Egg Yolk Crisp
1.
First prepare the water and oil skin ingredients, first put the salted egg yolk on the baking tray and sprinkle with white wine, put it in the 180 degree oven for about 20 minutes, sprinkle the white wine again during the period, and place the baked egg yolk in the greenhouse to cool.
2.
Water and oil leather: Mix the water and oil leather part of material 1, knead it to the state of the glove film, and relax for 10 minutes.
3.
Pastry: Mix ingredient 2 pastry evenly. The dough is not soft and sticky. Let it stand for 5 minutes.
4.
Divide the water, oil and pastry into 20 small doughs, set aside.
5.
Divide the red bean paste into 30g each and add egg yolks for later use.
6.
Wrap it with water and oil in the shortbread, roll it into a beef tongue shape and roll it for 1 and a half turns, relax for 10 minutes and then roll it into a beef tongue shape for 2 and a half turns. Be sure to do it twice.
7.
Flatten the dough and wrap it into the bean paste egg yolk, and place it on the baking tray with the closed part facing down.
8.
Brush the wrapped egg yolk with liquid egg yolk twice.
9.
Sprinkle with sesame seeds for garnish
10.
Preheat the oven to 165 degrees, and send the egg yolk pastry to the oven at 165 degrees for 15-20 minutes.
Tips:
1. When making water and oily skins, in order to fully melt the lard, use normal temperature water in summer and warm water in winter. But be sure to wait for the water to cool before adding the flour, otherwise the hot water will scald the starch in the flour, causing the dough to become glutenless and sticky.
2. The water and oil leather must be fully kneaded to make it gluten and pull out a film. In this way, it is not easy to break the skin during rolling, and the finished skin after baking is not easy to break.
3. Since there is no added water, the pastry dough will not produce gluten, and it is easy to loosen during kneading. During the operation, just press the dough repeatedly with your hands to make the lard and flour fully melt together.
4. The key to making a good puff pastry is the relaxation time, and the control of temperature and humidity. After each roll, give the dough sufficient time to relax, at least 20 minutes, the dough will be soft after the loose gluten, easy to roll, not easy to break. In summer, the shortbread dough will melt in heat, which will easily cause a mixture of crispness, so put the dough in the refrigerator and cool down in a timely manner. In winter, the shortbread dough will become hard. You can put the dough in a warm place to keep it soft. The best humidity for making puff pastry is 60%-70%, so you must cover the dough with plastic wrap during operation, otherwise the dough will become dry and crack during rolling, causing crisp breakage.
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