[lazy Egg Yolk Pastry] Egg Tart Crust Version, No Need to Knead The Dough

Name: [lazy Egg Yolk Pastry] Egg Tart Crust Version, No Need to Knead The Dough
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 10 Egg tart wrapper; 250g Red bean paste; 10 Salted Duck Egg Yolk; 1 piece egg; Some sesame

by Macaron Little Witch

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Speaking of the extremely popular and enduring Chinese-style pastry in recent years, how can there be no egg yolk pastry? Any bakery, if there is no yolk pastry, it would be embarrassing to say it, you can see how popular the yolk pastry is! However, it’s not that simple to make egg yolk pastry. From oily crust to pastry, from processing egg yolks and fillings, etc., all are a huge test for beginners, and often come up with some dumb yolk pastries. "Work" is too difficult, too difficult, this is too difficult (꒦_꒦) To this end, I decided to teach you a super lazy version of "Egg Yolk Pastry", which uses egg tart pastry as a direct substitute. No complicated kneading steps, no need to open the pastry, ten minutes to get all the ingredients, Xiaobai can easily make drooling egg yolk pastry at home"

Ingredients

[lazy Egg Yolk Pastry] Egg Tart Crust Version, No Need to Knead The Dough

1. Put greased paper on the baking tray, put the salted duck egg yolk in the oven at 180 degrees and bake it for about 10 minutes. You can also spray some high-quality liquor on the surface of the salted egg yolk to sterilize and remove fishy.

[lazy Egg Yolk Pastry] Egg Tart Crust Version, No Need to Knead The Dough recipe

2. The custard crust is also taken out to thaw, and the tin foil is peeled off when the custard crust is hard, and it can become soft at room temperature.

3. Then let’s weigh out some red bean paste filling. I weighed it out at 25g each (the scale is peeled and weighed). This red bean paste filling is bought ready-made. Since it is a lazy version of egg yolk pastry, let’s just Lazy to the end, hehe.

4. Each portion of red bean paste has a groove to fit the size of the egg yolk, and then wrap the baked egg yolk with red bean paste.

5. Place it on the tiger’s mouth, and slowly tighten the egg yolk bag with the other hand to form a small dumpling, so that the filling of the egg yolk cake is ready.

6. After the custard crust is thawed, it is relatively soft, so you can pack the finished filling into it.

7. The same is true, slowly at the tiger’s mouth, tightly close the filling and slowly tighten it up, and then round it. Remember to preheat the oven at 160 degrees in advance.

8. After everything is done, gently brush with a layer of egg yolk liquid.

9. Then sprinkle some sesame seeds on the surface. When you make it, sprinkle some black sesame seeds on it to make it look better. I just touched the white sesame seeds and sprinkled it on.

10. Then you can put it in the oven and bake at 160 degrees for 15 minutes until the surface is golden brown.

11. After taking it out, I will brush the egg yolk liquid again, which will make the crust of the egg yolk crisper and more fragrant. The second time I put it in the oven and bake it for 15 minutes.

12. Take it out at this time, the egg yolk crisp is very beautiful, the surface is shiny, slightly like the color of crab shell yellow, it is slightly crispy and yellow, and the rich aroma penetrates straight into the nasal cavity. With a light bite, the puff pastry is so crispy and scumming. Although it is not a traditional shortening process, the egg tart crust is also a crispy seed contestant.

13. The skin is crispy, the inside is soft and waxy, and the egg yolk is delicious. It tastes delicious and fills the stomach. I can't help but want to give it 100 likes!