Two-color Egg Yolk Crisp

Two-color Egg Yolk Crisp

1. Prepare the ingredients

2. Put the oil crust ingredients into the bread machine to start kneading

3. Put pastry ingredients: 15 grams of lard and 30 grams of low-gluten flour into a bowl

4. Put the pastry ingredients: 15 grams of lard, 10 grams of purple sweet potato flour and 20 grams of low-gluten flour into the plate

5. Put the reconciled oil skin and shortbread cover film to stand for about 1 hour (in hot weather, put it in the refrigerator and keep it at room temperature in winter)

6. At this time: roll the prepared duck egg yolk in white wine and put it in the middle of the oven: heat up and down at 150 degrees, bake for 8 minutes, take it out and let cool

7. Then divide the prepared red bean paste into 10 small portions for later use, take a portion of the red bean paste and squash it into the duck egg yolk

8. Wrap it and cover it for later use (the same temperature needs to be kept in the refrigerator)

9. Take out the standing oil skin: weigh into 10 equal parts, then combine 4 equal parts into 2 equal parts, that is, 2 large and 6 small total 8 parts; Take out the oil pastry: divide the white and purple pastry into 5 parts respectively. In small portions, combine 4 portions of purple pastry into 2 equal portions, which is 2 large portions and 1 total 3 portions, as shown in the figure, rounded and set aside

10. Take a portion of the oily dough and squeeze it into a portion of purple shortbread

11. Use the tiger's mouth to slowly wrap the pastry

12. In the same way, wrap the oil skin and shortbread one by one

13. After finishing in order, the cover film also needs to relax for 20 minutes

14. Take the loosened dough, roll it into long oval pieces, and roll up the PS from top to bottom separately: After I did the demonstration, the guy and the big guy practiced the operation separately, but the guy is much more beautiful than his dad.

15. After rolling up in turn, the cover film will relax for 20 minutes

16. Then flatten each dough roll and roll it into small long pieces

17. After rolling up from top to bottom, the cover film is also relaxed for 20 minutes

18. Take a purple dough roll and cut it with a knife

19. After squeezing, roll it into a round piece with a thick middle and thin surroundings, and put the bean paste egg yolk ball on the beautiful side down

20. Squeeze the bag tightly and close the mouth down, so that a purple egg yolk cake is ready

21. Now let’s make the original flavored egg yolk pastry: take the original flavored dough roll, press it in the middle of the mouth with a chopstick, and fold it

22. After squeezing, roll out into a round piece with a thick middle and thin surroundings, and put a bean paste egg yolk ball on it

23. Squeeze the bag tightly and close the mouth down, the original egg yolk cake is also ready

24. Wrap everything and put it in a baking tray. Brush the original egg yolk pastry with a layer of egg yolk, and sprinkle a little black sesame seeds for decoration

25. Into the middle layer of the preheated oven: 175 degrees, upper and lower fire

26. Bake for about 35-40 minutes

Tips:

1. If you don’t like lard version of egg yolk crisps, you can use butter or vegetable oil instead, which tastes great
2. When the temperature is high, the oil is easy to melt and needs to be stored in the refrigerator to relax. When the temperature is low, it can be directly relaxed at room temperature
3. The weather is too cold to make egg yolk pastry, because the temperature is too low and the oil will solidify easily, which will make the dough easy to dry and affect the effect of cracking. It is especially important to keep moisturizing. I think the effect of cracking is not ideal this time.
4. This formula is a temporary adjustment, so I made 4 purples, 5 original flavors, and a mixed color. Please forgive me.
5. The situation of each oven is different, the baking temperature and time of this recipe are for reference only