Crispy on The Outer Skin, A Yolk Crisp with A Bite Off The Scum
1.
Making oil skin: Take a large bowl and mix the four ingredients (flour, lard, sugar, warm water) of oil skin and knead it into a dough. After kneading the dough, wrap it with plastic wrap and let it rest for 30 minutes;
2.
Pastry preparation: Take another bowl and add flour and lard. The flour and lard in the pastry are generally at a ratio of two to one. After kneading the dough, use plastic wrap to relax for 30 minutes;
3.
After kneading into dough, let it relax for 30 minutes with plastic wrap.
4.
After waking up, divide the oily skin and shortbread into 20 doses of uniform size, each dose is about 25 grams;
5.
Wrap one shortbread and one oily skin;
6.
Roll it out into a strip.
7.
Then roll it up from bottom to top.
8.
Finish in sequence, cover with plastic wrap and relax for 20 minutes.
9.
Repeat this action again, rolling up from top to top;
10.
Also relax for 20 minutes. At this time, let's deal with the egg yolk;
11.
Prepare 20 salted egg yolks, dip the salted egg yolks in a little white wine, and place them in a baking tray. Put the salted egg yolks in the oven and bake at 150° for 6 minutes;
12.
The red bean paste is equally divided into 20 equal parts and rolled into balls; the egg yolks are baked and let cool and then wrapped in the red bean paste and rolled into balls;
13.
Take out a awake dough, fold it in half and flatten it, and roll it out into a crust slightly larger than the dumpling crust;
14.
Put the bean paste and egg yolk in the middle bag, and slowly close the mouth with the tiger's mouth;
15.
After wrapping in turn, preheat the oven at 150 degrees for 5-10 minutes;
16.
Brush the surface with two layers of egg yolk liquid;
17.
Finally, sprinkle black sesame seeds in the middle
18.
In the middle of the preheated oven, heat up and down at 150 degrees, and bake for 30 minutes.
19.
Finished picture.
20.
Finished picture.
21.
Finished picture.
22.
Finished picture.
Tips:
❥ It can be operated with gloves, but personally feels a bit troublesome, so be sure to wash your hands;
❥ When kneading the oily skin, you must knead it until the surface is smooth, and it is best to pull out the glove film, so that the oily skin has a certain degree of toughness to cover the oily pastry and not easy to crack and mix;
❥ The relaxation time required for each step must be reached, so that the dough has sufficient ductility, will not burst or crack when baking, and the finished product will have a good shortening effect; after the oil skin is wrapped in the oil, it takes two Roll it out again and then roll it up again. The rolling action should be as gentle as possible to prevent the shortbread from leaking.
❥During the production process, you must always remember to cover with plastic wrap when you are done, and do not let the dough dry out.
❥The lard in the recipe can be replaced with the same amount of butter or vegetable oil, but as far as the effect is concerned, the shortening effect of lard is the best.
