Reunion Flavor·eel Crisp

Name: Reunion Flavor·eel Crisp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 165g Eel World Roasted Eel; 80g Germ waxy corn; Some All-purpose flour; Some Cooking oil; Some water; Some granulated sugar; Some egg; Some White pepper

by Eel World Food

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

During the Mid-Autumn Festival when I was young, my family would put mooncakes made of five kernels or lotus seed paste with egg yolk, sitting in the courtyard, eating moon cakes and smelling the scent of sweet-scented osmanthus to admire the moon, listening to elders telling stories about Chang'e flying to the moon and Wu Gang cutting trees. That was the best memory in time.

Although there are many kinds of moon cakes now, the Mid-Autumn Festival will not only choose moon cakes, but the taste of the moon cakes is not important, the important thing is reunion!

Today we are going to make a salty eel pastry. It is layered and full of fragrant flavor. It will add a salty and fresh delicacy to the family gathering. Apart from watching the moon, let’s have a little bit, the family and the beautiful moon watching and chatting, life Isn’t that the most pleasant moment? ~"

Ingredients

Reunion Flavor·eel Crisp

1. Finished product

2. Cut face

3. Preparation materials: germ waxy corn, all-purpose flour, edible oil, water, sugar, white pepper, eggs;

4. Eel world kabayaki eel;

5. First prepare the shortbread, take 100g all-purpose flour and add 50g edible oil (lard is best), then stir and knead in one direction by hand to form a smooth dough, cover it with plastic wrap and leave it for half an hour;

6. Then prepare the oil skin, put 150g all-purpose flour, 30g edible oil, 50g water in a large bowl, then add 10g sugar, stir and knead in one direction, knead it into a smooth surface dough, cover it with plastic wrap. Hours spare

7. Cut 165g of eel that has been thawed in advance into small cubes, then stir in 80g of peeled waxy corn with germ, add a little pepper, a little salt and sugar, mix well and set aside;

8. Roll out the oily skin that has been made into a rectangle, and spread the oily pastry flat in the middle;

9. Then fold up and down to wrap the pastry in the middle, and seal on both ends;

10. Then flatten the crust into a rectangular shape, and then roll it up;

11. Cut into 30-40g or so, and cover with plastic wrap;

12. Press the agent with your hand, then roll it out, wrap an appropriate amount of eel and waxy corn stuffing, wrap it up in the same way as a bun, with the mouth facing down;

13. Line the baking tray with greased paper, put the finished mooncake embryos in, and brush with a layer of egg liquid (there is a seal and the egg liquid is dried before poke, or if there is no seal, you can sprinkle some sesame seeds);

14. Preheat the oven to 170°, put the baking tray in the middle layer, bake for about 20 minutes, the golden color is slightly cracked, and you can take it out and enjoy;

15. The sweet and delicious eel cake is hot from the oven~

16. The golden-brown skin cracked slightly and shone in the light, making people move their index fingers. When you hold it in your hand, the eel cake looks small and exquisite; bite it down, the puff pastry immediately melts in your mouth, and then the delicious eel and soft corn are perfectly alternated in your mouth, and you eat one in two bites~