Improved Egg Yolk Crisp

Name: Improved Egg Yolk Crisp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 370g Low-gluten flour; 85g lard; 20 Salted egg yolk; 600g Lotus seed paste; 30g Liquid egg yolk; 25g Powdered sugar; 70g water; 10g Black sesame

by Leaf's Little Chef

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Today, I reduced the amount of oil in this egg yolk cake. I thought it was not very crispy, it didn’t matter, at least it was healthy, but I didn’t expect it to be made out of my expectation. It was very crispy, so crispy that it was so crispy that it was reduced. There is no problem with the amount of oil, it is very delicious and not greasy.
Since the amount of oil is reduced a lot, it takes a little bit more effort when making it, but as long as you grasp the main points, it is not troublesome. The amount of oil in the dough of the water and oil skin is very small, and the dough is relatively wet and a little sticky. When making it, it is a little sticky. Just apply a little oil on the rolling pin. The dough is soft and easy to roll after wrapping, which can reduce the relaxation time. A very good recipe that reduces the amount of fuel, I recommend it...

Ingredients

Improved Egg Yolk Crisp

1. 200 grams of low-gluten flour, 25 grams of powdered sugar, 70 grams of water, and 10 grams of lard, knead into a watery oily skin dough; 170 grams of low-gluten flour and 75 grams of lard, knead into a shortbread dough, respectively wrap with plastic wrap and relax for an hour .

2. Brush the surface of the salted egg yolk with a little white wine and bake it in the oven at 160 degrees for ten minutes.

3. The loosened two kinds of dough are divided into 20 small doses and knead into balls.

4. Wrap the shortening agent into the oily skin agent and knead it into a ball.

5. Cover with plastic wrap and relax for ten minutes.

6. Divide the white lotus seed paste into 30 grams into balls, squeeze them, and wrap them with salted egg yolk.

7. The loosened agent is rolled into a shed shape.

8. After being rolled up, relax for more than ten minutes, then roll it into a strip and roll it up, and then relax for another ten minutes.

9. Knead the two ends together and press into a circle.

10. Pack the stuffing.

11. Brush the surface with egg yolk liquid and sprinkle with black sesame seeds.

12. Put it in the middle level of the preheated oven, heat up and down, 180 degrees, 20-25 minutes.

13. It's out.

Tips:
Most of the pastry made by my friends have a ratio of noodles to oil of two to one. I feel too wet and increase the amount of oil. The amount of oil in the oily crust is very small. When making it, put a little oil on the hands and the rolling pin. It is anti-sticky, and the upper part has been improved by me to low oil. The effect is very good, and you can rest assured to make it.