The egg yolk is so crispy that it falls off-You Are Foodie

By Nick
93

The egg yolk is so crispy that it falls off

Egg yolk cake is a kind of traditional Chinese Dim sum which is popular among the public. The production process is fine. Egg yolk cake is famous for its unique taste and rich sense of hierarchy. Its outer skin is crispy, and the filling is sweet, round, and full, very tempting.

Seasonings

Semen sesami nigrum A moderate amount
Egg yolk liquid Moderate amount (brushing the skin)

Details, temperature, and technique are crucial.

Step 1 . The purchased egg yolks are placed in a plate.

Step 2 . After the water boils, put the plate in the pot and steam for 15 minutes.

Step 3 . Take out the steamed egg yolk and cool it. The bean paste stuffing is 16g each. Wrap the egg yolk in the red bean paste.

Step 4 . Mix low gluten flour, lard, and stir evenly with a scraper.

Step 5 . Loosen the dough covered with oil for 15 minutes.

Step 6 . Mix the flour, lard, and sugar with water and oil noodles, then add water and mix well.

Step 7 . The water oil mixture is divided into 10 parts.

Step 8 . Then wrap the pastry in water oil skin and seal the mouth. The softness of the water oil surface should be the same as that of the pastry surface (currently, this temperature is suitable for making egg yolk pastry, but it is not easy to make in cold weather).

Step 9 . Roll a piece of medicine into a long strip, roll it up from one side, cover it with film and let it stand for 15 minutes.

Step 10 . Roll out the long strip again, roll it up from one side and let it stand for 15 minutes (with film covering to prevent drying).

Step 11 . Flatten one of the fillings, fold both sides towards the center and press them flat. Place the filling and wrap it with the mouth facing downwards.

Step 12 . Brush twice with egg yolk mixture repeatedly.

Step 13 . Sprinkle black sesame seeds on the egg yolk mixture, preheat the oven for 5 to 10 minutes, raise and lower the heat to 175 degrees Celsius, bake for 40 minutes, and cover with tin foil to prevent burning.

Step 14 . The freshly baked egg yolk pastry is fragrant and very beautiful (with crispy skin)!

Step 15 . After cooling slightly, the egg yolk pastry will peel off at a touch, and it's extremely crispy! This is my first time trying egg yolk pastry and I have received approval from my family. Family members all tasted it and said, 'It's better than what we bought. In the future, we'll eat what we made ourselves, and we can rest assured about the ingredients.'.

Step 16 . The egg yolk pastry is so crispy and flaky with just a touch of temperature. I have tried egg yolk pastry before, but the taste is really good and it was a successful first attempt (details, temperature, and technique are important).

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