Egg-Yolk Puff(dan huang su )

Egg-Yolk Puff

Introduction:

"I always like the yolk pastry in the Western bakery. It's expensive, and there are more than n additives. Since paying attention to the food world, many gourmets have made this snack. Heart on the grass, and finally can not help but try their own. The emperor is worthy of those who want to. The first time it was made, it was quite successful. Everyone who ate it said it was good. I'm very inspired! Today I'll send a recipe to those beginners like me. I hope everyone can succeed. "

Production steps:

Step 1: 200g low flour, 50g high flour, 80g water (half cold water and noodles, half boiled water and noodles). Divide 2 portions of dough and 2 into 1, mix with water and oil rind, cover with plastic film.

Step 2: 200g low flour, 80g lard, and pastry.

Step 3: divide the blended water, oil and pastry into small pieces, cover with plastic film and set aside.

Step 4: put a dough in the dough.

Step 5: roll the dough into an oval shape and roll it up. Cover the safety film and relax for 10 minutes. Repeat this step 2-3 times.

Step 6: make all the dough, cover with plastic wrap and relax for 10 minutes.

Step 7: put the salted egg yolk in the cooking oil and marinate for a while. Bake in a 160 degree oven for 5 minutes.

Step 8: take a piece of loose dough, press it flat, and wrap it in bean paste and egg yolk. Make all the yolk souffles and place them in the greased paper baking tray. Brush egg liquid on the surface and sprinkle black sesame seeds.

Step 9: preheat the oven 180 degrees and bake for about 25 minutes.

Step 10: have a look at this newly baked yolk pastry. Do you have a good appetite?

Materials required:

Low gluten flour: 400g

High gluten flour: 50g

Butter: 50g

Water: 80g

Lard: 80g

Salted egg yolk: right amount

Dousha: right amount

Note: Lard can be replaced by butter, because I just used up butter at home, so I used some lard. Specific baking temperature and time, according to the situation of their own oven, do not scorch Oh!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Dan Huang Su