It's really delicious - egg yolk crisp with bean paste(que shi chao hao chi dou sha dan huang su )

It's really delicious - egg yolk crisp with bean paste

Introduction:

"I've made several kinds of moon cakes at home these days. To sum up, I'm too slow. On the other hand, I have a very bad habit. I always like to procrastinate. For example, when the skin of the moon cake is ready, I'll sit down and have a rest or do something else. This delay will be over for a long time. Plus three meals a day, but also take baby to play outside, this kind of trivia pile. So down, a day to do a moon cake feel tight. In fact, in the final analysis, it's still inefficient. In my husband's words, "you were not like this before. What's the same with your impatient temperament? Now why are you always procrastinating?" Yeah, what's wrong with me? Ah! The bad problem needs to be corrected. Tomorrow is the Mid Autumn Festival. In the morning, when my husband left for work, he said happily that he would have another day's work today, and he could relax from tomorrow! Yes, recently, his unit is really too busy. I haven't had a rest for more than a month. I'm really tired. Fortunately, the holiday finally came, let him have a good rest! Today is a bean paste egg yolk crisp, which is the result of my struggle to 12:30 last night. More than seven in the evening when suddenly want to do this pastry, hurry up. However, after all, it started a little late, and it will be midnight when it is finished. The freshly baked egg yolk pastry is so fragrant that it can't resist the temptation. It forgets its promise to lose weight, and it's safe to feel it after wolfing down one Ah! When can control own mouth, that loses weight hopeful

Production steps:

Step 1: mix all the ingredients.

Step 2: knead the dough, knead it smooth, add preservative film and let it stand for half an hour.

Step 3: mix pastry ingredients.

Step 4: knead into pastry, add preservative film and let stand for half an hour.

Step 5: divide the red bean paste into 25 grams of small dosage forms, take one dosage form and press it flat, then rest assured of an egg yolk.

Step 6: wrap, close and round.

Step 7: divide the water, oil skin and pastry into 10 equal parts.

Step 8: take a water oil skin and press it flat, put in a pastry, wrap it and close it.

Step 9: pinch tightly at the necking in place and roll it down into a tongue shape.

Step 10: roll up from one end.

Step 11: treat all 10 portions in this way, cover with plastic film and let stand for 10 minutes.

Step 12: roll up again. Roll all 10 portions, roll them up, cover them with plastic wrap and let stand for 10 minutes.

Step 13: take a standing dough, fold it in half from the middle, receive it at both ends, squeeze it tightly and round it.

Step 14: roll it out again to form a round sheet. Take a bean paste and egg yolk filling and put it in.

Step 15: package, pinch at the necking.

Step 16: tuck in and reshape.

Step 17: make all the egg yolk souffles with bean paste, put them in the baking tray, and brush them with egg liquid.

Step 18: garnish the top with white sesame seeds. Preheat oven, 165 degrees, middle layer, bake about 30 minutes until the surface is golden.

Materials required:

Common flour: 100g

Lard: 30g

Warm water: 45g

Salt: 3 G

Red bean paste: 200g

Salted egg yolk: 10

Whole egg liquid: 1

White Sesame: small amount

Note: 1. Lard is the best oil in yolk pastry. If not, edible oil can be used instead. However, the effect and taste of pastry will be greatly reduced. 2. Do not make too many yolk souffles at a time, and eat them as soon as possible to prevent deterioration. 3. Because this food belongs to high-fat and high-energy snacks, it is not suitable to eat too much at a time.

Production difficulty: Advanced

Craft: Skills

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Que Shi Chao Hao Chi Dou Sha Dan Huang Su