Egg-Yolk Puff(dan huang su )

Egg-Yolk Puff

Introduction:

Production steps:

Step 1: put the salted egg yolk in the baking plate, sprinkle a little salt, and bake it on the baking plate (about 5 minutes), take it out, spray a little rice wine to remove the smell, and then set aside

Step 2: place the pastry in the center of the water skin dough. Wrap it up and place it with the mouth down.

Step 3: roll all 10 portions of dough and let it rest for 15 minutes (remember to cover with wet cloth or plastic wrap)

Step 4: take a static dough, roll it into a round shape (roll it as thick as possible in the middle and thin around), and wrap the pastry into the skin to form the pastry

Step 5: divide the red bean paste into 10 equal parts, and wrap the salted egg yolk into the red bean paste to form the filling

Step 6: place an egg yolk and bean paste filling in the middle of the dough and wrap it

Step 7: after wrapping, close down, knead round, and then put it on the baking tray.

Step 8: brush a layer of whole egg on the dough surface. Sprinkle some black sesame seeds. Let it stand for another 15 minutes, then put it into a preheated oven at 200 ℃ and bake for about 18 minutes until the surface is golden.

Materials required:

Medium gluten flour: 120g

Sugar powder: 20g

Butter: 46g

Water: 54G

Low gluten flour: 100g

Red bean paste: 240g

Salted egg yolk: 10

Black Sesame: a little

Salt: a little

Rice wine: a little

Note: shelf life: 3-4 days.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Dan Huang Su