Egg-Yolk Puff(dan huang su )

Egg-Yolk Puff

Introduction:

"The Mid Autumn Festival is getting closer and closer. Eating moon cakes in the Mid Autumn Festival is the same as eating zongzi in the Dragon Boat Festival and Tangyuan in the Lantern Festival. Moon cakes are also divided into flat style, Su style, Cantonese style, desktop style and other different flavors. Cantonese style bean paste and egg yolk moon cakes and Cantonese style lotus egg yolk moon cakes have been made several times. Relatives and friends have tasted them and said they are delicious, so they began to make egg yolk cakes on the grass table. This time, they also started to make egg yolk cakes with a failure mentality, but the result was unexpected and satisfied with me. The finished product was very good It's beautiful. The crispy skin has distinct layers, and the taste is also very good. It's really crispy and dregs dropping when you bite the dregs all over the floor! I've sorted out the process and recorded it for my parents' reference. Let's make a necessary food for the Mid Autumn Festival at home. It's a very happy thing to enjoy the moon while eating DIY's egg yolk crisp

Production steps:

Step 1: oil skin material: low powder 145 g, lard 50 g, water 60 g, sugar 10 g, according to the order of liquid powder into the bread bucket, start a flour mixing process (15 minutes).

Step 2: Pastry material: low powder 115g, lard 55g, mix and knead into dough, wrap with plastic wrap, wake up for 15 minutes. Collect the dough in the bun and wrap it with plastic wrap. Wake up for 15 minutes.

Step 3: divide the oil skin and pastry into 12 equal parts, and rub them round.

Step 4: take a cake and press it flat. Put a pastry on it.

Step 5: wrap the dumplings like dumplings, with the mouth closed down, and do the rest in turn.

Step 6: take a small wrapped dough, flatten it by hand and roll it into an oval shape.

Step 7: roll up.

Step 8: do the rest in turn, cover with plastic wrap and wake up for 10 minutes.

Step 9: set the dough upright.

Step 10: flatten it with your hands and roll it into a tongue shape.

Step 11: roll up, do the rest in turn, cover with plastic wrap and wake up for 10 minutes.

Step 12: soak the salted egg yolk in edible oil for 30 minutes in advance to remove the fishy smell, drain the oil and bake it in the middle of the oven for 10 minutes.

Step 13: divide the red bean paste into 25g, knead round and set aside. (the bean paste is the leftover from the previous moon cake. It's made by yourself.)

Step 14: flatten the bean paste stuffing by hand and add a salted egg yolk.

Step 15: wrap, close, knead round, wrap other yolks in the same way.

Step 16: close up the dough and press the middle of the roll with your thumb.

Step 17: fold both ends to the middle and close the mouth.

Step 18: flatten it with your hands, roll it into a disc, and put in the egg yolk.

Step 19: wrap it like tangyuan.

Step 20: pinch tight.

Step 21: close the mouth down, put it into the baking tray covered with tinfoil, and do the rest in turn.

Step 22: brush a layer of egg yolk, sprinkle a little sesame.

Step 23: put into the middle layer of the preheated oven, heat up and down 175 degrees, 35 minutes.

Step 24: after cooling, you can eat it. It's also a good gift!

Step 25: finished product drawing.

Step 26: finished product drawing.

Step 27: give gifts.

Materials required:

Low gluten flour: 260g

Lard: 105g

Water: 60g

Bean paste: 300g

Salted egg yolk: 12

Fine granulated sugar: 10g

Note: please adjust the temperature according to the spleen of your oven.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Dan Huang Su