[tianjin] Yuanbao Egg Yolk Crisp

[tianjin] Yuanbao Egg Yolk Crisp

1. Water and oily skin: 175 grams of flour in the middle, 80 grams of warm water, 30 grams of sugar, 60 grams of lard, and a little yellow powder mixed to form a smooth dough. Cover with plastic wrap and wake up for half an hour. Shortbread: 140 grams of low-gluten flour and 70 grams of lard are mixed into shortbread.

2. The red bean paste is wrapped with salted egg yolk, and each weighs 25 grams.

3. The awake water and oily skin is divided into 16 parts, each 21 grams. The shortbread is divided into 16 portions, each of 13 grams. Divide and cover with plastic wrap.

4. Take a portion of the oily skin, squeeze it by hand, and wrap the oily pastry tightly.

5. Cover the finished dough with plastic wrap in time.

6. Take a dough and roll it into a cowshed shape.

7. Roll up from top to bottom, as tight as possible.

8. Roll it up and cover it with plastic wrap and wake up for 10 minutes.

9. Squash and roll again, this time as long as possible.

10. Roll up from top to bottom. Roll up and cover with plastic wrap and wake up for 10 minutes.

11. After waking up, fold the two ends to the middle.

12. Flatten the roll and wrap it with egg yolk filling to tighten the mouth.

13. Rub your hands together to form a round melon.

14. Squeeze the filling to the middle, squeeze down on both sides, and squeeze out two thin slices.

15. Fold the sheet toward the middle.

16. Fold the two sides toward the middle, pinch the interface with your fingers.

17. Integer into gold ingots.

18. All is done and lightly brushed with a layer of egg yolk liquid.

19. Preheat the oven in advance. Bake the middle layer on the upper and lower heat at 170 degrees for 25 minutes.

20. Golden ingot.

21. Wealth is rolling, rich and auspicious.

22. Crispy scum

Tips:

I use American DR toner. Just pick two toothpicks with toothpicks. Other food colorings are also available. It is recommended to use imported good colorings.
Flour absorbs water differently. Adjust the softness and hardness of the dough yourself. It is recommended that the dough is not too hard, and the hard dough is not easy to close.
The temperature of the oven is different. The baking time and temperature are just a reference, and the actual oven is based on your own oven.