Strawberry Yolk Crisp
1.
Let’s process the duck egg yolk first, soak it in cooking wine for 10 minutes
2.
Cut the egg yolk in half, put it in the oven, and bake at 180 degrees for about 5 minutes.
3.
Divide the chestnut fillings into 20 portions, about 15 grams each.
4.
Then pack half of the salted egg yolk one by one
5.
After wrapping, round it slightly, and then put on plastic wrap to prevent it from drying out
6.
Because the duck egg yolks I bought come in 9 packs, two of the 20 stuffings are not packed
7.
Let’s make oily skin, mix 150 grams of flour, 45 grams of lard, 30 grams of sugar, and 70 grams of water, and then knead it into a ball
8.
To make shortbread, mix 100 grams of low-gluten flour, 50 grams of lard, and 5 grams of strawberry powder, and knead it into a ball
9.
This is kneaded crust and shortbread. The flour is very nice, right?
10.
Roll the oil crust dough into a round cake shape, and put it into the pastry dough
11.
Wrap the pastry dough
12.
Seal it after wrapping
13.
Then, with the seal facing down, squeeze the dough with your hands
14.
Use a rolling pin to roll the dough into a rectangular shape. This step is a test of skill. It must be rolled evenly, otherwise the pastry will leak out.
15.
After rolling out, fold the 1/4 part of the dough in the middle, and then fold the other 1/4
16.
Fold the dough in half
17.
Cross the folded dough and continue to roll it into a rectangular shape. Those who are not very skilled may roll it up to this point. The pink pastry may be leaking.
18.
Repeat the steps 15-16 to form a folded dough again
19.
Continue to roll the dough horizontally, and continue to roll it into a rectangular shape. At this time, the oily skin on the surface is already very thin, and you can see the color of the layer of shortbread underneath, which is very obvious.
20.
Then roll up the dough from the left. Remember to make the roll smaller and tighter when you roll it. When I manipulate it, the roll is a little loose, and it tends to crack when the bun is back.
21.
This is how it looks after the roll number. At this time, the dough is too soft to cut. Put the dough in the refrigerator and freeze for 10 minutes
22.
After taking it out, cut the dough evenly into 20 sections. This is the cut dough. Red and white layers can be seen
23.
Let the dough warm up a bit, then take a dough and shape it into a circle by hand, because the cut surface just now is a little flat, then first flatten the dough, and then use a rolling pin to roll it into a round cake, as thin as possible in the middle and thick on both sides
24.
Look at the patterns on both sides of the dough, put the nice side down, and put a chestnut paste egg yolk ball
25.
Slowly wrap the egg yolk ball with a tiger’s mouth. This step also tests the skill of the students.
26.
This is the packaged look, with the good-looking side facing out
27.
Wrap 20 of them and put them in the baking tray. Preheat the oven to 180 degrees, the middle layer, about 15-20 minutes, because the pink color is easy to bake and change color, so when you see a little yellow on the surface, turn off the heat quickly Take it out
Tips:
1. After letting cool, don’t rush to eat, because the skin is still crispy at this time, it will become soft after absorbing the moisture of the filling, and it will have the best taste. It is recommended to leave it for two days before eating. The layer is also more obvious, but you don’t have to wait for the crunchy ones you like;
2. I used strawberry powder to color this dessert. Because the color of strawberry powder is lighter, I use more, not more than 5 grams. The outer belt has a little strawberry sourness. If you don’t have strawberry powder, use red yeast rice. Powder is also fine, adding 2 grams is almost the same, if you use matcha powder, adding 3 grams is almost the same;
3. For the filling, I used commercially available chestnut paste filling, which is really sweet, and it directly covers the taste of the egg yolk. If you have time, let’s fry it yourself. You can also replace it with sugar-free bean paste filling or white kidney bean lotus. Rong and other stuffings, should be lower in sugar for the elderly and children;
4. When I made the roll, the roll was loose when I was a child, which caused some cracks on the surface of the finished product, so you must be more careful when you roll it;
5. Chinese-style pastry is divided into large and small pastry. The method of large pastry is used this time. The advantage is that it is fast, efficient, and can be produced in large quantities. The disadvantage is that it is not easy to roll evenly. It is suitable for people with a certain baking foundation. ；Small pastry is more suitable for beginners. Divide the oily skin and pastry into small doughs and wrap them separately;
6. The best shortening effect is lard, followed by butter, and the worst vegetable oil. So try to use lard for this. When the shortening is heated, the water in the fat will evaporate, forming a gap between the powder and the air in it. , So as to form a layer, the ratio of the oil crust and the pastry of the pastry is exquisite. Generally, when the crust is 100%, the ratio of the crust is often 66%, 60%, and 50%. If the crust is too much, the skin will be harder. , Poor crispness; if there is too much shortbread, it is easy to break the skin and reveal the crisp;
7. The production of Chinese pastry is similar. After mastering the method, you can master it. The key is at the stage of rolling. If the technique is not proficient, it is easy to expose the pastry. The first success is basically very few. Doing it at a time is also leaking everywhere, so if you fail, don't be discouraged. This is a process of practice making perfect.
