Egg Yolk Crisp (star Version)
1.
Add all the oily skin materials, except water, and stir until the materials are mixed, then add water, and knead it into a hand mask, as shown in the figure, this process takes a long time, and the film formation can increase the crispness to a greater extent. After the film is formed, it will be divided into Store each 30g plastic wrap in the refrigerator to relax.
2.
Mix the puff pastry 1 ingredients evenly into a dough, divide them into 20g each, cover with plastic wrap and refrigerate. The steps of meringue 2 are the same as meringue 1. I suggest to refrigerate the meringue as soon as possible, otherwise the lard will melt and leak.
3.
Divide the red bean paste into 20g each, and pack one egg yolk into 10 pieces. The number of grams of lotus paste filling is the same as the steps, and 10 egg yolks are also wrapped.
4.
Use a rolling pin to roll out a water and oily crust, wrap it in a red meringue, pinch the top tightly, remember to pinch firmly, otherwise it will be easy to open and leak. The steps for green meringue are the same.
5.
Take a puff pastry-covered water oil skin and gently press it, place it in the middle with a rolling pin, and push up the controlled force. The intensity must ensure that the red pastry and water oil skin are completely integrated, and the white oil skin should not be exposed without the red pastry. Roll the noodle pin again. Return to the center, push it down, then push it left and right. The length is 15cm and the width is 8cm. Then roll it in from top to bottom, and put it aside to wake up for 15 minutes.
6.
Take out the noodle roll that has been awake for 15 minutes, only push the two ends from the middle, do not push left and right, the method is the same as step 5, after rolling into a 20cm strip, roll it in from top to bottom, and put it aside to relax 15 minute.
7.
Step 6 for relaxation, cut in half from the middle with a knife, put the incision down, gently press the top, roll it into a circle with a rolling pin, wrap the red bean filling from the top of the circle, pinch it, and shape it. Put it in the bakeware for baking. The direction of the incision mentioned in this paragraph, the direction above the circle is very important, it is related to the appearance of star patterns, so be sure to pay attention.
8.
Oven: Add tin foil at 150° for 25 minutes, and the time can be adjusted appropriately according to your own oven.
9.
Other notes: egg yolk. Regarding the egg yolk, I bought the mud egg. After marinating for 7 days after arrival, wash the mud and break it, clean the egg yolk and leave only the egg yolk, and then soak the egg yolk in oil one day in advance, and spray the white wine on the surface the next day. , Then add tin foil at 150°, bake for 5 minutes to get the oil out, and cut the inside into a flow heart shape. Many people say that it is not necessary to soak in oil and wine, but with this step, the fishy odor of the egg yolk can be removed, and the egg yolk is not easy to break when the egg yolk is cut and eaten, and it is more crisp.
Tips:
1. This recipe is for 20 pieces.
2. The oil crust and shortcrust pastry are cut and used at the back, so the number of oil crusts is one-half of the number of egg yolk pastry, that is, 10, and the pastry has 5 flavors, so don't think the recipe is wrong.
3. Remember that the oil crust and the colorful pastry must melt together when they are rolled out. If they are left blank, the appearance of the egg yolk pastry will be unsightly.
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