Pork Floss Egg Yolk Crisp

Name: Pork Floss Egg Yolk Crisp
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g All-purpose flour (water and oily skin); 30g lard; 15g Sugar; 40g water; 90g Low flour (buff pastry); 40g Lard (puff pastry); 160g Original Floss; 8 yolk; 60ml Salad dressing

by @That floweropen@

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Yesterday I finally made a pastry that suits me at home. Don’t leak the crisps and don’t need to stand still (the last one is done and the first one is left still for a few minutes) water is added slowly, don’t add water all at once (the water absorption of flour is different) while pouring water and knead the dough, The softness and hardness of the earlobe is ok, put it in a fresh-keeping bag and let it stand for about half an hour. The high-temperature shortbread is easy to melt. When mixing the shortbread, it feels a little thin and add a little bit of low powder (I put it in the refrigerator after making it). As for the stuffing, as long as it stays together and stays together.
This is a little bit of my own experience, please tell me the inadequacies. I wish my friends a happy Mid-Autumn Festival! "

Ingredients

100g All-purpose Flour (water And Oily Skin)
30g Lard
15g Sugar
40g Water
90g Low Flour (buff Pastry)
40g Lard (puff Pastry)
160g Original Floss
8 Yolk
60ml Salad Dressing

Pork Floss Egg Yolk Crisp

1. Mix the medium powder lard and sugar, knead it into granules and add water (don’t pour all the water in, the water absorption of the flour is different) knead out the film with a bread machine and put it in a fresh-keeping bag and let it rest for half an hour .

2. Use low-powder and lard to mix the pastry, add more low-powder when it is hot, and put it in the refrigerator after mixing evenly (not too thin to avoid leakage)

3. Let the oil crust rest for a while to make pork floss and egg yolk filling, crush the egg yolk with a spoon (make 8 more moon cakes)

4. Add pork floss and mix well.

5. Squeeze an appropriate amount of salad dressing and mix well (give about 60 grams)

6. Finally, mix into a dough, not loose.

7. Divide it into 30 grams and squeeze round.

8. Divide the oil crust into 23 grams and divide the shortbread into 16 grams each (8 pieces each)

9. Take an oily crust and squeeze it to wrap the oily pastry with the seal facing upwards.

10. Do them one by one, cover with a fresh-keeping bag and then cover with a damp cloth to relax for about 10 minutes.

11. Take a dough from the middle and gently roll it into a tongue shape.

12. Roll up from top to bottom.

13. After making one, place it under the fresh-keeping bag and cover it and let it stand for 10-15 minutes.

14. To take a dough, roll it up and down gently from the middle.

15. Roll up from top to bottom.

16. All must be covered with a fresh-keeping bag.

17. Press once in the middle with your finger.

18. Pinch the two ends in the middle.

19. Use a rolling pin to roll it up, down, left, and right.

20. The rolled leather bag is filled with a pork floss and egg yolk.

21. Wrap it like mooncakes.

22. Put the wrapped puff pastry into the baking tray in turn with the mouth down.

23. Brush the surface with egg yolk and sprinkle with black sesame seeds. Preheat the oven to 180 degrees, and put it in the middle layer for 30 minutes (I am used to putting it in the oven for a while)

24. Appreciation of finished products~

25. Pork floss egg yolk cake.

Tips:
The oven temperature is for reference only.
The high-temperature shortbread is easy to melt, so it can be kept in the refrigerator for a while.