Kuaishou Lazy Meal ~ ~ Egg Yolk Crisp
1.
Prepare the salted egg yolk.
2.
Line a baking tray with greased paper, put the egg yolk in the oven at 165 degrees and bake for 5 minutes, take out.
3.
Put the oily skin material into a basin and knead it into a chewy dough.
4.
Knead the dough until it can pull out the film.
5.
Wrap the kneaded oily skin dough tightly and let it rest for 30 minutes.
6.
Take another bowl and mix the pastry ingredients into a dough. No need to knead out the film.
7.
The kneaded pastry dough is divided into two, one part is kneaded with 3 g of matcha powder to form a matcha dough, and the other part is kneaded with half a gram of red yeast rice into a red curved dough.
8.
Wrap the kneaded two-color dough tightly and set aside.
9.
Divide the red bean paste into 16 pieces, each with 20 grams, and wrap each red bean paste into an egg yolk to make a round.
10.
Wrapped bean paste and egg yolk filling.
11.
Take out the waking up oil skin dough, divide it into 8 parts, divide the matcha dough and red curved dough in the oil pastry into 4 parts each. (Note: I doubled the amount, so 16 copies appear in the picture)
12.
Take the oily skin dough, flatten it, and wrap it in shortbread.
13.
Squeeze the mouth tightly like a bun.
14.
Turn the mouth down and gently roll it into a beef tongue shape with a rolling pin.
15.
Roll it out and roll it toward one end. After the same operation, roll up all 8 copies, cover tightly and send for 15 minutes.
16.
After relaxing for 15 minutes, squeeze each dough with your hands and gently roll it into a beef tongue shape.
17.
Roll up towards one end.
18.
Cover tightly and let go for another 15 minutes.
19.
Cut each piece of dough that has been delivered into two pieces.
20.
With the incision facing upwards, thin it with your hands, turning the spiral toward the middle as far as possible, and roll out the edges to be thinner.
21.
Pack the bean paste and egg yolk filling.
22.
Push up and squeeze the mouth lengthily to complete the styling. Put all the shaped green embryos into the baking tray with the mouth facing down, and preheat the oven to 180 degrees.
23.
Put the raw egg yolk crisps into the oven and bake them at 180 degrees for 30 minutes.
24.
Finished product.
Tips:
The amount of ingredients in the recipe can make 16 egg yolk cakes. I doubled the amount and made 32 in total.
Spread greased paper on the baking tray when baking! So as not to stick to the bottom, except for non-stick bakeware.
