Pork Floss Salted Egg Yolk Crisp

Name: Pork Floss Salted Egg Yolk Crisp
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Arowana high-gluten flour; 80g water; 75g lard; 10g Sugar; 140g Arowana low-gluten flour; Some Pork floss; Some Salted egg yolk

by Liaonan Crab

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

During the Mid-Autumn Festival, I didn't want to toss about moon cakes. I made a shortbread to meet the occasion, but it was robbed out of the oven. There was still a line of people waiting to eat the cake. Wait for me to make them in batches. Hehehe, but I always think that teaching people to fish is worse than teaching people how to fish. I have learned the true skills of making egg yolk cakes. Wouldn't it be better if you want to eat and cook by yourself? If you can personally make a nice and delicious puff pastry and give it away, it will feel even better. Puff pastry is very difficult and complicated. To be honest, complicated is a bit complicated, but it is really not difficult. Just follow the recipe and follow the steps.
What kind of flour is better for pastry? Most of the recipes use all-purpose flour. Both water and oily crust and shortbread use all-purpose flour. When I made this time, I made a slight change. High-gluten flour is used for water and oily crust and low-gluten flour for shortbread. The effect is very good. It is not easy to mix crisps, and the opening process is easier to operate. I have always liked to use Arowana baking powder. Both high-gluten flour and low-gluten flour are imported wheat flour. The protein quality is relatively good, and the quality of the flour is also very stable. The bread is relatively soft, the cake is not easy to collapse and shrink, and the taste of dessert is very good. For baking lovers, flour is very important.
Get the materials ready, let's do it together. It will definitely amaze your family and friends because it is really delicious. The egg yolk pastry made today is different from the normal bean paste egg yolk pastry, which is our default. No bean paste is used, but pork floss is used. It tastes completely different. "

Ingredients

Pork Floss Salted Egg Yolk Crisp

1. Prepare various materials.

2. Put the egg yolk in a small bowl, drizzle a little cooking wine, and steam it in the basket.

3. Weigh the required high flour and pour it on the kneading pad. It is very convenient to match the scraper directly on the kneading pad to make the noodles. Arowana baking powder is fine in quality, and the milling process is extremely fine. It retains as much of the wheat germ as possible, and retains the flavor and nutrients.

4. Put the lard and knead it first, and then add water to form a dough. When adding water, reserve a little water for adjustment, because the absorbency of flour will be different, so avoid the dough from being too wet or too dry. Wrap the kneaded dough in plastic wrap and wake up for 30 minutes. The dough that has just been made is rough and smooth after waking up.

5. Then knead the pastry dough and wrap it up to wake up. The pastry dough is crisper, and it is enough to form a dough.

6. Divide the wake-up water, oily crust dough and pastry dough into 22 equal parts, and weigh them out with a kitchen scale.

7. Then roll out the water-yellow dough and wrap the shortbread dough as evenly as possible when wrapping it, and wrap it well. Round the dough for later use, and cover with plastic wrap in time during all operations to prevent the dough from drying out.

8. Roll out the wrapped dough into a tongue shape.

9. Roll it up for later use.

10. Roll out all the dough, cover with plastic wrap, and wake for 10 minutes.

11. Then roll out the rolled dough again into long strips.

12. Roll it up for later use, and remember to cover it with plastic wrap.

13. Steamed egg yolk and pork floss are mashed together,

14. Dump into an egg yolk-sized filling for later use.

15. Take a rolled dough, press it in the middle, and then pinch both ends in the middle.

16. Then roll it into slices, thick in the middle and thin in the edges.

17. Wrap with egg yolk and minced pork filling.

18. After wrapping, you can squeeze it slightly flat, brush with egg wash, put sesame seeds, and pre-set the oven at 190 degrees for ten minutes.

19. Place the baking tray on the middle layer and bake for about 25 minutes. When the color is satisfactory, it can be baked. The time and temperature of the oven are only for reference. Use your own oven to find out according to your temper.

20. Handle with care after being out of the oven to avoid shattering. It will be crisper and more delicious after being completely cooled. The sense of accomplishment can be overwhelming if you can make such a snack, and it is also very good to give it away. If you have time, try it out.