Make some Matcha egg yolk pastry for the festival(guo jie ying ge jing zuo ji ge mo cha dan huang su )

Make some Matcha egg yolk pastry for the festival

Introduction:

"In the twinkling of an eye, the Mid Autumn Festival is coming very early this year. Last year, more than 200 moon cakes were made. I was dizzy. So, I have been struggling with whether to make moon cakes, whether to make moon cakes, whether to...... Well, I've decided not to. However, there must be an appropriate food for the festival. Since I bought egg yolk in advance, I'd better make some egg yolk pastry. I've never made pastries of pastry, but the basic principle is clear. Shortening is mainly due to the alternation of the skin and the pastry. Because the pastry is solid at room temperature, the separation between the skin and the pastry is formed after high temperature heating. In Western baking is very similar to Danish bread, such as common croissants, is this kind of crisp bread. The difference is that Chinese pastry with lard, western style with butter, lard and butter are solid at room temperature. It's OK for many people to switch to vegetable oil for health, but the stratification is not so obvious, and the crisp taste is still there. Yolk pastry consists of several parts, namely, oil skin, pastry, stuffing and yolk, which should be prepared separately. Oil skin is a mixture of flour, lard, sugar and water. It is mainly used as the skin of yolk pastry, especially the layered layer. Some of the squares contain low powder, while others contain medium powder. I think it's better to use medium powder in order to make the layers beautiful. Because the flour has a certain degree of gluten, it can ensure that the layering is clear and not broken. The pastry is wrapped in the oil skin, and separated from the oil skin layer by layer through rolling and folding for many times. The pastry is mainly a mixture of lard and flour, and some ingredients are also put in the pastry. For example, the Matcha I used this time can also be changed into something else. Fillings, egg yolk pastry commonly used fillings are lotus paste fillings, bean paste fillings, there are finished products, you can also fry their own. It's troublesome to stir fry by myself. I have to cook first, then add oil and sugar. Basically, I'll stand by the kitchen table for half a day. So I choose to buy the finished stuffing and choose a reliable brand. I choose Shunnan Jinzhuang, an old brand. The low sugar one is not sweet. You can buy it according to your preference. Yolk, you can buy ready-made yolk, you can also buy raw salted duck eggs to knock, of course, if you pickle salted duck eggs better

Production steps:

Step 1: Boil lard. It's boiled in lard. In fact, it's my first time to boil lard. I went to the vegetable market and asked the stall owner to know what kind of lard is. Fortunately, I went to the market in the north of the city. The lard was sold in a separate stall. It was easier to find. Pig oil cut into small particles, must be small, I cut almost the size of mahjong pieces, very wasteful, part of the fuel consumption can not come out.

Step 2: process the yolk. I bought the yolk early, because I hesitated, so the yolk was frozen. The pretreatment is mainly to deal with frozen egg yolk, fresh egg yolk is not treated. I take out the frozen egg yolk, do not defrost, spray the Baijiu, and bake it for 10-15 minutes at 120 degrees, and see that yolk starts to run oil. Then put it in a clean glass bowl and soak it in vegetable oil. I prepared it on Saturday and started on Sunday.

Step 3: oil skin material: high gluten powder, low gluten powder a, lard a, sugar powder and water. Mix the oil skin materials into a ball, and knead the tendons as well as possible. My one is not very smooth, but it's cramped. It's better to rub it smooth. Cover it with plastic wrap and let it stand

Step 4: Pastry material: low gluten powder B + lard B. Mix the pastry materials, I put Matcha powder, 6G, mix well. Cover with plastic film and set aside

Step 5: prepare the yolk and filling during the standing of the crust and pastry. Drain the yolk as much as possible, then take one yolk and weigh 35g with red bean paste. It's divided into 16 parts. Then round the bean paste, press flat, wrap the egg yolk in the red bean paste, then round and set aside

Step 6: divide the crust into 8 parts and the pastry into 8 parts, and round them respectively.

Step 7: I didn't take a picture of this step. Remember that green is inside, white is outside, wrapped into a ball. Roll round, press flat, roll round with rolling pin, roll from top to bottom, cover with plastic film, save 30 minutes. Look, the crust and pastry have been mixed

Step 8: after 30 minutes, take out the roll and roll it with the rolling pin. It's better to roll it from top to bottom. Only by rolling it twice can it be crisp and layered. Save another 30 minutes

Step 9: take out a roll, cut it horizontally from the middle, with the transverse incision facing down, and roll it into a disc with a rolling pin. It's better to roll it into the shape of dumpling skin, that is, the middle is slightly thick, and the outer circle is thin. If you keep the dumpling well, the folding will not be too thick.

Step 10: use this skin to wrap the egg yolk filling in the bean paste, roll it round and arrange it on the baking plate. Look, it's not baked yet. It's layered.

Step 11: preheat the oven at 170 ℃ for about 30 minutes, and the surface will turn yellow

Materials required:

GAOJIN powder: 140g

Lard: 50g (a)

Low gluten powder: 10g (a)

Sugar powder: 30g

Yolks: 16

Red bean paste: right amount

Water: About 60g (adjusted according to flour)

Note: 1, the above skin and pastry together about 470g, divided into 16, each about 30g, so the stuffing and yolk to at least 30g, a little more to 40g is also OK, not too much, otherwise the skin becomes thin, less achievement, not crisp enough. 2, lard is better, such as their own boil to use lard, go to the vegetable market manager to want lard, not fat pork. 3, yolk pre cooking You can get rid of it

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Guo Jie Ying Ge Jing Zuo Ji Ge Mo Cha Dan Huang Su