Golden cheese yolk crisp(huang jin zhi shi dan huang su )

Golden cheese yolk crisp

Introduction:

Production steps:

Step 1: white bean paste filling method: white kidney beans washed, soaked in water overnight.

Step 2: peel off the epidermis one by one after foaming.

Step 3: add the water over the beans in the pot, boil it over high heat and change it to medium heat. Turn off the heat until the beans can be easily ground into powder by hand. Take out the beans and wash them with cold water for three times. Put them into a cotton bag and directly squeeze them into mud to make white bean paste.

Step 4: put the white bean paste into the frying pan, add the fine granulated sugar and stir fry over high heat until the sugar is completely dissolved.

Step 5: change the medium heat, add butter and continue to fry until the stuffing does not stick. Change the pot to low heat and fry slowly until the stuffing temperature reaches 110 ℃.

Step 6: stir fried white bean paste stuffing.

Step 7: raw and salted duck egg yolk treatment method: wash the raw and salted duck egg yolk with salt water. (ratio of brine: Salt: water = 1:5)

The eighth salted duck egg salted duck egg white with high Baijiu, the purpose is to remove the stench of salted duck egg yolk.

Step 9: preheat the oven to 150 degrees, put the raw salted duck egg yolk into the oven and bake it at low temperature. When the salted duck egg yolk is seven or eight times cooked and there is no oil, take it out of the oven and set it aside. Bake it for about 5-7 minutes. (in order to make salted duck egg yolk taste better, when baking salted duck egg yolk, it is necessary to control the size of the fire, and pay attention to whether the salted duck egg yolk is oily at any time. It should not be too cooked. It can be about 70 to 80 times cooked. This can prevent the salted duck yolk from cracking in the stuffing or not producing oil

Step 10: roast salted duck egg yolk.

Step 11: white bean paste stuffing with salted egg yolk method: rub the split white bean paste stuffing round, and punch out the concave hole with your thumb.

Step 12: add the salted egg yolk.

Step 13: put your mouth away and rub it round.

Step 14: pack the stuffing.

Step 15: water dough method: put medium gluten flour, powdered sugar, lard and golden cheese into the container, add water in several times, and make a water dough as soft as earlobe.

Step 16: cover with plastic film and relax for 15 minutes.

Step 17: dough method: put the low gluten flour and lard into the container, quickly mix and knead to form pastry.

Step 18: cover with plastic film and relax for 10 minutes.

Step 19: divide the water dough, oil dough and stuffing: water dough: divide the relaxed water dough into 8 parts, 39G each, and set aside. Oil dough: divide the loose dough into 8 portions, 26G each. Roll round and set aside. Stuffing: 30 grams of white bean paste stuffing into about 10 grams of salted egg yolk, each about 40 grams, rub round standby.

Step 20: roll and relax for the first time: flatten the separated dough with hands, and then place the separated dough in the center of the flattened dough.

Step 21: press the oil skin with your thumb and use the tiger's mouth to push the water skin up and close the mouth. (Note: make sure to wrap the dough with water completely, and do not expose the dough with oil, otherwise the layer of baked product is not obvious.)

Step 22: flatten the dough and roll it into an oval shape, then roll it from outside to inside.

Step 23: cover with plastic film and relax for 15 minutes.

Step 24: roll the dough for the second time to relax: place the dough rolled for the first time with its mouth up vertically, and flatten it slightly with the palm of your hand.

Step 25: level again.

Step 26: roll from the outside to the inside.

Step 27: cover with plastic film and relax for 10 minutes.

Step 28: production of golden cheese yolk pastry: cut the dough rolled twice from the middle with a knife.

Step 29: A. flatten the spiral side of the cutting end upward. b. Roll it into a round dough, turn it over and put in the stuffing. c. Press the stuffing with your thumb and use the tiger mouth to push the dough upward. d. Keep your mouth shut.

Step 30: evenly place the wrapped golden cheese yolk pastry on the baking plate, put it into the oven preheated 180 degrees, and bake for 20 minutes.

Materials required:

White bean paste: 1800g

Fine granulated sugar: 400g

Butter: 80g

Duck egg yolk: right amount

Medium gluten flour: 160g

Powdered sugar: 35g

Lard: 50g

Water: 65 g

Golden cheese powder: 12g

Note: raw materials for white bean paste filling: 1800 g white bean paste, 400 g fine granulated sugar, 80 g butter. Raw materials for water dough: 160 G medium gluten flour (80 g high gluten flour, 80 g low gluten flour), 35 g sugar powder, 50 g lard, 65 g water, 12 g golden cheese powder. Raw materials for oil dough: 150 g low gluten flour, 60 g lard

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Huang Jin Zhi Shi Dan Huang Su