature should be adjusted according to your own oven, you can eat it when you cool it out! It's Crispy! This is the first time to do, family love to eat, my husband came back from work to eat several!

Production difficulty: Advanced

Process: Baking

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Dan Huang Su Ge