Crispy egg yolk with lotus seed paste(dan huang lian rong su )

Crispy egg yolk with lotus seed paste

Introduction:

"Unconsciously, it's the weekend again. Although I stay at home every day and cook a lot, sometimes I pick up my stupid machine and record every wonderful moment. But every time I sit in front of the computer, I find my brain empty and I can't work hard. It's not a good thing that life is too comfortable. It will sharpen a person without edges and corners, without passion, and make a person become more and more lazy. "

Production steps:

Step 1: 1. Dough materials: 190g low gluten flour, 90g butter, 30g sugar, 30g whole egg, 1g salt; 2. 320G lotus seed paste, 4 salted egg yolks; 3. Apply proper amount of egg yolk on the surface.

Step 2: soften the butter, add sugar and salt.

Step 3: use the egg beater to beat slowly and then quickly until milky white.

Step 4: add the whole egg in batches and stir well.

Step 5: add low gluten flour.

Step 6: mix until there are no granules, do not over stir, to avoid gluten dough.

Step 7: divide the dough and lotus seed into four equal parts.

Step 8: press the lotus seed out of the nest with your thumb and wrap it in the duck egg yolk.

Step 9: flatten the dough again and wrap the lotus seed paste in it.

Step 10: make a circle.

Step 11: place it between the palms and rub it into an oval shape.

Step 12: brush with egg yolk.

Step 13: draw the pineapple with a toothpick.

Step 14: top half and bottom half. Preheat the oven at 150 ℃ for about 30 minutes.

Step 15: bake out.

Materials required:

Low gluten flour: 190g

Butter: 90g

Whole egg: 30g

Fine granulated sugar: 30g

Salt: 1g

Lotus paste: 320G

Duck egg yolk: 4

Egg yolk: right amount

Precautions: 1. Avoid excessive stirring when mixing noodles. Mix well. 2. Red lotus is the best choice for lotus. The finished product is more distinct. 3. Don't make it too big, or you'll feel a bit full after half a meal.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Dan Huang Lian Rong Su