Egg Yolk Crisp
1.
Egg yolk cake: about 15 pieces of water and oil skin: 170 grams of ordinary flour (water and oil skin), 13 grams of caster sugar (water and oil skin), 65 grams of water (water and oil skin), 21 grams of whole egg liquid (water and oil skin), lard (water) Oil skin) 17 grams, salt (water oil skin) a little bit of shortbread: 135 grams of plain flour (shortened), 84 grams of lard (shortened) Red bean paste: 250 grams of red beans, 100 grams of white sugar, 40 grams of oil (about 400 About gram red bean paste)
15 surface decorations of duck egg yolk: appropriate amount of egg yolk liquid, appropriate amount of sesame seeds, start making, first prepare the ingredients and wash the red beans
2.
Put the red beans into the pressure cooker, add water that has doubled the surface of the red beans, press the pressure cooker for about 30 minutes, until the red beans are fully cooked and soft
3.
Prepare a large basin and put enough water in the basin. Put the ripe red beans into a sieve, crush the red beans with a spoon, and the red bean paste will be poured into the basin through the sieve mesh. Leave the red bean skin in the sieve and discard it.
4.
After all the red beans are crushed and settled for a while, you can see the red bean paste settle on the bottom of the basin
5.
Use gauze to filter out the red bean paste, squeeze out the water, and squeeze the water as clean as possible (if you have plenty of time, you can use gauze to make a bag and hang the red bean paste overnight so that the water drains naturally)
Put the red bean paste and white sugar into the pot, start to fry the bean paste on low heat until the white sugar is completely melted and mixed with the bean paste. At this time, add the oil. It can be added in two batches. After each addition, fry until the red bean paste fully absorbs the oil. Add a second time (I like to eat red bean paste that is not so oily, so the oil is relatively small and healthier)
Continue to stir fry to dry the red bean paste until you can easily grab a ball with your hands and pinch it. Put the prepared red bean paste aside to cool down for later use
6.
Let’s start making the puff pastry, first make the puff pastry: prepare the ingredients in the pastry
7.
Mix the pastry ingredients together and knead them into a ball
8.
Divide the pastry dough into 15 portions and knead them into small balls. If the weather is hot, it can be stored in the refrigerator
9.
The following is to make water-oil leather: prepare all the materials for water-oil leather
10.
Knead the dough until it is smooth and pull out the film slightly. If you have a bread machine, you can put it in the bread machine to perform the kneading program
11.
Divide the kneaded dough into 15 portions, cover with plastic wrap, and let stand for 20 minutes
12.
Treat the duck egg yolk during the standing period. Soak the duck egg yolk in oil for a while in advance, remove it and place it on a baking tray, spray a little wine, and bake it in the oven at 180 degrees for about three minutes, until the duck egg yolk emits a fragrance, take it out and let it dry. cool
13.
Next, start to make the meringue: press the water-oil-crusted dough that has been set aside in step 11 into a small pit on the palm of your hand
14.
Take the pastry dough made in step 8 and place it in the center
15.
Wrap the shortbread with water and oily skin, close the mouth and round it
16.
Roll the dough into an oval shape with a rolling pin
17.
Roll up from bottom to top
18.
Turn the rolled dough 90 degrees and turn it upright, with the mouth facing upwards
19.
Use a rolling pin to flatten the dough into a strip
20.
Roll up from bottom to top
21.
Cover the dough with plastic wrap and let it stand for 30 minutes
22.
Packing stuffing during standing: Divide the red bean paste made in step 5 into 25 grams per piece, take a piece of red bean paste and place it in the palm of your hand to press a small hole, and put a duck egg yolk
23.
Wrap the duck egg yolk with red bean paste and round it
24.
Next, start to wrap the egg yolk cake: take the dough in step 21 and fold it in half from the middle
25.
Roll evenly with a rolling pin
26.
Put the filling
27.
Wrap the filling like a bun and tighten the mouth firmly
28.
Put the mouth down
29.
Put it in a baking dish, brush with egg yolk liquid, and sprinkle with appropriate amount of sesame seeds. Put it in the oven about 190 degrees, about 25 minutes
30.
The egg yolk cake is ready, and it is delicious to eat while it is hot. If you can’t eat it, put it in the refrigerator, just bake it in the oven before eating.
Tips:
1. It's best to cook lard yourself, and it's delicious.
Lard cooking method: buy pork suet, cut into small pieces, put a little water in the pot, add the lard, boil on high heat, turn to low heat and simmer. Scoop out a small bowl of oil, and the rest Continue to add a little bit of water and boil until all the lard is boiled. Refrigerate to get milky lard.
2. The red bean paste is peeled and boiled. Although the process is cumbersome, it is delicate and smooth without astringency.
3. Try to buy duck egg yolks that are peeled by yourself. If you can’t buy them, you can buy vacuum-packed duck egg yolks. You need to buy expensive ones.
