[lazy egg yolk cake] egg tart skin version, no kneading-You Are Foodie

By Diana
54

[lazy egg yolk cake] egg tart skin version, no kneading

Speaking of the extremely popular and enduring Chinese pastry in recent years, how can we get less egg yolk pastry? Any bakery would be embarrassed if it didn't have egg yolk pastry. You can see the popularity of egg yolk pastry! However, it is not so easy to make egg yolk pastry. From the pastry to the pastry, from the processing of egg yolk and stuffing and so on, all of them are great tests for the novice Xiaobai. They often make some "works" of egg yolk pastry that make people laugh and cry. It is too difficult. It is also too difficult (꒦꒦) for this reason, I decided to teach you a super lazy version of Kwai "egg yolk pastry" today, which is to use the pastry of egg tart as a direct substitute, There is no complicated kneading steps, and there is no need to open the pastry. After finishing all the materials in ten minutes, Xiaobai can easily make drooling egg yolk pastry at home

Main Ingredients

Auxiliary Ingredients

sesame A moderate amount of

Step 1 . Put oil paper on the baking pan, put the salted duck egg yolk into the oven and bake it for about 10 minutes at 180 degrees. Bake it until the surface is oily. You can also spray some high-level Baijiu on the surface of the salted egg yolk, which can sterilize and remove the fishy smell.

Step 2 . Take out the egg tart and thaw it. Peel off the tin foil when the egg tart is hard, and it will soften at room temperature.

Step 3 . Then let's weigh out some bean paste stuffing. I weigh it according to the amount of 25g per serving (the scale is peeled and weighed). This bean paste stuffing is ready-made. Since it's a lazy version of egg yolk crisp, let's be lazy to the end, hee hee.

Step 4 . Each bean paste is squeezed into a groove to fit the size of the egg yolk, and then the baked egg yolk is wrapped with bean paste.

Step 5 . Put it at the tiger's mouth, and slowly wrap the egg yolk up with the other hand to form a small ball, so that the filling of the egg yolk crisp is ready.

Step 6 . After thawing, the egg tart skin is relatively soft, so you can wrap the prepared stuffing in.

Step 7 . It's the same. Slowly stick the stuffing close to the tiger's mouth, slowly tighten it up, and then rub it round. Remember to preheat the oven at 160 degrees in advance.

Step 8 . After all is done, gently brush a layer of egg yolk.

Step 9 . Then sprinkle some sesame seeds on the surface. When you make it, sprinkle some black sesame seeds to make it look better. I touch a little white sesame seeds and sprinkle it. It's also beautiful.

Step 10 . Then it can be sent to the oven. Bake at 160 degrees for 15 minutes until the surface is golden.

Step 11 . After taking it out, I will brush the egg yolk liquid again, which can make the outer skin of the egg yolk crisp, fragrant and taste better. The second time, I will send it to the oven for baking for 15 minutes.

Step 12 . At this time, take it out again, and the egg yolk crisp is very beautiful. The skin is shiny, slightly like the color of crab shell yellow. It is roasted slightly crisp yellow, and the rich aroma goes straight into the nasal cavity. Take a sip, and the crispy crust will crumble. Although it is not a traditional crisping process, the egg tart skin is also a crispy and fragrant seed player.

Step 13 . The outer skin is crisp, soft and waxy, and the egg yolk is delicious. It tastes delicious and can fill your stomach. I can't help but want to order 100 likes for it!

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Cooking Steps