Egg Yolk Crisp

Name: Egg Yolk Crisp
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 200g All-purpose flour; 65g Big oil; 13g Caster sugar; 80g Shimizu; 160g Low-gluten flour; 80g lard; 400g Red bean paste filling; 20 Salted duck egg yolk (filling); 2 pcs Liquid egg yolk (for decoration); Some Black sesame seeds (for garnish)

by Alice Beard Potato Chips

4.9 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

5

Egg yolk cake is one of the Soviet-style moon cakes. It is also wrapped in oily skin and shortbread. The taste is layered and thin as cicada wings. The inside is sweet and soft red bean paste and the salty egg yolk with the sandy heart. The taste is very crisp. The method is also very simple and can be eaten from the oven.
I made egg yolk cakes a few times last year, because the egg yolks were bought online, and I always felt that the texture was not very good after baking. This time I asked my mother to buy two boxes of egg yolks from the vegetable market. The quality is different, and they are baked. Even the sister who never eats salted egg yolks yelled for me to make it again~ The egg yolk is soft, with sweet red bean paste, wrapped in layers of meringue, with a bite, the deliciousness is about to explode~
In fact, the last thing I want to make is this kind of Chinese dim sum that needs to be opened. Due to the temperature factor, it is easy to fail if the weather is a little hotter. In addition, the temperature of my palm is very high, so I never get hot. In summer, making this type of Chinese dim sum is completely "looking for abuse"~~
In fact, there are many factors that affect the success or failure of "open crisp". The flour, oil, temperature and technique you use are all related to the success or failure of this snack, but as long as you grasp the trick, it is easy to succeed, so don't take it lightly. Change the formula oh~

Egg Yolk Crisp

1. Put the water and oil skin materials into the bread machine, select a kneading program, knead the water and oil skin to the fully expanded stage (this step is very important, I will explain why in the following tips), cover with plastic wrap, at room temperature Place for 30min; mix the shortbread materials evenly, grab them into a ball with your hands, cover with plastic wrap, and refrigerate for 30min

2. Divide the red bean paste into 20 portions, put a salted duck egg yolk in each portion, set aside

3. Divide the water oil skin and shortbread into 20 portions

4. Take a ball of water and oily skin, squeeze it and pack it into a piece of shortbread, close the mouth and pinch tightly to prevent leakage, wrap all 20

5. Take a portion of the wrapped dough, roll it into a beef tongue cake shape, roll it up from top to bottom, treat all 20 portions in this way, cover with plastic wrap and relax for 20 minutes

6. After rolling it out again, roll it up from top to bottom

7. Cover with plastic wrap and relax for 20 minutes

8. Take a dough roll and press it in the middle

9. Pinch the two ends in the middle, pinch tight

10. After squeezing, roll out into a thin dough sheet with a thickness in the middle and a thin sheet around the sides. Pack a stuffing. Slowly gather the mouth of the palm to the center, and pinch tightly at the seal.

11. Close the mouth down, put it neatly into the baking tray, preheat the oven, brush the egg yolk on the surface of the egg yolk, and sprinkle some black sesame seeds for decoration
180℃, upper and lower fire, middle layer, 30min, take it out when the surface is golden

12.

Tips:
In the first step, I said to knead the water and oily skin to the fully expanded stage, which is commonly known as the "glove film" when you make bread. Many friends will say: You are not making bread, what kind of "glove film" you want, Really hypocritical! If you think so, you would be very wrong. I made matcha pastry once before, and the water and oily skin was not kneaded to the expansion stage. Not only was it not easy to handle when it was pastry, but it was also difficult to control when filling. The whole process can be said to be So I won’t say anything. The final product is not good-looking and tastes bad. After that, I consulted many recipes. After asking many friends on the page, they told me that the water and oily skin must be rubbed out of the film. , I was puzzled at the beginning, but after operating it once, I knew that it was really necessary to do so. First, after the expansion of the water and oil skin is good, it is very easy to wrap the pastry; secondly, after wrapping the pastry, wrap the filling At the time, because the dough extensibility is very good, so the wrapped egg yolk cake looks very beautiful and flattering. Therefore, in summary, it is necessary to rub the water and oily skin out of the film!