Dried Tangerine Peel and Bean Paste Egg Yolk Crisp
1.
The salted duck egg yolk is soaked in edible oil first and placed in the refrigerator overnight.
2.
Lard is liquid at room temperature in this kind of weather, so we have to put the lard in the refrigerator in advance.
3.
After about an hour of refrigeration, the lard will solidify and become white. If you have time, it is better to refrigerate one night in advance.
4.
I'll start making egg yolk crisps the next day. Please refer to my previous recipe for the recipe of tangerine peel and red bean paste filling. Weigh the red bean paste, 30g each.
5.
Take a portion of red bean paste, wrap it in a salted duck egg yolk (15g each), wrap all the red bean paste in this way, then cover with plastic wrap and set aside for later use.
6.
Then we will make water oil skin. Pour all the ingredients in the oil crust into the bread bucket, regardless of the order, just pour them in.
7.
I started the dough mixing program of the Dongling bread machine, and I set it for 20 minutes.
8.
After kneading the dough, the dough is very smooth and soft and can hold out the film, so that the skin is not easy to break when rolling later.
9.
Put the oily skin in a bowl, cover with plastic wrap, and let it rest for 30 minutes.
10.
Mix the low-gluten flour and lard in the pastry to form a dough. The weather is too hot in summer. I usually use a spatula to mix. If you use your hands, the lard will melt easily when the temperature is warm. The finished pastry is almost as soft as the oily crust. Cover it with plastic wrap and put it in the refrigerator for later use. You don't need to put it in the refrigerator in winter.
11.
After the relaxation time is up, the oily skin will be separated. Divide the oily skin into 20 portions, and cover with plastic wrap for later use. Remember to cover the whole process with plastic wrap.
12.
.Equally divide the shortbread into 20 portions and round them for later use.
13.
Take a portion of the oily skin, roll it into a round shape with a rolling pin, put a portion of the oily pastry in the middle, wrap it like a bun, and close the mouth and remember to squeeze it tightly.
14.
The wrapped water-oil skin is closed up and rolled up and down from the middle with a rolling pin, and rolled up from top to bottom, thus completing the first rolling.
15.
Remember to cover with plastic wrap and relax for 15 minutes after the first roll.
16.
Then, let’s do the second roll. Roll the dough up and down with a rolling pin from the middle. This time, roll out a rectangular strip as much as possible, roll it up from top to bottom, and roll all the dough in turn. Cover the dough with plastic wrap and let it rest for 15 minutes.
17.
Take a piece of loose dough, press it down from the middle, press the two ends into the middle, and use a rolling pin to roll it into a thin circle with a thick middle and a thin circumference. Put the wrapped bean paste and egg yolk filling.
18.
Turn it over and gather the skin so that it is close to the filling. Press the filling with the thumb of one hand, and push the crust up with the other hand to make it close to the filling and slowly climb up, and finally close the mouth, and the mouth must be tightened.
19.
After closing the mouth, round it.
20.
Put all the processed dough on the baking tray, brush with a layer of egg yolk, and sprinkle with black sesame seeds.
21.
Put it into the preheated Dongling oven, heat up to 180°C, lower to 170°C, middle layer, and bake for 35-40 minutes.
22.
The prepared egg yolk pastry can be eaten after cooling until it is not hot.
23.
The extra-large egg yolk and the fried tangerine peel and bean paste filling are super delicious.
Tips:
1. Remember to cover the dough with plastic wrap at all times to prevent it from drying out.
2. The amount of water in the oil skin should be adjusted according to the water absorption of the flour.
3. The baking time and temperature are for reference only, please proceed according to the temperament of your own oven.
4. In summer, it is best to turn on the air conditioner to operate, so that it is not easy to mix.
