I Am The Chef Sharing The Recipe for Making Egg Yolk Pastry

I Am The Chef Sharing The Recipe for Making Egg Yolk Pastry

1. Preheat the oven to 180°C, spray a layer of rum on the surface of the egg yolk, bake in the oven, bake it until slightly oily, and let it cool after it is out of the oven

2. Pour the butter and water into the cooking bowl and mix with a spoon to mix well

3. Mix the powdered sugar and low-gluten powder through a sieve, add to the cooking pot, stir with a spoon to form a dough

4. After mixing into a dough with a spoon, fold the dough with your hands, press all the powder in the basin into the dough, and press until there is no dry powder

5. Wrap the kneaded dough in plastic wrap and place it aside to relax for later use

6. Now start to make pastry, weigh the low-gluten flour and butter in the cooking bowl

7. Mix the butter and flour with a spoon and mix them together completely

8. Use a spoon to mix the dough well and then pinch the dough tightly with your hands

9. Make 18 grams each and 12 grams each of shortbread, squeeze the oil crust

10. Wrap the oily crust in the oily crust and press it directly in. The oily crust is very tough. When wrapping it in, pinch the top tightly.

11. After the oil-skin-wrapped pastry is wrapped, cover the top with tissue paper or a plastic bag to prevent the surface from drying out

12. Take out a piece of dough, roll it out, and roll it out into a long strip

13. Roll down from top to bottom

14. Straighten the dough and squash it

15. Roll out the dough, or roll it out into a strip

16. Roll the rolled dough from top to bottom, you can find that the length of the second roll is shorter than the first one, so we can handle it better later

17. Press in the middle of the dough

18. Pinch the two sides of the dough tightly to the middle, before pressing in the middle, to better pinch the two sides together, and it will not burst in the later stage.

19. After rolling the dough to one side, cover the surface with a plastic bag to relax the dough and prevent the surface from cracking

20. Divide the filling into 26 grams, take out one, and squash

21. Divide the filling into 26 grams, take out one, and squash

22. 8 packs of lotus seed paste and date paste

23. Wrap the filling into the leather, press down with the thumb of the left hand, and push up with the mouth of the right hand until the filling is completely covered, and the top is closed tightly.

24. Use a tiger's mouth to make the dough tighter

25. Rub the bottom of the two palms against the dough on the table, and rub it until the top is bigger and the bottom is smaller.

26. Take an egg, add a little oil, and beat the egg well, being careful not to beat it too hard

27. Brush a layer of egg liquid on the surface of the shortbread cookies, and then brush a layer of egg liquid when the egg liquid is a little bit dry, for a total of two layers

28. Sprinkle a layer of black sesame on the surface of the shortbread, don’t use too much, just garnish

29. Sprinkle a layer of black sesame on the surface of the shortbread, don’t use too much, just garnish

30. Preheat the oven at 180°C, put the shortbread into the oven and bake for 25-30 minutes, and pour it out at 20 minutes.

Tips:

1 Don't mix it when mixing the oily skin. If the mix is too strong, it will shrink when it dries out later.
2 When rolling out the dough, be careful not to break it
3 When you bake the egg yolk, watch it on the side, be careful to bake too much oil, then the egg yolk will be dry
4 When baking the finished product, the way to make sure it is cooked is to squeeze its two sides and his waist to see if it hardens, if it is still soft, then

It’s unfamiliar, if both sides become hard, then it’s ripe