Egg-Yolk Puff(dan huang su )

Egg-Yolk Puff

Introduction:

Production steps:

Step 1: mix the water and oil rind materials into a dough, cover with plastic film and let stand for 30 minutes.

Step 2: mix the pastry materials and make a dough. Cover with plastic film and let stand for 30 minutes.

Step 3: mix salted egg yolk with cooking wine and marinate for 20 minutes.

Step 4: preheat the oven, bake at 160 ℃ for 8 minutes, take out and let cool.

Step 5: divide the water and oil rind into dough.

Step 6: divide the pastry into equal dough.

Step 7: flatten a water oil dough and put on the pastry.

Step 8: wrap it in completely and then close it down.

Step 9: press flat and roll into the shape of ox tongue.

Step 10: roll up from outside to inside, cover with plastic film and relax for 15 minutes.

Step 11: take a dough and roll it out again.

Step 12: roll up the plastic film on the back cover and relax for 15 minutes

Step 13: flatten a piece of bean paste, put a salted egg yolk and wrap it into a ball.

Step 14: take a dough and roll it into a circle, then put on the bean paste.

Step 15: make a ball like Tangyuan, with the mouth down.

Step 16: brush the surface with egg yolk and sprinkle with black sesame. Evenly into the baking pan, 180 degrees baking for about 25 minutes.

Step 17: brush the surface with egg yolk and sprinkle with black sesame. Evenly into the baking pan, 180 degrees baking for about 25 minutes.

Materials required:

Common flour: 90g

Lard: 30g

Sugar: 4 g

Warm water: 33 G

Low gluten flour: 70g

Red bean paste: 180g

Salted egg yolk: 9

Egg yolk: right amount

Black Sesame: right amount

Note: baking: 180 degrees 25 minutes portion: 9 homemade red bean paste: red bean wash, soak in cold water for more than 3 hours. Pour water into a casserole and bring to a boil. Cook over low heat for about 1 hour until rotten. Remove and let cool. Pour the red beans and water into the cooking machine and beat them into mud. Pour the oil into the frying pan, add sugar and bring to a boil. Pour in the bean paste and stir fry it slowly over low heat.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Dan Huang Su