Golden Cheese Egg Yolk Crisp

Golden Cheese Egg Yolk Crisp

1. White bean paste filling method: Wash white kidney beans and soak in water overnight.

2. After soaking, peel off the skin one by one.

3. Add the water covering the bean kernels to the pot, boil over high heat and change to medium heat. Cook until the bean kernels can be easily kneaded into powder by hand. Turn off the heat, remove the bean kernels and wash them with cold water three times, put them in a cotton bag and squeeze directly When it becomes muddy, it becomes a white bean paste.

4. Put the white bean paste dough into a wok, add fine sugar and fry over high heat until the sugar is completely dissolved.

5. Change to medium heat and add butter and continue to fry until the fillings are in a non-stick pan and change to low heat. Fry until the temperature of the fillings reaches 110 degrees and turn off the heat.

6. Stir-fried white bean paste filling.

7. Raw salted duck egg yolk processing method: Wash the raw salted duck egg yolk with salt water. (The ratio of salt water: salt: water = 1:5)

8. Soak the raw salted duck egg yolk with high-grade liquor to remove the stench of raw salted duck egg yolk.

9. Preheat the oven to 150 degrees, put in the raw salted duck egg yolk and bake at low temperature. When the salted duck egg yolk is half cooked and there is no oil, you can take it out of the oven and set it aside. Bake for about 5-7 minutes. . (In order to make the salted duck egg yolk taste better, you need to master the size of the heat when baking the salted duck egg yolk, and always pay attention to whether the salted duck egg yolk is oily. If it cannot be roasted, it is about 70 or 80% cooked. This can be done. Prevent the salted duck egg yolk from cracking in the filling or no oil appears)

10. Roasted salted duck egg yolk.

11. Wrap the salted egg yolk with white bean paste filling method: Round the divided white bean paste filling and poke a hole with your thumb.

12. Add salted egg yolk.

13. After closing the mouth, make a circle.

14. Wrapped fillings.

15. Water skin dough method: Put all-purpose flour, powdered sugar, lard and golden cheese powder into a container and add water in portions to form a soft water skin dough like earlobes.

16. Cover with plastic wrap and let rest for 15 minutes.

17. Oil skin dough method: Put low-gluten flour and lard into a container, mix and knead quickly to form a shortbread dough.

18. Cover with plastic wrap and let relax for 10 minutes.

19. Water skin dough, oil skin dough and filling division: Water skin dough: Divide the loose water skin dough into 8 portions, each 39 grams, and round them for later use. Oil-skin dough: Divide the loose oil-skin dough into 8 portions, each of 26 grams, round and set aside. Filling: Wrap about 10 grams of salted egg yolk with 30 grams of white bean paste filling, each about 40 grams, and round it for later use.

20. Roll the first time to loosen the roll: firstly squeeze the divided water skin dough by hand, and then place the divided oil skin dough in the center of the compressed water skin.

21. Press the oil skin with your thumb and use the tiger's mouth to push the water skin up and close the mouth. (Note: Be sure to completely wrap the water-skin dough with the oil-skin dough without exposing the oil-skin, otherwise the level of the baked product will not be obvious.)

22. The wrapped dough is flattened and quickly rolled into an oval shape, and then rolled into a tube shape from the outside to the inside.

23. Cover with plastic wrap and let rest for 15 minutes.

24. The second roll is loose: Put the loose dough in the first roll and place it vertically with the mouth facing up, and flatten it slightly with the palm of your hand.

25. Roll out again.

26. Rolled from the outside to the inside into a long cylindrical shape.

27. Cover with plastic wrap and let relax for 10 minutes.

28. Golden cheese yolk cake production: use a knife to cut the dough that has been rolled twice from the middle.

29. a. Put the spiral side of the cut end upward and squash it. b. Roll it into a round dough, turn it over and add the filling. c. Press the filling with your thumb and push the dough up by the tiger's mouth. d. Close your mouth.

30. Place the wrapped golden cheese and egg yolk crisps evenly on a baking tray, put them in a preheated 180-degree oven, and bake for 20 minutes before they are out of the oven.

Tips:

Ingredients needed for white bean paste filling:

1800 grams of white bean paste, 400 grams of caster sugar, 80 grams of butter





Raw materials needed for water skin dough:

160 grams of all-purpose flour (80 grams of high-gluten flour and 80 grams of low-gluten flour), 35 grams of powdered sugar,

50g lard, 65g water, 12g golden cheese powder





Raw materials needed for oily skin dough:

150g low-gluten flour, 60g lard