Lotus Paste and Egg Yolk Crisp

Name: Lotus Paste and Egg Yolk Crisp
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 75g Peanut oil; 80g water; Some Lotus paste filling; Some Salted egg yolk

by Xuefenger

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The Mid-Autumn Festival is approaching in a blink of an eye. Every year I make a lot of moon cakes. This year, my aunt asked to eat egg yolk crisps, saying that they are better than moon cakes. The old aunt ordered to eat, and quickly made it. The homemade lotus paste stuffing with salted egg yolks tastes great, especially the puff pastry is healthier without lard, and the scum is still crispy after a bite, and the old aunt ate it all in one go. I was stunned when I got 3 of them. Puff pastry is a pure Chinese dim sum, and the method is much simpler than that of pastry. It can be said that as long as it is patiently operated, it will directly cause zero failure. Puff pastry is usually made with lard, and many people will talk about it when they hear lard. Today, I used vegetable oil to make meringues. It’s as delicious. It’s scumming. You will see it. Whether it’s Yunnan rose cakes or wife’s cakes, you can do this as long as it’s meringues. This Mid-Autumn Festival quickly learn Family eat. "

Ingredients

Lotus Paste and Egg Yolk Crisp

1. For the water-oil dough, mix the water and oil, add the flour to form a dough, and let it stand; then use peanut oil and flour to make a dough into a shortbread noodle, let it stand, and make the filling at this time.

2. Soak the salted egg yolk in peanut oil overnight, take it out and put it in a baking tray, spray it with white wine and bake it in the oven for 3 minutes. Just take it out and wrap the salted egg yolk with lotus paste filling.

3. The lotus seed paste and egg yolk filling is ready.

4. Start to wrap the pastry, roll the water-oil dough into a water-oily skin, wrap it in the pastry, and tighten the mouth.

5. After everything is wrapped, cover the dough with a small towel to prevent dry skin, and roll it into a tongue shape with a rolling pin.

6. Roll it up, do everything well, and repeat it again. Generally, it's best to roll it 2-3 times.

7. Roll out into a meringue one last time and wrap it with fillings.

8. Tighten the mouth, the egg yolk pastry is ready, repeat the operation until everything is wrapped, and put it into the baking tray together.

9. Wash and dry the Xuechu KT square baking tray, put on the egg yolk pastry, brush the egg mixture, sprinkle with black sesame seeds, preheat the oven at 200 degrees for 5 minutes, change it to 180 degrees, put it in the baking tray, and bake for about 25 minutes. You can take it out.

10. The golden egg yolk cake is ready, and the dregs will drop after a bite.

11. It's so delicious, it tastes better without lard.

Tips:
1. It is very simple to make meringues, as long as you follow the steps step by step, you will do well. As long as you are patient, there will be no failures.

2. Ordinary flour is fine, peanut oil and corn oil can be made very well.

3. For different oven brands, the temperature will be slightly different, so you can make appropriate adjustments to your own oven.