Mung bean yolk crisp(lv dou dan huang su )

Mung bean yolk crisp

Introduction:

"Chinese dim sum, all kinds of materials I have been randomly added, feel good, ha ha..."

Production steps:

Step 1: flour, water, corn oil and dough (water oil ratio 1:1). Flour, corn oil and dough.

Step 2: pull the water oil ball and oil ball into small pieces.

Step 3: wrap the oil in the water and squeeze the oil tightly.

Step 4: form a group.

Step 5: press flat. Roll with a rolling pin.

Step 6: fold the top down.

Step 7: fold up below, then repeat this method for 3 times.

Step 8: steam salted egg yolk for 15 minutes and soak in oil for 30 minutes to remove the fishy smell.

Step 9: prepare the mung bean paste.

Step 10: pull a mung bean paste and put the yolk on it.

Step 11: slowly wrap the yolk with mung bean paste.

Step 12: make the egg yolk with mung bean paste.

Step 13: roll out the folded pastry.

Step 14: wrap in mung bean yolk.

Step 15: hold tightly with your hand and turn it around.

Step 16: spread tin foil on the baking tray, put in the yolk pastry, and brush with the egg liquid.

Step 17: Sprinkle with black sesame.

Step 18: turn the oven on and off at 190 ℃ for 25 minutes.

Step 19: attractive yellow.

Step 20: crisp mung bean yolk crisp

Materials required:

Flour: right amount

Corn oil: right amount

Mung bean paste: moderate

Yolk: right amount

Egg liquid: right amount

Note: salted egg yolk with vegetable oil to smell, the effect is good.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Lv Dou Dan Huang Su