Egg Yolk Crisp
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1. Make water and oil skin: Pour the ingredients of water and oil skin into a bread bucket, knead the dough slowly for 10 minutes, and knead it quickly for 10 minutes until the dough reaches the expansion stage, as shown in the figure, and then cover with plastic wrap to wake up. Of course, you can also knead it by hand, which is more tiring.
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2. Making meringue: knead the flour and lard for the meringue, and then cover with plastic wrap to wake up.
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3. Red bean paste: Red bean paste is made by yourself, and knead it by 20 grams each. Separately make 4 pure bean paste for Dabao and knead each 50 grams.
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4. Disposal of salted egg yolks: I bought 12 salted duck eggs and took out the egg yolks one by one. When you go, you must remove the white film on the outside of the egg yolks, because this is very fishy. Then use high-grade liquor to soak for later use.
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5. Separation of watery oily skin and meringue: After processing the bean paste and salted egg yolk, basically the watery oily skin and meringue will wake up for 20 minutes. Then divide each 21 grams of water and oily skins and 15 grams of puff pastry into 16 equal parts, and then cover with plastic wrap to wake up for 5-10 minutes.
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6. Bean Paste Bun with Salted Duck Egg: Take a bean paste filling and squeeze it with the palm of your hand, then put in the whole salted egg yolk, then wrap the egg yolk, and finish 12 in turn.
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7. Water and oil leather bag pastry: Take the water and oil skin and squeeze it with the palm of your hand, put it in the pastry, and then push the edge of the water and oil skin little by little until it wraps the pastry. Then use a rolling pin to roll it into a beef tongue shape, then roll it up and wrap it up. Make the remaining 15 in turn and cover them with plastic wrap and let them stand for 10 minutes. It is best to repeat this step once after waking up to make the skin crisper.
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8. Skin stuffing: Take a prepared meringue and roll it out, preferably with a thinner edge, and then put in the wrapped bean paste and salted egg stuffing and wrap it. Wrap up the remaining 15 in turn for use.
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9. Break up the two egg yolks, and then brush the egg yolk cake once, preferably twice as darker in color, and then sprinkle with black sesame or white sesame. Preheat the oven at 160 degrees, up and down for 5 minutes, and bake the middle layer for 20-25 minutes. It can be boxed after it is out of the oven and allowed to cool.
Tips:
1. This one must use lard. If you replace it with butter, one is more expensive, and the other is not very crisp. Because lard is a must in our family, it is no problem to do this. If you have to boil fresh, it will take a little effort, but it is also simple, just buy pork suet or other fat oil, wash and dry, cut into small pieces, and then put it in a pot on low heat and boil it slowly until the fat oil is granulated. Turn off the fire when it becomes golden, and then it will turn black. After cooling, pour it into the basin and it will solidify.
2. It's actually quite simple to do, it just takes time, try to wake up the skin and puff pastry in place, this is still very important. If time permits, it's best to repeat this step.
3. The white film on the surface of the salted egg yolk must be peeled off cleanly, otherwise it will be fishy. If the peeling is clean, you don't need to soak in white wine, just in case, anyway, the white wine is not bad at home.
4. When brushing the egg yolk at the end, it must be brushed twice, and only the egg yolk is needed, so that the egg yolk liquid is easier to catch.
5. The temperature of the oven is best adjusted according to your own. The time of 20-25 minutes can also be judged according to its color. If you are not assured that it will be out of the oven at the time, you can take one and taste it in the package.
