Vegetable oil version of egg yolk pastry
The egg yolk crispy made of vegetable oil is cheap and tastes great. The crispy egg yolk crumbsTip: it is not recommended to use the same flour for two kinds of dough. The dough should be rubbed smooth, otherwise it will be easy to breakThe hair should be covered with fresh-keeping film and air driedEgg yolk crispy can be stored for about 10 days in cold storage and 2-3 days at normal temperature
Step 1 . The ingredients are ready
Step 2 . Pastry and pastry are combined into dough respectively
Step 3 . The synthetic dough glows
Step 4 . Sprinkle some wine on the duck egg yolk and bake it in the oven at 180 degrees for 5 minutes
Step 5 . Hold duck egg yolk with bean paste PS. if it sticks, use some cooked glutinous rice noodles
Step 6 . Pastry, pastry dough is divided into small parts, pastry is about 25 grams, and pastry is about 40 grams
Step 7 . Wrap the pastry on the skin and let it boil for 15 minutes
Step 8 . "Long tongue shape"
Step 9 . Roll it up for another 10 minutes
Step 10 . Fold and flatten in half
Step 11 . Roll into thin slices and hold the egg yolk with bean paste
Step 12 . After wrapping and rounding, prepare two yolks
Step 13 . Brush a layer of egg yolk liquid
Step 14 . Sprinkle some sesame seeds on it
Step 15 . Put it in the oven at 175 ℃ for 30 minutes and take it out
Step 16 . Special crispy finished product
Step 17 . Pack it and refrigerate it, or give it away
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