Egg Yolk Crisp

Egg Yolk Crisp

by Tian Luo girl

4.7 (1)
Favorite

Difficulty

Hard

Time

1h

Serving

2

Every time I saw the introductory shading word on the food website, I started to search and think about whether there are any interesting stories behind this dish. Later I found that most of them are ordinary and ordinary, but it is a very good one.
There is no story about yolk cakes, but it is easy to accidentally cause accidents, especially in terms of balancing the number of layers of open crisps. Since it is a puff pastry, it must be the word puff, that is, the number of layers and the texture of each layer. The thin cicada-wing puff pastry layer has clear boundaries, and each layer can be at odds. It’s best to stick other things together; at the same time, it’s best to have as many layers as possible. Even a shortbread with a thickness of only one centimeter should have 1024 layers. At this time, it is easy to fall into accidents caused by poor handling: the pursuit of a large number of layers, it is necessary to roll the number of times, it is easy to face cracking or even several layers sticking together thick and hard; If you pursue a clear hierarchy, it is definitely impossible to get 1024 layers. So, this little snack tells me what "handling" is. I think of Lin Yutang’s praise of Yao Mulan in his writing: the thing that I like most about her is reading. Some people read Yi, some people read lewdness. She loves to read. From studying in books to making peanut soup, she needs a little bit of peanut soup. Alkali"

Ingredients

Egg Yolk Crisp

1. Prepare the filling first. After the salted egg yolk is steamed, add an appropriate amount of pork floss and crush them together.

Egg Yolk Crisp recipe

2. Then add seasonings and some edible oil according to the situation, to the extent that it can be kneaded into a dough.

Egg Yolk Crisp recipe

3. Start preparing the basic ingredients, knead all the ingredients for the shortbread, cover with plastic wrap and set aside.

Egg Yolk Crisp recipe

4. Knead all the raw materials of the water oil skin.

Egg Yolk Crisp recipe

5. Divide into small ingredients, 9g shortbread, 13g water and oily skin.

Egg Yolk Crisp recipe

6. Wrap the shortbread with a water and oily skin, pinch it tightly, set aside, cover with plastic wrap, and let it stand still.

Egg Yolk Crisp recipe

7. Press it flat and roll it out into an oval shape, the length is almost twice the width.

Egg Yolk Crisp recipe

8. Roll it up from top to bottom, close it down and put it aside.

Egg Yolk Crisp recipe

9. After 15 minutes, close the mouth and turn to the top and press flat.

Egg Yolk Crisp recipe

10. Roll it out so that the length is about twice the width.

Egg Yolk Crisp recipe

11. Roll it up again from top to bottom, close it down, and let it stand still.

Egg Yolk Crisp recipe

12. You can make fillings while standing. The salted egg yolk and pork floss made before are divided into 10g pieces and 15g bean paste.

Egg Yolk Crisp recipe

13. The red bean paste wraps the pork floss.

Egg Yolk Crisp recipe

14. The closing must be sealed and rounded.

Egg Yolk Crisp recipe

15. It was almost 15 minutes after finishing all the fillings, and the small roll was folded in half.

Egg Yolk Crisp recipe

16. Roll out into a round slice, being careful not to leak the crisp.

Egg Yolk Crisp recipe

17. Wrap the prepared egg yolk and bean paste filling.

Egg Yolk Crisp recipe

18. Squeeze and close the mouth downwards.

Egg Yolk Crisp recipe

19. Brush the surface with egg liquid and sprinkle with black sesame seeds.

Egg Yolk Crisp recipe

20. The middle layer of the upper and lower fire of the oven is wide enough for about 17 minutes at 165 degrees!

Egg Yolk Crisp recipe

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