Egg-Yolk Puff(dan huang su )

Egg-Yolk Puff

Introduction:

"I've made nine of them. You can adjust them by yourself."

Production steps:

Step 1: first, boil the lard one day in advance, wash and cut it into small pieces, add half a bowl of water in the pot and boil it slowly over low heat. I cut it too big. (you must cut it down, it's easy to boil, and it's also fresh.)

Step 2: Boil the lard a little dry and filter out the oil

Step 3: it's like this after cooling,

Step 4: knead the dough and pastry (I knead the dough in the toaster for 10 minutes), put them aside for 10 minutes, (30g of the dough and 16g of the pastry) roll the dough and pastry for 10 minutes, roll them up and down, roll them down for 10 minutes (I forgot to shoot them), roll them up and down and roll them down,

Step 5: roll well and keep quiet for 10 minutes (cover with plastic wrap to prevent drying during the period)

Step 6: press your mouth up like this in the middle

Step 7: fold over

Step 8: roll it into a circle and wrap it with stuffing

Step 9: I also made two patterns, brush with egg yolk, sprinkle with sesame, and put them in the preheated oven 180 degrees for 25 minutes

Step 10: put the stuffing in the oven in advance, put it into the disposable bag and roll it with a rolling pin

Step 11: put all the stuffing together (of course, the stuffing can be adjusted)

Step 12: grasp well with disposable gloves

Materials required:

Low powder: 100g

High flour: 50g

Lard: 50g

Water: 42g

Sugar: 25g

Walnut: right amount

Black Sesame: right amount

Cashew nuts: moderate

Bean paste: right amount

Condensed milk: right amount

Honey: right amount

Note: do not be afraid of boiling lard water will gradually come out, because in the process of boiling water will first evaporate, boiling water is not easy to paste. Just the right amount, not too much

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Dan Huang Su