Low Oil Version of Egg Yolk Crisp
by Susuai Food
Favorite
Difficulty
Normal
Time
30m
Serving
5
Egg yolk cake is one of the Soviet-style moon cakes. Taiwan is also called meringue fruit. It is a popular ancient snack.
The egg yolk pastry is wrapped with oily skin and shortbread to create a cicada-wing-thin outer skin. The taste is layered. The inside is sweet and soft red bean paste and the salty egg yolk with the sandy heart. The taste is very crisp.
But the traditional method, the oil content and sugar content are a bit high, my friends say that it is improved into vegetable oil that is not crispy, and the recipe I made is absolutely crispy, and it does not taste greasy. When taking the soap flakes, I use a knife to gently cut the drops. I can’t break them with my hands. The dregs will drop when they are too crisp, haha.
So how can we make a perfect egg yolk cake with low oil, low sugar and crispy residue?
First, I choose vegetable oil. I use olive oil and peanut oil to make it once. Both are very successful. You have to take it carefully after baking. It's really crispy.
Second, when mixing with oily skin, use warm water, that is, hot water that does not burn your hands.
3. When mixing the oily skin, do not knead the dough first, cover with plastic wrap and let it stand for 5 minutes before kneading until the gluten becomes gluten and the surface is smooth.
Fourth, the oil skin and shortbread should be refrigerated to stand for half an hour to 1 hour before starting operation.
Fifth, the strength should be even when rolling. The longer the roll, the more turns and the more layers.
Sixth, the slack before rolling must be sufficient so that the shortbread can be easily wrapped tightly.
Seven, the egg yolk should be processed in advance. The best way is to soak it in oil for 15 minutes, and then bake it at 160°C for 7 minutes without preheating, and the surface will bubbling.
9. During operation, the oily skin and shortbread are always covered with plastic wrap, otherwise they will dry out easily.
The egg yolk pastry is wrapped with oily skin and shortbread to create a cicada-wing-thin outer skin. The taste is layered. The inside is sweet and soft red bean paste and the salty egg yolk with the sandy heart. The taste is very crisp.
But the traditional method, the oil content and sugar content are a bit high, my friends say that it is improved into vegetable oil that is not crispy, and the recipe I made is absolutely crispy, and it does not taste greasy. When taking the soap flakes, I use a knife to gently cut the drops. I can’t break them with my hands. The dregs will drop when they are too crisp, haha.
So how can we make a perfect egg yolk cake with low oil, low sugar and crispy residue?
First, I choose vegetable oil. I use olive oil and peanut oil to make it once. Both are very successful. You have to take it carefully after baking. It's really crispy.
Second, when mixing with oily skin, use warm water, that is, hot water that does not burn your hands.
3. When mixing the oily skin, do not knead the dough first, cover with plastic wrap and let it stand for 5 minutes before kneading until the gluten becomes gluten and the surface is smooth.
Fourth, the oil skin and shortbread should be refrigerated to stand for half an hour to 1 hour before starting operation.
Fifth, the strength should be even when rolling. The longer the roll, the more turns and the more layers.
Sixth, the slack before rolling must be sufficient so that the shortbread can be easily wrapped tightly.
Seven, the egg yolk should be processed in advance. The best way is to soak it in oil for 15 minutes, and then bake it at 160°C for 7 minutes without preheating, and the surface will bubbling.
9. During operation, the oily skin and shortbread are always covered with plastic wrap, otherwise they will dry out easily.
