Egg-Yolk Puff-You Are Foodie

By Adam
21

Egg-Yolk Puff

My chick has been obsessed with the taste of egg yolk pastry since she ate it in a boutique pastry shop. What's more strange is that she found many well-known chain pastries and didn't sell them. What a breakdown! I can't. I have to search the Internet and do it myself! I didn't expect it to be easy to do!

Main Ingredients

Red bean paste 400 g
Corn germ oil appropriate amount
salt yolk 12
Low gluten flour 100g (pastry)
Medium gluten flour 150g (oil skin)

Auxiliary Ingredients

Egg yolk liquid 2
Semen sesami nigrum A moderate amount of
Powdered Milk A moderate amount of
sugar appropriate amount
water appropriate amount

1. The gluten of the pastry should be greater than that of the pastry, so that it can be covered.2. Do not drain too much oil, otherwise it is easy to return oil.3. 3-5 layers are suitable for the layer, and the baking time should be increased for more layers. The taste is slightly poor.

Step 1 . First prepare the ingredients: oil skin materials ----- medium gluten flour (or high gluten flour), water, sugar, oil. Pastry materials: low gluten powder, oil. Filling: salted duck egg yolk, 12 bean paste. Surface decoration materials: black sesame, egg yolk. (the oil mentioned above can be lard, butter, vegetable oil or blended oil, but it can't be peanut oil, because the taste of peanut oil is too strong, it will grab the taste)

Step 2 . Sift the oil skin material (except oil) into the basin first, knead it into a ball, then add a small amount of oil and knead it evenly. Cover with plastic wrap and let stand for 30 minutes. Similarly, mix and knead the pastry materials into a ball, and then cover it with fresh-keeping film and let it stand for 30 minutes.

Step 3 . When the dough is still, spray a small amount of Baijiu on the duck egg yolk to steam or roast it. Divide the bean paste into equal parts, wrap it in egg yolk and rub it round for use.

Step 4 . Divide the pastry and pastry into 12 equal parts (the pastry is larger than the pastry), cover with plastic wrap and let stand for 30 minutes.

Step 5 . Wrap the oil skin into the pastry according to the flat shape, rub it round, cover it with plastic wrap and let it stand for 30 minutes.

Step 6 . The dough can be rolled out after standing. Roll it into an oval shape, and then roll it from top to bottom. For each, cover it with plastic wrap and let it stand for 15 minutes. Start to sink, take a dough roll and press it vertically, roll it out, and wrap the bean paste and egg yolk stuffing into the mouth. (if you like the dough with many layers, you can roll it several times more)

Step 7 . Place baking paper on the baking tray and put the wrapped dough into it. Gently brush the egg yolk liquid on the top of the dough with a brush. Finally, sprinkle black sesame seeds on the top. Preheat the oven and heat it up and down at 200 ℃ for 5 minutes. Then add egg yolk pastry and bake for about 20 minutes. Delicious egg yolk crisp can be baked!

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