Egg Yolk Crisp
1.
To make oily skin: Put the flour, sugar, water, and lard into a dough and let it relax for 30 minutes.
2.
To make meringue: Knead the low-gluten and lard into a dough and set aside for use.
3.
After the oil crust and meringue are awake, divide them into 12 equal parts. The amount here is for 12 egg yolk meringues.
4.
Then use the oily crust to close the pastry wrapper tightly, then roll it into a beef tongue shape and roll it up by hand, cover it with plastic wrap and wake up for 15 minutes.
5.
At this time, divide the 6 salted duck egg yolks into 12 portions, take 20 grams of red bean paste to wrap half of the duck egg yolk, and roll the red bean paste with a layer of pork floss or coconut paste. The taste is very good.
6.
Wrap the stuffing and continue to repeat the above steps, squeeze it with your hands, and gently roll it into a beef tongue shape from the middle to both sides.
7.
Then roll it up from top to bottom, cover it with plastic wrap, and wake up for 10 minutes. At this time, preheat the oven. I use a 12L Konka oven at 195 degrees up and down for 10 minutes.
8.
Press the awake dough with your fingers in the middle, then fold the two sides in the middle and squash it. Use a rolling pin to roll the dough thin, put the stuffing and press the mouth of the tiger toward the middle to close it.
9.
Brush with two layers of egg yolk liquid. If there is black sesame seeds, add some black sesame seeds to garnish. I didn't add black sesame seeds.
10.
Put the egg yolk pastry into the preheated oven, up and down 195 degrees, bake for 30 minutes.
11.
The baked egg yolk pastry is golden in color and has a layer of layer on the surface. It is very crisp, and it is very fragrant to eat while it is hot.
12.
Look, the freshly baked egg yolk pastry has distinct layers.
Tips:
Regarding the formula: This formula is the experience that I have practiced hundreds of times without fail.
About the oven: Each oven has its own little temper, so the time and temperature should be based on your own oven.
About the ingredients: I pickled the salted duck eggs by myself, and boiled the red bean fillings by myself. Nothing else, just for the family to eat healthily. Friends who find trouble can buy ready-made ingredients. The most important thing is that the egg yolk cake can be used. If you can’t make it well, oil is very important. You must use lard, because the egg yolk cake made with corn oil does not have the smell of lard, and there is no lard cake. The oil skin should be soft enough to smooth out the film, and the effect will be better. It was kneaded by hand, it was too hard, so I just kneaded it.
Regarding storage: It’s best to eat as much as you want. At present, I don’t have any good way to prevent oil return. Once the oil returns, the egg yolk will not be crispy, although it is delicious. But I always feel a bit less flavor.
