Classic Delicious Egg Yolk Crisp

Classic Delicious Egg Yolk Crisp

1. First make the water-oil skin and mix the water-oil skin materials, use the bread machine kneading program to knead a program that is 20 minutes to produce the glove film! Hand-kneading dough will stick to your hands at first, and it will be easy to operate after a while. It is recommended to knead until the film comes out, so that the dough has sufficient ductility! Wrap the kneaded dough in a fresh-keeping bag and let it relax for half an hour before using it!

2. Mix the pastry ingredients, knead it with your hands to form a delicate pastry without dry powder, wrap it in a fresh-keeping bag and relax it for half an hour before using it!

3. Divide the loosened water and oil skin into a small dough of 20 grams, about 14 to 15, round and let stand for 10 minutes! Divide the shortbread into 10 grams each and lightly round. Cover the plastic wrap in time to prevent the dough from cracking!

4. Gently squeeze the water and oil skin, put the shortbread into the center of the water and oil skin and tighten it with a tiger's mouth, with the mouth facing down!

5. Easily roll the loosened dough into a tongue shape, and then gently roll it up from the bottom! Pay attention to the force evenly and don't roll it too long! Roll out all the plastic wrap, cover it and relax for 15 minutes!

6. Roll the loosened dough a second time. Start from the middle and roll it up once, and then roll it down from the middle. Don't repeat it again, roll it into a bull tongue and roll it up gently from bottom to top! Roll it all out, cover it and relax for 15 minutes!

7. Use the relaxation time to divide the bean paste into about 25 grams each, and wrap the egg yolk in it.

8. Press the loosened dough from the middle with your thumb, and then fold the two ends in half. Use a rolling pin to roll up and down each time, and roll it up and down each time.

9. Roll it into a round shape and wrap the bean paste and egg yolk filling into the center of the dough. Use a tiger's mouth to gently rotate it upwards and finally close it tightly!

10. Plastic surgery

11. Preheat the oven to 190 degrees to give the egg yolk crispy egg mixture. Only use the liquid egg yolk! Brush it again and wait until it's dry. Sprinkle with sesame seeds and put it in the preheated oven. Rotate at 180 degrees and bake for about 25 minutes! The temperature is for reference only!

12. The scent is just to tell you that it's almost done! It's almost time to stare at the oven.

13. The treatment of duck eggs means that the raw salted duck eggs must be marinated thoroughly before use, so that the egg yolk crisp will be crispy, salty and fragrant! The white film of raw egg yolk must be removed, it is very fishy! Soak in oil overnight and spray with white wine at 180 degrees and bake for 7 minutes.

14. So delicious!

Tips:

Share your experience! The water and oily skin should be rubbed to form the film, so that the skin will not break easily when you roll it out. Every time you roll, you must use even force and have enough slack! The baking time needs to be enough to make the layers of crisps layer upon layer, and the temperature and time are not enough! The temperature of each oven is different, and you need to adjust the temperature and time according to your own oven! Happy Mid-autumn Festival!