[mother Komori's Recipe] Delicious Egg Yolk Crisp

[mother Komori's Recipe] Delicious Egg Yolk Crisp

1. Clean the egg yolks (try not to be stained with egg whites), place them on a baking tray, spray the white wine evenly, put them in the oven, preheat for 3-5 minutes, and bake at 150 degrees for about 8-10 minutes.

2. After the egg yolk cools, wrap the egg yolk evenly with lotus seed paste. The combined weight of lotus seed paste and salted egg yolk is 35 grams. (If the egg yolk has been roasted for a long time, and it is a little overripe, use a knife to remove the burnt part, so that there is no residue)

3. Put the required ingredients into a large bowl, start rubbing the oily skin, and mix it into a dough. Put the dough on the operating table, push the dough forward with the palm of your hand, shovel back, push again, shovel back, and repeat several times.

4. The oily skin dough is sealed with plastic wrap to prevent the dough from being too dry in the next step of the operation. Start rubbing the oil heart.

5. Divide the oil skin and oil core into 12 equal parts, about 14~15g. Roll the oil skin into a small circle, place the oil core in the middle of the oil skin, wrap it up, wrap it around the opening, and place it down.

6. Lightly press the wrapped pastry into a long square, roll it into a long strip with a rolling pin, and then roll it up from top to bottom.

7. Let the rolled pastry sit for 15 minutes. (To be covered with plastic wrap)

8. Roll out the pastry after standing still, roll it up from top to bottom, and let it stand for another 15 minutes.

9. The pastry rolls that have been set aside twice, gently press down on the midpoint, and fold the two sides evenly toward the midpoint.

10. Use a rolling pin to evenly roll into a circle.

11. Wrap the lotus seed paste egg yolk, use the tiger's mouth to help close the mouth, wrap it well without leaving a gap, and place it on the baking tray with the mouth down.

12. Sweep the egg liquid evenly, sweep it again after it dries a little, a total of three sweeps. Glue the sesame seeds.

13. Preheat at 180 degrees for 5 minutes. Put the yolk pastry in the oven and bake for 30 minutes. The delicious yolk pastry is finished! ! !

14. Komori’s mother’s yolk pastry learning course ended in confusion and absorption. Smart everyone is estimated to be doing better than me, haha~ If you think the recipe looks too troublesome, you don’t know how to make it or you don’t have an oven at home, you can try [Rukang 】This brand of egg yolk cake, I tried it before, and it was delicious too, recommended by Mrs. Komori~

Tips:

1. When rubbing the oily heart and oily skin, it will be sticky because of the lard. It is recommended to wear gloves for operation.
2. When rolling the pastry, do not roll it too thin, and be careful not to damage it, otherwise it will affect the finished product.
3. The egg yolk cake is sticky with sesame seeds, you can use the thumb of your thumb to lightly dip the egg liquid, stick the sesame seeds on the egg yolk cake, or sprinkle it directly on the yolk cake, you can choose different ways~
4. The roasting time and temperature are all reference values, and you should actually adjust them according to your own oven.
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