Traditional Taste-egg Yolk Crisp

Name: Traditional Taste-egg Yolk Crisp
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 320g Red bean paste; 16 Fresh salted egg yolk; Some Stir-fried white sesame seeds

by Flora's little life

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

It is still the family’s favorite. The egg yolk pastry made by myself, using freshly peeled salted egg yolk, is crispy, fragrant, and oily. The red bean paste is also more sweet and fragrant than the one bought outside. It is a traditional Chinese dessert that I want to eat again.
🍳I will share the processing method of the oily salted duck egg yolk with everyone~ The effect of the salted egg yolk after this treatment will be superb!
1. Raw salted duck eggs knock out the yolk, the egg white can be discarded without using it, and the mucus around the yolk is removed as much as possible.
2. The knocked out salted egg yolk is soaked in enough corn oil or peanut oil. The oil must be under the egg yolk, sealed and refrigerated overnight.
3. Remove the soaked salted egg yolk and drain off the oil on the surface.
4. Put the egg yolk in the baking tray, spray a layer of high-quality liquor evenly, and then put it into the preheated oven at 180℃, bake for 8 minutes and then come out.
5. In this way, the egg yolk is ready for pretreatment! Adding Cantonese-style moon cakes or egg yolk crisps, it will be more delicious!

Ingredients

Traditional Taste-egg Yolk Crisp

1. The oily skin materials are mixed and kneaded smoothly to produce the best tendons, which is conducive to the processing of the dough. Mix the pastry ingredients evenly, knead them into a dough, and relax for 10 minutes.

2. The oily skin pastry is divided into 16 equal parts, rounded as shown in the figure, and relaxed for 10 minutes. 【Cover with plastic wrap】

3. Take one part of the oil skin and one part of the shortbread, and wrap the shortbread with the oil skin.

4. Similar to the technique of steamed buns, use the oily skin to wrap the shortbread tightly, so that it does not leak.

5. After wrapping, let it rest for 15 minutes [cover with plastic wrap and let it stand]

6. Take 20g of red bean paste and 1 salted egg yolk, squeeze the red bean paste slightly, and pack the egg yolk into the red bean paste in the same way as the Cantonese-style moon cake.

7. The packaged state is shown in the figure, and it is placed as a spare.

8. Take a portion of meringue and roll it out with a rolling pin into the shape of a beef tongue

9. Roll up the oily skin that has been rolled into the shape of a beef tongue as shown in the figure.

10. Roll out and roll them up, cover with plastic wrap and let stand for 15 minutes.

11. Take the oily skin dough from the previous step and squeeze it. And roll it out again into a bull tongue shape.

12. Roll it up again in the same way, cover it with plastic wrap and let it rest for 15 minutes.

13. Take a portion of the dough, knead it as shown, and roll it out with a rolling pin.

14. The rolled water oil skin is as shown in the picture, the periphery is thinner and the center is slightly thicker

15. Put the prepared bean paste and egg yolk into the water and oil skin in a similar way to the bun.

16. Wrap and arrange in the baking tray

17. Brush the surface with beaten egg liquid. Preheat the oven to 175 degrees and bake for about 35 minutes.

18. Take it out and brush once every ten minutes, but when there are 15 minutes left, take it out and brush the last egg wash, and sprinkle it with sauteed white sesame seeds.