Egg yolk crisp with Taro(xiang yu dan huang su )

Egg yolk crisp with Taro

Introduction:

"Egg yolk pastry is a kind of Chinese pastry. Lard is generally used in the production of Chinese pastry, because lard has good shortening effect and rich flavor. If there is no lard, you can also use butter or vegetable oil to replace it, but the shortening effect is not as good as the pastry made with lard. The yolk crisp can also be used to wrap the yolk directly, or it can be used to make various kinds of pastries with different flavors, such as bean paste crisp, jujube paste crisp and so on. "

Production steps:

Step 1: peel taro, wash and dice it. Put it in microwave oven for 8 minutes.

Step 2: take out the taro and mash it.

Step 3: pour the mashed taro into the pan and stir fry slowly over low heat.

Step 4: stir fry while adding sugar and vegetable oil.

Step 5: add a small amount several times until it is completely stir fried, and then add the next time.

Step 6: stir fry until sugar and vegetable oil are completely absorbed and taro paste is no longer sticky to pot and shovel.

Step 7: salted egg yolks should be soaked in peanut oil one night in advance. I forgot to take the step chart. Divide the cooked taro stuffing into 20 equal parts and rub them into balls in turn.

Step 8: spread out a taro stuffing, and wrap the salted egg yolk in the taro stuffing.

Step 9: close down.

Step 10: Pack taro stuffing and salted egg yolk in turn.

Step 11: then make the water oil skin, mix the flour, sugar, whole egg liquid, lard and water evenly, and knead them into a smooth and soft dough (according to the different water absorption of flour, the amount of water needs to be adjusted as appropriate, and must be kneaded into a soft dough, not too dry). Divide the dough into 20 parts, knead them into balls and rest for half an hour (in order to prevent the dough surface from drying, it needs to be covered with plastic wrap or wet cloth when standing). I forgot to cover it, but it was a little dry later.

Step 12: then make the pastry. Mix the flour and lard and knead until they form a ball. Divide the dough into 20 equal parts.

Step 13: take a piece of water oil dough and flatten it into a circle.

Step 14: place the pastry in the center of the watery dough.

Step 15: wrap it up and place it with the necking down.

Step 16: roll the wrapped dough into a long oval shape with a rolling pin.

Step 17: roll it out and roll it up from top to bottom.

Step 18: turn the rolled dough 90 degrees and roll out the long oval shape again

Step 19: this long oval will be longer than the first one

Step 20: roll up again from top to bottom.

Step 21: as shown in the picture, roll all 20 portions of dough and let it rest for 15 minutes (remember to cover with wet cloth or plastic wrap).

Step 22: take a piece of dough and roll it into a circle (try to roll it into the middle thick and thin around).

Step 23: place the taro stuffing with egg yolk in the middle of the dough and wrap it.

Step 24: after wrapping, close down, roll it into a round cake, and then put it on the baking plate.

Step 25: brush a layer of whole egg liquid on the surface of dough and sprinkle with black sesame.

Step 26: after standing for 15 minutes, put it into a preheated oven of 200 degrees and bake for about 15 minutes until the surface is golden.

Materials required:

Betel taro: 1, about 500g

Fine granulated sugar: 100g

Vegetable oil: 50g

Medium gluten flour: 150g

Water: 50g

Whole egg liquid: 2 teaspoons, about 20ml

Lard: 15g

Salted egg yolk: 20

Black Sesame: right amount

Note: 1. Taro filling can be changed into a variety of your favorite fillings, such as bean paste, purple potato, lotus seed paste, etc. 2. If you don't have lard at home, you can use butter vegetable oil instead, but the shortening effect is not as good as lard. 3. Remember to cover the dough with wet wipes or plastic wrap during standing.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Xiang Yu Dan Huang Su