Egg Yolk Crisp
1.
Put all the ingredients of the oil skin into the inner tube of the bread machine
2.
Knead a dough program, a total of 15 minutes
3.
After kneading the oily skin, you can pull out the glove film, and the effect of the egg yolk crisp layer will be better.
4.
When kneading the oily crust, put the pastry material into the basin and mix it with a spatula
5.
The shortbread is arranged into a ball, not very soft, and it works just fine
6.
The shortbread and the crust are divided into 20 pieces
7.
Press the oil skin into slices, wrap it in the oil pastry, and close it up
8.
Do all the embryos
9.
Take an embryo, roll it into a beef tongue shape with a learn-to-cook hammer, then roll it up, and make it into a curl for 10 minutes.
10.
Soak the egg yolks in oil, then bake them in the oven for 5 minutes. Each yolk is divided into two, because there are only 10 egg yolks in the house, so it is divided into two halves
11.
Put an egg yolk in every 25g of red bean paste bag, all wrapped
12.
After the proofed meringue roll, press it once and roll it out again with a walking hammer. This time it is relatively narrow and long, and then continue to roll up, a relatively short and fat roll.
13.
Proof the finished rolls for a while
14.
Take a roll, press it, and roll it into a sheet
15.
Wrap in a bean paste and continue to close your mouth with a tiger's mouth method
16.
The tail is slightly pointed and twisted to press on the bottom
17.
All are done, put into the baking basket of the Supor Fryer, the rest is waiting for the next pot, I used the baking tray to bake in the oven, I want to compare it, the result is no big difference
18.
Mix egg yolk and water at a ratio of 1:1 to form egg yolk water, brush on the surface of the egg yolk cake, brush twice
19.
Brush the egg yolk pastry with some black sesame seeds on the surface. Put it in the preheated fryer and bake for 25 minutes. If you don’t preheat, bake it for an additional 5 minutes.
20.
The baked egg yolk puff pastry is golden and full, and the surface part of the meringue blooms perfectly. It is beautiful, and the cut surface is also perfect. It is flat enough to cut with a Kanto knife.
Tips:
1. The temperature requirement of the egg yolk cake is not high. You can either preheat or preheat the oven. Pay attention to not overly colored during the baking process.
2. The oily skin must be kneaded in place, it is best to use a tool to knead out the film, so that it will not leak when operating, and the level will be better.
3. The rolling hammer is very important. It is made of marble and has enough weight, which is very easy to use.
