Egg-Yolk Puff
Crisp and soft, layers of fragrance. The operation is interesting, and the filling is customized! The material is ten pieces. Come and try it!
Step 1 . Wrap ten egg yolks with Baijiu and steam them in a pot (about 20min).
Step 2 . Pastry: [117g medium gluten flour +25g sugar +40g lard or butter +48g water] mix it, knead it on the chopping board until it is ductile, and beat it several times until it can form a film as shown in the figure. Cover the dough with fresh-keeping film and let it stand for 30min.
Step 3 . Oil core: [100g low gluten flour + 56g lard or butter] mix well and form a ball. After kneading until smooth, divide into 10 parts, 15g for each part. Rub round and cover with fresh-keeping film.
Step 4 . Stuffing: the favorite stuffing (white lotus seed paste used by me) is 25g each, rounded, and wrapped in egg yolk. The method is as follows (important):
Step 5 . Press a hole with your thumb.
Step 6 . Add egg yolk.
Step 7 . The thumb of the left hand presses the egg yolk, and the right hand uses the tiger's mouth to close the stuffing, turning and slowly closing up.
Step 8 . Close the mouth and knead it round.
Step 9 . Put it in the refrigerator and freeze it so that it can be wrapped in the back.
Step 10 . The pastry is divided into 10 parts after standing, 23g each, and rounded.
Step 11 . Roll the pastry round, put in the oil core, and wrap it in the same way as the stuffing.
Step 12 . Wrap all the ten and roll them round, cover them with fresh-keeping film and let them stand for 10min.
Step 13 . After standing, press flat, roll long, turn over and roll up.
Step 14 . Roll it all up, close it, flush it down, and let it rest for 5min.
Step 15 . After relaxation, press it with your hand,
Step 16 . Then roll it up and down, roll it up, and let it sit and relax for 5min.
Step 17 . Close the mouth face up and press it in the middle with your fingers.
Step 18 . Fold in half along the indentation.
Step 19 . Press flat, roll into a circle,
Step 20 . Note that the edge should be "thin", and the middle can be a little thicker.
Step 21 . Take out the frozen stuffing.
Step 22 . Wrap it up according to the old method (the ugly side goes inside), close it and put it down, and adjust the shape.
Step 23 . Brush the egg yolk liquid on the surface of the egg yolk pastry for 1~3 times, but each time you have to wait for it to dry before brushing it again. Finally, sprinkle some sesame seeds on the top (I didn't).
Step 24 . Preheat the oven at 200C (390f) and bake for 20min.
Step 25 . finished product ✨
Step 26 . Crisp, soft, fragrant!
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