Egg Yolk Pastry ~ Detailed Process of Kneading The Oily Crust by Hand

Name: Egg Yolk Pastry ~ Detailed Process of Kneading The Oily Crust by Hand
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g All-purpose flour; 30g lard; 10g Sugar; 50g water; Some Red bean paste; Some Salted Duck Egg Yolk; 90g Low-gluten flour

by @That floweropen@

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

When my mother heard that I was going to fight pastries, she quietly cooked the lard for me. A child with a mother is a treasure.
Today, I demonstrated the process of hand-kneading noodles. Repeatedly chopped up the oily skin, kneaded it and beaten it for a few minutes, and the film will be formed. The same technique can be used to make bread.
Regarding the egg yolk, I bought fresh salted duck eggs and knocked them home. The film covering the egg yolk must be washed off with water. The oven does not need to be preheated at 150°C for 7-8 minutes. (The temperature of each oven is different. Don’t bake out the oil)
Divide the total by the number you want to equal the number of grams for each. I usually make a ratio of 1:1 for the skin and stuffing. Today I made a thinner skin and more stuffing. You can adjust this by yourself! "

Ingredients

Egg Yolk Pastry ~ Detailed Process of Kneading The Oily Crust by Hand

1. Put the medium powdered sugar lard in a bowl.

Egg Yolk Pastry ~ Detailed Process of Kneading The Oily Crust by Hand recipe

2. Rub the granules with your hands.

3. Slowly try to add water while kneading the dough (some flours have different water absorption properties, maybe about 45 grams of water is enough)

4. Let the water completely blend into the flour lard.

5. Put the water oil skin on the table and rub it with your hands.

6. Chop the dough with a scraper.

7. Knead the chopped dough together.

8. Repeat the previous action twice and then check the bottom group (the film can be pulled out but it is easy to break if it is not tough)

9. Chop the dough again with a scraper.

10. Knead again, just like making bread.

11. Rub it repeatedly like washing clothes.

12. You can also beat the dough.

13. After a few minutes, the glove membrane was rubbed out.

14. Let's show another one.

15. Cover the kneaded oily skin with a damp cloth on the fresh-keeping bag and let it relax for about 30 minutes.

16. Make shortbread.

17. Put the mixed pastry in the refrigerator in hot weather.

18. The loose oil skin is divided into 23 grams each and 18 grams each.

19. Take one oily skin and press it flat into the shortbread and wrap it, and wrap everything in turn with the seal facing upwards (for each procedure, cover it with a damp cloth in a fresh-keeping bag)