New Year's Souvenirs, The Cute Little Egg Yolk Cake (no Loose Version Required)
1.
The salted duck egg yolk is soaked in oil for an hour, then put in a preheated oven, heated up and down at 180°C, bake for 5 minutes.
2.
The red bean paste is equally divided into 16 pieces, each 20g, wrapped in the dried salted duck egg yolk.
3.
Pour all the ingredients in the oil crust into the bread bucket and start the dough mixing program.
4.
About 20 minutes, after the kneading is over, the dough is very smooth and soft.
5.
Mix and knead the low-gluten flour and lard in the pastry to form a dough.
6.
The softness and hardness of the pastry is similar to that of the oily skin, so that the skin will not break when rolled.
7.
Divide the Hehaoyoupi into 16 portions, round and cover with plastic wrap for later use.
8.
The shortbread is equally divided into 16 portions and rounded up and set aside.
9.
Take a portion of the oily skin, roll it into a round shape with a rolling pin, put a portion of the oily pastry in the middle, wrap it like a bun, and close the mouth and remember to squeeze it tightly. All the oily skins are treated in this way.
10.
The wrapped dough is closed up, roll it into an oval shape with a rolling pin, and roll it together from bottom to top. This completes the first roll, and all the dough is done in this way.
11.
Next, let’s roll the dough for the second time. Roll out the dough with a rolling pin. This time, roll out as much as possible into a rectangular strip. The length is about the same as the distance between the open finger, the thumb and the middle finger. Roll up all the dough in turn.
12.
Roll up all the dough in turn.
13.
Take a portion of the dough, press it down from the middle, press the two ends into the middle, and use a rolling pin to roll it into a circle with a thickness in the middle and a thin circle around the edges.
14.
Then put the wrapped bean paste and egg yolk filling. Turn it over and gather the skin so that it is close to the filling. Press the filling with the thumb of one hand, and push the crust up with the other hand to make it close to the filling and slowly climb up, and finally close the mouth, and the mouth must be tightened.
15.
After closing the mouth, round it. If you want to make it rounder, you can roll the dough in parallel with your two hands as shown in the picture, and you will soon get a round dough.
16.
Put all the processed dough on the baking tray and brush with a layer of egg yolk liquid.
17.
Put it into the preheated oven, heat up and down at 180℃, and bake for 40 minutes. After baking for about 30 minutes, it can be covered with tin foil, so that the color is more like a yellow chicken.
18.
The yolk puff pastry after being released from the oven is decorated with sugar slices. I use heart-shaped sugar slices to make the chicken headgear. The round sugar slices are cut into two small pieces and dipped in chocolate to make the chicken mouth. Finally, draw the eyes with a pigment pen or chocolate.
Tips:
1. When brushing the egg wash, don't brush it too thick, otherwise the color will be too dark after baking and it will not look like a chicken.
2. Please adjust the baking time and temperature according to the temper of your own oven.
3. There is no pigment pen to draw expressions with melted dark chocolate.
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