Egg Yolk Crispy Snow Mei Niang Edition
1.
Take a clean container, pour all the ingredients made by Xue Mei Niang into the container, and stir with a manual whisk until it is completely integrated and there are no particles. Then sift it to another steaming dish, put the water in the pot to boil, put the Xuemei Niang steaming dish in the steaming pot and steam it on medium-low heat for about 25 minutes. After a sieve, Xue Mei Niang will be more delicate and non-grainy.
2.
When steaming Xuemei Niang, you can brush the thawed salted duck egg yolk with white wine, and bake it in the oven at 170°C for about 4 minutes. I actually bake 20 egg yolks this time and actually only use eight, and I will make moon cakes for the rest. You can bake eight. If you think half of it is not enough, you can bake 16 of them.
3.
Taking advantage of the steaming Xuemei Niang's gap, divide the bean paste into 16 pieces. An average of 15 grams, try to weigh as much as possible. You can buy red bean paste, or you can make it yourself, but I think most of what I buy back is the kind of washed red bean paste, which does not contain the egg yolk and has a strong beany flavor. It’s better if you make it yourself and stir-fry it with vegetable oil.
4.
Take eight roasted salted duck egg yolks and cut each one in half with a knife. Flatten the divided red bean paste and wrap it with half of duck egg yolk.
5.
Dump the bean paste with duck egg yolk into a ball for later use.
6.
Take out the steamed Xue Mei Niang, and divide it into 16 evenly with the measuring spoon and the kitchen electronic scale. It’s about 15g each, just eat the extra Xuemeiniang😄
7.
The separated Xue Meiniang uses a ball to flatten it by hand, and then wraps it with a bean paste ball. Try to squeeze it as big as possible, and slowly push up with the mouth of a tiger to roll the bag so that it is a good bag of bean paste. The Kung Fu Xue Mei Niang that I took a photo with shrinks. Xue Meiniang is very sticky, and it is recommended that everyone wear disposable gloves. Especially after it is cold, it is impossible to put it wherever it is and stick it, so everyone should pack it when it is not hot.
8.
Make oil crust and shortbread. 1. Put all the ingredients made of oily skin into a container and knead it into a ball. There is no need to knead it repeatedly like kneading noodles. 2. Put all the ingredients made by the shortbread into a container, stir with a spatula until the oil and noodles are evenly blended. There is no need to knead repeatedly. 3. Weigh the total weight of the oil-crust dough and the pastry dough. I made 16, so I divided the total weight by 16, and the result was the weight of a single dough. Separate the oil-crust dough and the pastry dough into 16 pieces on a kitchen scale. Small dough of equal weight. I forgot to take photos when making this step, so I used the previous photos.
9.
Roll out the oily crust and wrap it with shortbread, then put it aside and cover it with plastic wrap for later use.
10.
The skin and filling are now ready.
11.
Now you need to roll the skin into an oval shape with your hands and gently roll it into thin slices with a rolling pin. Remember to roll it on a plastic wrap or a plastic bag, so that the skin will not stick to the chopping board easily. This is what I made Experience gained after several egg yolk crisps.
12.
After rolling it into a thin skin, roll it up from the bottom end as shown in the picture.
13.
Roll out all the skins, put all the curled ends down, and then cover with plastic wrap and relax for about 15 minutes.
14.
The loose skin is directly flattened and rolled into an oval thin skin, and then rolled up from one end.
15.
After the roll is finished, place it with the curled edge down, and continue to cover with plastic wrap and relax for about 15 minutes. The loose noodle rolls are directly flattened by hand, and then gently rolled into a thin skin with a rolling pin, wrapped with bean paste and egg yolk filling, and then rolled into a ball. You can preheat the oven when making this step. Preheat at 165 degrees for 20 minutes.
16.
Place the egg yolk pastry in a baking tray, take an egg, separate the egg whites and leave the yolk, stir the egg yolk liquid, brush on the yolk pastry, sprinkle a little black sesame on the surface for garnish.
17.
Then put it in a preheated oven and heat up and down at 165 degrees. Bake the middle layer for 20 minutes and then take it out. Continue to brush another layer of egg yolk on the surface and put it in the oven for about 12 minutes. However, the size and temperature of each oven is different. Everyone was watching the heat for the last ten minutes when they were baking. If the surface is slightly yellowed, it is ready to bake.
18.
Baked egg yolk pastry.
19.
After being cut and wrapped in layers, it is super delicious in crispy dough.
20.
Finished product
21.
Finished product
Tips:
Making egg yolk cake is a very fulfilling process.
After several trials, I found that the lard made from lard is much crispier than the butter made from butter, and it doesn't look much different from the freshly baked one after cooling down. It feels a little hard to eat after cooling for a few days with butter, and it doesn’t taste crispy. You can switch to butter or lard when you make it.
