Vegetable oil version of egg yolk pastry-You Are Foodie

By Blake
66

Vegetable oil version of egg yolk pastry

The egg yolk crispy made of vegetable oil is cheap and tastes great. The crispy egg yolk crumbs

Main Ingredients

Auxiliary Ingredients

sesame A moderate amount of
egg-yolk yellow 2

Tip: 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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