1. Prepare the materials used.
2. Take the fresh salted egg yolk, peel off the white coat, put it into a baking tray with greased paper, and spray a small amount of high-concentration white wine. Preheat the oven 180, put the egg yolk in and bake for 5-8 minutes until there is a small amount of bubbling at the bottom, take it out and cover it with greased paper and let it cool for later use.
3. Prepare the mochi ingredients.
4. Stir and mix the mochi ingredients except butter. Put the mochi paste into the baking dish and cover with plastic wrap.
5. In the CO-726 pressure oven, use a baking tray with boiling water on the top of the heating tube, place the baking tray with mochi paste on the upper grid, and steam for 15 minutes.
6. Use the steaming time to make the minced pork filling, mix the minced pork and the salad dressing well, divide into small groups of about 8g, flatten them appropriately, and cover for later use.
7. After the mochi is steamed, take it out while hot and add the butter. While it is hot, use a tool or gloves to knead it evenly until the butter is completely absorbed and the mochi dough is smooth.
8. After the mochi has cooled, divide it into about 10g each and cover it for later use.
9. Weigh the bean paste and egg yolk about 25g (half of the egg yolk can be used), flatten the bean paste and put it in the egg yolk, cover it with pork floss and mochi, wrap it in a round shape, and cover it for later use.
10. Knead the oily skin material with a cook machine into a smooth and tough dough, cover with plastic wrap and relax for about 30 minutes.
11. Mix the pastry ingredients evenly, cover with plastic wrap and relax for about 25 minutes.
12. Divide the rested oil skin into about 22g each, and divide the rested oil pastry into about 15g each, knead and cover.
13. Flatten the oil skin, wrap the oil pastry, and harvest the dough with tiger's mouth to make all the dough.
14. Take a portion of the wrapped dough and flatten it with the mouth facing upwards, roll it into a beef tongue shape, and roll it up from top to bottom to complete the first roll.
15. Roll the dough for the second time after all the dough has been rolled. The dough after the second roll does not need to be rolled too wide. After all the dough is done, cover it and relax for about 15 minutes.
16. Take a cake dough, press the middle and squeeze the two ends, and roll it out. Wrap a mochi with meat floss and egg yolk filling, and close the mouth with a tiger's mouth.
17. Put all the dough into the baking tray with oil cloth, spaced a certain distance, brush the egg yolk twice on the surface of the dough, and put black sesame seeds in the middle.
18. COUSS electric oven CO-960M, select hot air mode, preheat well at 160 degrees in advance, put in 2 trays of egg yolk puff pastry after the preheating is complete, and bake for 30-35 minutes.
19. After baking, put the egg yolk pastry out of the oven and place it on a grid. After it is completely cooled, it is sealed and installed.
20. The finished product, take a bite of crisp and scum.
Tips:1. The above ingredients can make 48 egg yolk crisps. The meat floss mochi egg yolk cake made according to this formula weighs about 80g each.
2. After the mochi is steamed, knead the butter while it is hot. You can use a harder tool to help knead at first. After the mochi is warmed, the hands will not stick to the operation with silicone gloves.
3. Mix the pork floss and the salad dressing until they form a dough, and they won't be too loose when packed. The amount of salad dressing can be added according to your preference.
4. If the salted egg yolk used is relatively large, you can use only half of it. Weigh 25g of egg yolk and red bean paste.
5. Because there is lard in the oily skin dough, it is easy to knead the film and knead it to a state of good stretchability. The subsequent rolling will be better and the skin will not be easy to break.
6. After each roll is completed, you can relax for 15 minutes before proceeding to the next operation. During the operation, the material must be covered with plastic wrap to prevent the dough from drying out, and the skin will burst during subsequent rolling and wrapping. .
7. When you finally roll out the filling in the dough bag, try to roll it once on each side as much as possible. The more rolls, the worse the level. If it is not round, it doesn't matter. You can squeeze and adjust it during the breading process.
8. When brushing the egg yolk liquid, repeat the brushing once to make the egg yolk liquid stain more and the beautiful skin will be more obvious.
9. The baking temperature and time are for reference only. The strong hot air function of the oven makes the color of the egg yolk crisp very beautiful. Please adjust it according to the temperature performance of each oven.
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