Pig Egg Yolk Crisp
1.
Prepare all the ingredients. If the lard is solidified, melt it in water for later use. Water skin: 230g plain flour, 60g lard, 30g sugar, 70ml water, 2g salt, 14g 15 pieces of Jinqixiang salted egg yolk, 300g easy small roasted bean paste filling. Oil noodles: 150 grams of plain flour, 70 grams of lard, and a spoonful of red yeast rice powder.
2.
Let's first make the water skin, lard, warm water, salt, and sugar, and put them in a basin to start mixing the noodles. Add lard and mix until there is no dry powder, then knead the noodles into a dough, and then cover the looseness with plastic wrap.
3.
We have started to make oil noodles. Put the lard in the flour and use a spatula to mix it with no dry powder. The current room temperature is about 20 degrees, and the dough is a little dry, which is directly related to the temperature. The lard will solidify when it is cold. Cover the good oil noodles with plastic wrap and let it relax for 10 minutes.
4.
Divide the loose dough into 15 equal parts.
5.
Spray the salted egg yolk with cooking wine and bake it in the oven at 160 degrees for 8 minutes. Take it out and let it cool for use. This one was taken before baking.
6.
The red bean paste is divided into 15 spare parts.
7.
Wrap the egg yolk, close your mouth slowly, and then ball the wrapped egg yolk bean paste in your hand a few times. After preparing all the egg yolks, cover them with plastic wrap for later use.
8.
Begin to make the dough, and the oily noodles are filled with water. The same is done for steamed buns, just pack them.
9.
Press it down and use a rolling pin to roll it out into an oval shape like the picture, and roll it up from the bottom. Everything is done, pay attention to the wet pack.
10.
Do it again to flatten the dough, and then roll it up from the bottom. All the rolled noodles are rolled up, and now they need to relax for 10 minutes, and they are still covered with plastic wrap.
11.
Take a piece of dough and knead it in the middle and press it into a dough.
12.
Wrap the egg yolk stuffing wrapped in red bean paste. Take care of the mouth. During this process, pay attention to the thickness of the buns. Slowly push them up with a tiger's mouth, and then wrap them tightly. Roll a few times in your hands, and the dough will be even.
13.
Red yeast rice powder and a little bit of noodles, pig nose and ears, and a few black beans for eyes.
14.
The decorated piggy is OK when brushed with egg liquid.
15.
The oven is preheated first, and the oven setting: the upper and lower fire 175 ° time for 25 minutes. Place the baking tray in the middle and turn on the hot air mode. The pig’s ears are afraid of being burned, so bake them for about 10 minutes and cover them with tin foil.
16.
Pig blessing is here! happy New Year!
Tips:
1. This recipe uses salted egg yolks with less sugar. The wrinkles of the buns should be flattened so as not to affect the taste.
2. Jinqixiang egg yolk is fresh egg yolk and must be stored frozen. Be sure to bake it in the bag when using it.
3. The dough must be loosened and then wrapped in egg yolk crisps. Conducive to the layering and taste of egg yolk crisps.
