Long expected egg yolk crisp(qi pan yi jiu de dan huang su )

Long expected egg yolk crisp

Introduction:

"The yolk Souffle is finally made! It wasn't until 12 o'clock last night that the second pot of yolk Souffle came out! Smelling the fragrance of the house, I really want to have a bite! But because of the recent weight gain, swallowing saliva, finally hold back, can only smell the fragrance into sleep, ha ha, also very beautiful! Speaking of this yolk crisp, I've always been a little scared. I always feel that the yolk is not thin when I look at the formula? I didn't see anything for sale, so I didn't dare to do it. The egg yolk moon cake was made with salty duck yolk, which was a little salty. So there were obstacles to making egg yolk pastry. Later, my friend told the place where the egg yolk was sold, and finally saw that the raw salty egg yolk was also solid, so I had confidence in making egg yolk pastry. I forgot to cover the red bean stuffing made last morning, but I had to use it in the evening Hou is a little bit dry. You don't know how hard it is to wrap the yolk. Ha ha. Anyway, the yolk Souffle is still a success, so the first yolk Souffle can be made in a wonderful way. "

Production steps:

Step 1: soak the raw salted duck eggs in cooking wine for 20 minutes, and then set them on a baking tray

Step 2: bake in 166 degree oven for 5 minutes

Step 3: knead the crust and pastry into dough, cover and place for 30 minutes

Step 4: divide the dough into 22 portions and cover them

Step 5: thin the oil skin and put it into the pastry

Step 6: wrap the pastry with tiger mouth and close it up

Step 7: then "grow oval"

Step 8: roll up from top to bottom

Step 9: turn the necking up, and then roll out the sliver

Step 10: roll it up again

Step 11: wrap everything in the back cover and let it stand for 20 minutes

Step 12: use this gap to split the yolk in two

Step 13: divide the red bean stuffing into 22 pieces (my stuffing is not enough, only 360g, try to follow the prescription when making, it is better to wrap) production of red bean stuffing: after boiling in a pressure cooker, pour out the soup, add appropriate amount of sugar, stir well, and then put it in a frying pan until it just sticks to the pan. The prepared bean paste stuffing should be covered with fresh-keeping film to prevent the wind from drying.

Step 14: put the yolk on the red bean stuffing and wrap it with the incision upward

Step 15: all the bean paste is wrapped up and rubbed round as much as possible. It's not easy to wrap my dried bean paste, so I can make do with it

Step 16: roll the dough roll into a circle

Step 17: put the wrapped bean paste on the cake

Step 18: wrap it up. It's not the way to wrap it up. It's to push it up with the mouth of the tiger

Step 19: tighten the yolk crispy

Step 20: close the mouth down and put it into the baking tray covered with oil paper. Brush the egg yolk on the surface

Step 21: then sprinkle with black sesame

Step 22: preheat the oven at 166 ℃ for 26 minutes, and the surface of the lower layer is golden (my oven has only two layers for reference only). For more than three layers, the temperature of the middle layer is 190 ℃ for 25 minutes

Materials required:

Flour: 200140g

Lard: 7075g

Bean paste filling: 400g

Salted egg yolk: 11

Cooking wine: moderate

A little black sesame

Egg yolk: a little

Water: 90g

Sugar: 10g

Note: 1, when the skin and noodles are easy to touch hands, it's good to fall a few times. 2, the skin and pastry must be covered well in the process of operation, and it's not easy to operate after air drying. 3, the soft and hard of red bean stuffing is suitable, I go to work after I do it, and it's not good to air dry all day. 4. Baking temperature I wrote two temperatures. My oven has only two layers. I refer to Feixue's formula of 190 degrees, so I used 166 degrees. It seems that the setting of the temperature is very correct. I can only estimate the setting temperature by myself every time. I don't have to work so hard to buy a large oven later.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: spiced

Chinese PinYin : Qi Pan Yi Jiu De Dan Huang Su