Best to Eat [egg Yolk Pastry]

Name: Best to Eat [egg Yolk Pastry]
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 15g Duck egg yolk; 360g Red bean paste; Some Black sesame

by Star Private Kitchen

4.8 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

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I remember that I bought it once by chance in a cake shop. The lovely golden appearance was covered with rich fillings. I took a bite and couldn't stop anymore. She fell in love with the salty and sweet, sweet and fragrant taste. She is not as sweet and greasy as pastry, and not as dry as traditional Chinese. It is just a perfect combination of different flavors. If you don’t believe you, come and try it. I know many people must be like me. At first it sounds very repulsive to it. Think about it carefully. Is it healthy to cook it yourself? Butter pork is zoo oil. We should stop at all of them. If you are still very repellent, replace pork with wait. Just measure the butter, no matter how bad it is, use the same amount of vegetable oil, but the taste may be worse. "

Ingredients

Best to Eat [egg Yolk Pastry]

1. First, take out the frozen egg yolk to thaw. Spray with Erguotou high-concentration white wine, put it in the oven, 180 degrees for 7-8 minutes (depending on the egg yolk) after roasting, spray the white wine again, and let it cool.

2. To make 5g of oily skin, first add 65g of water and stir to melt, then add 150g of medium powder and 50g of lard, and knead evenly. Put it in the fresh-keeping bag and squeeze it for 30 minutes. After 30 minutes, fold it a few times and then hair it for 30 minutes.

3. The dough after the hair is divided into 18g and placed in a fresh-keeping bag

4. Mix the lard and low flour in the pastry part, slowly grasp it with your hands and press it into a dough, and divide it into 12g each and cover it with plastic wrap

5. Take a small ball of oily skin and roll it out, then wrap it in shortbread, and roll it into a beef tongue shape. After rolling it, roll it up from one end, roll it out again, and put it on the side (the fresh-keeping bag is covered)

6. Wrap the egg yolk with 24g red bean paste

7. Then take a rolled oil skin, press it, and fold it in half as shown in the figure below. With the help of a rolling pin, roll it into a small round cake, wrap it with an egg yolk wrapped in red bean paste, wrap it tightly, and close the mouth downward.

8. After everything is wrapped, brush a layer of egg yolk liquid (pure egg yolk) on the surface and sprinkle with sesame seeds (raw or cooked)

9. Preheat the oven to 180 degrees, middle level, 25 minutes.

Tips:
1. Red bean paste I use white bean paste, you can choose red bean paste or lotus paste filling according to your own situation.
2. When we make oily skin, the kneaded dough does not stick to the wall of the basin, and the dough is not gluten, and it breaks when it is pulled.
3. The hair of the oily skin is also to release the tendons and make the finished product more crisp
4. Regarding egg yolks, if you can find marinated raw duck eggs, it is best to peel the yolk yourself. If you don’t have one, buy the finished product online.
5. Regarding lard, you can buy pork suet from the market and cut it into small pieces and cook it like a stir-fry. The boiled pork can be stored in the refrigerator for one year.