Egg yolk crisp -- the bright yellow(dan huang su na yi mo liang li de huang se )

Egg yolk crisp -- the bright yellow

Introduction:

"I like egg yolk pastry, like the bright yellow, this busy baking season, everyone is busy, baking all kinds of moon cakes, share our festival in our way."

Production steps:

First step: egg yolk soaked in red wine or Baijiu for 10 minutes.

Step 2: preheat the oven at 170 ℃ and bake in the middle of the oven for 8 minutes.

Step 3: cool the egg yolk and set aside.

Step 4: make pastry: sift 150g low gluten flour and add 75g white oil to make dough.

Step 5: make pastry: sift 150g low gluten flour and add 75g white oil to make dough.

Step 6: make oil skin: 187G low gluten flour, sift, add 30g white oil, 18G sugar and 93g milk to make dough.

Step 7: cover the dough and relax for 20 minutes.

Step 8: divide the crust into about 20 grams of dough, the pastry into about 15 grams of dough, set aside.

Step 9: roll a dough into a circle and wrap it with a pastry.

Step 10: all wrapped in pastry.

Step 11: take a wrapped dough and roll it into a long oval shape.

Step 12: turn over and roll up from top to bottom.

Step 13: roll it all up.

Step 14: buckle the lid and relax for 15 minutes.

Step 15: take a dough roll and roll it out again.

Step 16: turn over and roll up.

Step 17: after all the rolls are finished, it is obviously shorter and fatter than the first one.

Step 18: buckle the lid to relax for 15 minutes, roll the long strip twice, roll it up, and prepare the stuffing.

Step 19: divide the bean paste into 25 grams.

Step 20: take a piece of bean paste, flatten it and wrap it in the egg yolk.

Step 21: pack all the yolks.

Step 22: flatten a dough roll, roll it into a circle, and wrap it with a bean paste and egg yolk filling.

Step 23: after all wrapped, put into the baking tray.

Step 24: take an egg yolk and break it up.

Step 25: Brush egg yolk solution with wool brush in turn, and then brush egg yolk solution twice.

Step 26: Sprinkle with black sesame.

Step 27: preheat the oven at 170 ℃, put it in the middle layer of the oven, bake for about 25 minutes until the surface is golden.

Step 28: the beautiful yolk cake is coming.

Step 29: look at the section.

Materials required:

Low gluten flour (for oilskin): 187G

White oil: 30g

Sugar (for oil skin): 18g

Milk (for oil skin): 93g

Low gluten flour (for pastry): 150g

White oil (for pastry): 75g

Yolks: 16

Bean paste filling: 400g

Precautions: 1. After wrapping the pastry, roll it twice and roll it up again. Roll it slowly and gently to prevent the leakage of the pastry. Roll it twice for better layering. 2. Egg yolk liquid brush twice, make the effect of coloring more beautiful, bright yellow is very fresh. 3. 10 yolk pastry ingredients: oil skin: low gluten flour 125g, white oil 20g, sugar 12g, milk 62g, pastry: low gluten flour 100g, white oil 50g

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Dan Huang Su Na Yi Mo Liang Li De Huang Se