Egg Yolk Crisp【first Taste Diary】
1.
Knock the fresh salted egg into a bowl and remove the salted egg yolk.
2.
Wash the remaining protein on the surface with water.
3.
After washing, spread it on the baking tray and spray with high-concentration liquor to remove the smell.
4.
Bake in the oven, 180 degrees, bake for 5 minutes, then take it out and let cool.
5.
Wash the red beans and soak one night in advance, drain the soaking water, pour into the pot and add appropriate amount of water. After the high heat is boiled, simmer for 15 minutes, turn off the heat, cover and simmer for 15 minutes, turn to medium heat and cook the red beans until soft.
6.
Pour the boiled red beans and juice into the food processor and puree them.
7.
Pour the red bean paste into the pan.
8.
Add oil and sugar in portions and stir fry.
9.
Stir-fry until a dough is formed, let cool and set aside.
10.
Divide the red bean paste into 25g portions, wrap the salted egg yolk with red bean paste and set aside.
11.
Oil skin: Pour all-purpose flour, lard, and sugar into a bowl, add a small amount of water several times and mix well.
12.
Yupi: Knead the material into a smooth and soft dough.
13.
Oily skin: wrap the dough with plastic wrap and relax for half an hour.
14.
Shortbread: Stir low-gluten flour and lard evenly.
15.
Shortbread: Wrap it in plastic wrap and put it in the refrigerator for later use.
16.
Divide the crust and shortbread into 16 equal parts.
17.
Wrap the shortbread with oily skin, close it down, cover with plastic wrap and let it rest for 15 minutes.
18.
Roll out the dough into an oval shape with a rolling pin and turn it over.
19.
Roll up from top to bottom, cover with plastic wrap and relax for 15 minutes.
20.
Put the rolled dough down, put it upright, and roll it out again into an oval shape.
21.
Roll up from top to bottom, cover with plastic wrap and relax for 15 minutes.
22.
Take the cake crust and press the middle with your fingers, pinch the two ends in the middle, flatten it with your hands, and roll it out.
23.
Wrap the filling with the pie crust, slowly tighten the mouth with a tiger's mouth and pinch it tightly.
24.
Put it into the baking tray with the mouth down, and brush the egg yolk liquid on the surface of the meringue.
25.
Sprinkle a little black sesame seeds.
26.
Put it into the preheated oven, 180 degrees, the upper and lower heat of the middle layer, bake for 30-40 minutes.
Tips:
/Red bean paste/
1. Red beans cannot be boiled at the same temperature all the time, so cooking red beans is time-consuming. Follow the steps to shorten the cooking time. During this period, the foam should be skimmed off, which is one of the sources of the astringency of red beans.
2. If you just make red bean porridge, boil the red beans with the above method until they can be crushed lightly with your fingers and then you can add sugar to taste. The beans must be boiled to soften before adding sugar, otherwise it will be easy to paste.
3. If you make red bean paste filling, after cooking the beans, add sugar and oil in stages during frying, so that the fried red bean paste is not easy to fry and the sweetness is easy to grasp.
/water/
The amount of water in the formula is a reference value, different brands of flour will have different water absorption, so the exact amount of water depends on the actual situation.
/Oil skin/
1. The oily crust should be moderately hard and malleable. If the dough is too dry, add water several times to adjust it. Don't add all the water all at once. The dough is too soft and then adding flour to adjust it will be more troublesome.
2. After kneading the oily skin or before using it, wrap it with plastic wrap to prevent the surface from drying out.
3. The oil crust needs to have enough relaxation time, especially after each roll, the plastic wrap must be covered to relax, otherwise the crust will be easily broken because the surface of the crust is dry and the baked crust will be unsightly.
/other/
1. If there is no lard, you can use butter instead, but the shortening effect of the butter version is a bit worse than that of lard.
2. How to make liquid egg yolk for noodle brushing: Put 1 egg yolk and 1 spoon of water in a bowl and mix well.
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