Egg yolk crisp (butter + corn oil version)
Ingredients
- All-purpose flour (water-oil leather material) 160 grams
- Sister S’s puff pastry recipe is very easy to use with butter. The finished product is very crispy. Those who don’t want to use lard and all butter can try it. Now I refer to this recipe when making puff pastry. I made 16 pieces of this egg yolk cake today. Weight of filling: bean paste + butter (water-oil crust material) 60g
- Sugar (water-oil leather material) 15 grams
- Water (water-oil leather material) 65 grams
- Low gluten flour (pastry material) 140g
- Corn oil (pastry material) 60 grams
- Salted duck egg yolk 8 pieces
- Bean paste filling Appropriate amount
- Egg yolk liquid Appropriate amount
- Sesame Appropriate amount
Steps
1. Put the water and oil crust ingredients into a bread machine and knead until the dough forms.
2. Put the pastry ingredients into a basin.
3. Stir evenly until there is no dry powder.
4. Wrap the kneaded water-oil dough and pastry dough with plastic wrap and let them rise at room temperature for 30 minutes.
5. During the rising time, wrap the egg yolk filling, take an appropriate amount of bean paste and press it into a round shape, and add half of the salted duck egg yolk.
6. Wrap half of the egg yolk.
7. Wrap everything and put it on a plate for later use.
8. Next, divide the water dough skin and pastry into 16 equal portions.
9. Take a piece of watery dough and press it into a circle, and put a puff pastry in the middle.
10. Then wrap the pastry, tighten the closing area.
11. Press the edge underneath and use a rolling pin to roll it into an oval shape.
12. Roll up from top to bottom.
13. Cover everything with plastic wrap and let it rest for 30 minutes.
14. After 30 minutes, flatten slightly and roll into ox tongue shape.
15. Roll up again from top to bottom.
16. After plastic surgery, wake up again for 30 minutes.
17. Then take a roll and fold it in half.
18. Place on the mat and flatten.
19. Then pick it up and press it into a small bowl shape with your fingers.
20. Put the prepared egg yolk filling.
21. Use the left hand to open the tiger's mouth, and slowly turn and close it with the help of the right hand.
22. After tightening the mouth, use the palms of both hands to round it up and place it in the baking pan.
23. Brush the surface with egg yolk liquid and sprinkle with sesame seeds.
24. Bake in a preheated oven at a temperature of 180 degrees for 35 minutes.
25. Take it out after baking.
26. Place on the drying net to cool.
27. Finished product picture.
28. Half an egg yolk is a bit small. If you like a larger egg yolk, you can put a whole egg yolk.
29. Very crispy.
Tips
- 1. I wrapped the raw egg yolk directly, so the baking time should be lengthened accordingly.
- 2. If you want to wrap the whole egg yolk, you need to wrap less bean paste. This amount can be placed in a 50g mooncake packaging box.
