Enjoy Mid-autumn Festival and Reunion~【golden Egg Yolk Pastry】
1.
Prepare the raw materials, take the egg yolk out of the freezer in advance and put it in the freezer to thaw. Generally, it can be thawed in two hours. Soak it with peanut oil. This is only soaked for one night, and it is best to soak for two more days if you have time.
2.
Remove the egg yolks to control the oil and put them in a baking tray lined with tin foil. Preheat the oven in advance to 70°C and 90°C for 10 minutes. The oven thermometer shows 100°C and bake for 8 minutes. Be sure to bake the egg yolks at a low temperature.
3.
Put 30 grams of lard, 15 grams of powdered sugar, 60 grams of hot water above 85 degrees into the container, and mix the lard and powdered sugar.
4.
Add 105 grams of flour and 5 grams of pumpkin powder, (there is no equivalent of pumpkin powder) to knead out the film. If you feel tired, you can use a bread machine to knead it. Be sure to knead out the film.
5.
Add 43 grams of lard and 90 grams of all-purpose flour to form a dough.
6.
Put the oily skin dough and shortcrusted dough in a fresh-keeping bag, and put them in the refrigerator freezer to relax for 30 minutes.
7.
Weigh 40 grams of egg yolk and bean paste together.
8.
Press the red bean paste to wrap the egg yolk.
9.
The remaining 9 are packed and set aside for later use.
10.
The loose oily skin is divided into 10 portions, each about 21 grams. The shortbread is also divided into 10 portions, each about 13 grams, and covered with plastic wrap.
11.
Take an oily skin and press it into a shortbread.
12.
Use the tiger's mouth to slowly push up, close the mouth and squeeze it tightly. Do the same for the other oily pastries. Remember to cover with plastic wrap after each operation.
13.
Take a dough with its mouth facing upwards, and gently roll it up and down from the middle until it becomes a beef tongue.
14.
Roll up from top to bottom.
15.
The other ones are also operated well. Cover the cling film without slack. It takes at least a few minutes to complete the first to last operation. You only need to start from the first one again.
16.
Take a portion of the dough, close it up, and directly use the palm of the base of the thumb of your right hand, commonly known as the big thenar, to press it into a long strip with uniform pressing force, which is much easier to operate than a rolling pin. The second time rolling the oil skin becomes thinner and easier Lift up the oil belt and make it into a crisp, pressing will not happen.
17.
Roll up again from top to bottom.
18.
Do the same for the other few, roll up and cover with plastic wrap without slack.
19.
Take a copy and fold it in half.
20.
Press flat, continue to press the big thenar with your right hand into thin noodles in the middle and back edge, and put in the bean paste and egg yolk filling.
21.
Use the tiger's mouth to push slowly, this recipe is very easy to pack, don't worry about not being pushed up.
22.
Close up and squeeze tightly after wrapping.
23.
Close the mouth down and arrange it into the shape of the egg yolk cake that you are satisfied with.
24.
The remaining few are also handled well and arranged in the baking tray.
25.
Add an egg yolk and a small amount of egg white to mix well, brush on the top of the egg yolk cake, let it dry for a while and brush again, dip in black sesame seeds, preheat the oven to 160 degrees, and heat 170 degrees for 10 minutes.
26.
Put the baking tray into the middle layer and bake for 30 minutes, then increase the heat to 180 degrees and bake for about 5 minutes.
27.
After baking, take it out and let it dry until the mouth is not hot, and you can eat it.
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Do you want to try the oily egg yolk pastry.
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Tips:
1. The egg yolk must be soaked in oil in advance and then baked at a low temperature. I have given two baking times, 150 degrees for 5 minutes or 100 degrees for 8 minutes. This is the temperature in the oven, not the oven button temperature. Please set according to your own oven .
2. Regardless of whether it is the first roll or the second roll, you must gently roll from the middle up and then down gently, especially the second time, you must pay more attention to it. If you accidentally roll it, you will break the oil skin. When mixed crisps appear, my experience is to press the big thenar at the base of the thumb of the right hand to the desired length without breaking the skin. At the end of the package, use this position to press the thin dough around the middle and the surrounding back. It's easy to pack stuffing.
3. The baking temperature is adjusted according to your own oven, and the actual temperature in the oven reaches 180 degrees and it can be baked for 30 minutes.
