#aca烤明星大赛#——egg Yolk Crisp
1.
The salted egg yolk is divided into two, brushed with an appropriate amount of white wine, placed in the oven, heated up and down 160 degrees, 5 to 8 minutes until the oil is out, let cool for later use;
2.
Weigh 150g all-purpose flour, 50g lard and 5g powdered sugar, and knead them into bread crumbs;
3.
Add 65g of water and knead the dough to make a water-oil skin. The water-oil skin is used to wrap the shortbread, so it needs to have a certain degree of gluten, and it should be kneaded for a while;
4.
Weigh 120g of low-gluten flour and 60g of lard, knead it into a shortbread dough, put the kneaded water-yellow dough and shortbread dough in the refrigerator for 30 minutes;
5.
Take out the loose dough, divide the water and oil skin into small doughs of 18g each, and divide the pastry into small doughs of 12g;
6.
Round the water and oil skin, take a piece of pastry dough, and wrap the pastry dough with the water and oil skin;
7.
Close the mouth and squeeze, round;
8.
Wrap all the dough in turn;
9.
Take a piece of dough and roll it out into an oval shape;
10.
Roll up and close up;
11.
Make all the rolls in turn, cover with plastic wrap and relax for 20 minutes;
12.
Take a loose piece of dough and roll it out again into an oval shape;
13.
Roll it up with the mouth down;
14.
Make all the rolls in turn, cover with plastic wrap and relax for 20 minutes;
15.
When the dough is relaxed, prepare red bean paste and salted egg yolk. The red bean paste is divided into small balls of 20 to 21g;
16.
Knead the red bean paste into a round shape, flatten it, pack in half a salted egg yolk, close the mouth and squeeze it, knead round and set aside;
17.
Take a roll of loose pastry, close it upwards, press down from the middle with your thumb, and tighten the four corners to the middle into a ball shape, and round it;
18.
Flatten or roll flat with a rolling pin, and wrap it in red bean paste;
19.
Tighten the mouth like a bun;
20.
Round
21.
Wrap all the egg yolks in turn, brush the surface with whole egg liquid twice, and sprinkle with black sesame seeds;
22.
Put it in the oven and bake at 180℃ for 30 minutes;
Tips:
1. Water and oily skin is used to wrap the shortbread, so it needs to have a certain degree of gluten, so it is necessary to use all-purpose flour. If there is no all-purpose flour, you can also use a one-to-one ratio of high flour and low flour to mix into all-purpose flour. When kneading the noodles You can knead more appropriately to make the dough form a certain degree of gluten;
2. When making shortcrust pastry, the thinner it is, the more layers there are, the more layers of pastry, but if it is rolled too thin, it will break easily and leak the pastry, so you have to master the degree of rolling by yourself;
3. If there are bubbles when rolling out, you can gently puncture the bubbles with a toothpick and continue the operation;
4. The temperature of the oven should be adjusted appropriately according to the temperament of the oven;
