Egg Yolk Crisp
1.
Wash the outside mud of the duck egg mud shell, and throw it away directly, not use it.
2.
Take out the egg yolk and clean the film on the egg yolk by hand, pour in white wine and marinate for two minutes to remove the smell of the egg yolk
3.
Bake at 180°C for 5 to 10 minutes until the egg yolk is oily. Let it cool for later use. If you don’t use white wine for soaking, you can spray white wine before baking. It is best to spray it again when you bake it. Smelly
4.
Low flour, high-gluten flour, caster sugar, water, butter mix
5.
Mix low flour, high-gluten flour, sugar, water and butter, and knead out the gluten
6.
Put the plastic wrap on the kneaded dough wrap and let it stand for half an hour
7.
Low powder, butter mix
8.
Knead until there is no dry flour
9.
Wrap in plastic wrap and let stand for about 15 minutes
10.
Bean paste is divided into 25 grams each
11.
Take a piece of red bean paste, an egg yolk bean paste, pat the egg yolk in the middle, and knead it into a ball
12.
When wrapping egg yolks, bring a pvc glove to wrap your hands. The bean paste does not stick to your hands. Looking at the bean paste ball on this table, it feels like the legendary "Dali Pill" 😂
13.
After the red bean paste is wrapped, it is ready to make meringue. The oily skin is divided into 15 pieces, and the shortbread is divided into 10 grams.
14.
Take one oil crust and one shortbread, wrap the shortbread into the oil crust and knead it into a ball
15.
Take a piece of wrapped dough, press it lightly with your hand, and roll it out into a strip
16.
After rolling up from one side, put it upright and roll it up again and place it
17.
Let the rolled dough roll stand for 20 minutes, cover with plastic wrap to prevent the dough from drying out
18.
Flatten the noodles and roll them into pieces, wrap the "Dali Wan" in the dough like a bean paste egg yolk, tighten the mouth and place it down
19.
Put it in the baking tray, brush the egg yolk on the upper layer, brush twice to prevent cracking during baking, and don’t put it so densely that it will stick together when baking.
20.
Brush the egg yolk and sprinkle with black sesame seeds
21.
Bake the middle layer of the oven at 180°C for 15 minutes, then 200% for 30 minutes (my oven has low power, so the temperature needs to be increased and the time is extended. The original recipe is 170°C for 10 minutes, 190°C for 20 minutes, and finally the upper layer is baked for 3 to 5 minutes to color)
22.
Let the baked egg yolk pastry cool, eat it or pack it as a gift
Tips:
When the dough is relatively thin, the mouth must be closed, and the thickness should be as uniform as possible. It is too thin or it is not tightened. It is easy to reveal the filling when baking. I did not try other brands of raw materials. I only used the recipe brand. Nissin's flour seems to be baked. It's crispier, and it doesn't slag much. After all, it is better to use some good raw materials as a gift. After a rough calculation, the raw material cost of an egg yolk crisp is about 5 yuan, and the materials are absolutely conscientious. Okay, after taking the time to post this recipe, I will continue to knock the duck egg yolk, 😂😂😂
