Improved Egg Yolk Crisp

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

by Leaf's Little Chef

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

[Works of Bai Cui's Fifth Food Contest]
Today, I reduced the amount of oil in this egg yolk cake. I thought it was not very crispy. It’s okay. At least it’s healthy. I didn’t expect it to be made out of my expectation. It was very crispy, so crispy that the scum was reduced. There is no problem with the amount of oil, it is very delicious and not greasy. Because the amount of oil is reduced, it takes a little more effort to make it, but as long as you master the main points, it is not troublesome. The amount of oil in the dough is very small. The humidity is relatively high and it is a bit sticky. When you make it, apply a little oil on your hands and the rolling pin. The dough is soft and easy to roll after wrapping, which can reduce the relaxation time. It’s a great recipe that reduces the amount of fuel, it’s very recommended.

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, put it in the oven at 160 degrees and bake for ten minutes

3. Divide the loosened two kinds of dough into 20 small doses and knead them 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 30g tablets into round balls and 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 out into a strip and roll up, and then relax for another ten minutes

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

10. 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. Out of the oven

Tips:
Most of the pastries made by my friends have a ratio of noodles to oils 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. Anti-sticking, the upper part has been improved by me to low oil, the effect is very good, you can rest assured to make it