Egg yolk pastry

2024-04-03 17:18:31 183

After a busy morning, the handmade egg yolk pastry was perfectly baked. In fact, since my child left home for school, I have rarely done baking. These days, I have been packing up and found that there are still many inventory items that are about to expire. So I decided to practice again. This time, the filling was not directly added with egg yolk, but steamed and crushed, with a little meat floss added, adding an extra layer of texture. The taste is good, and the crispy residue is falling off!

Details of ingredients

plain flour 200g
Pork lard oil80g
Clear water100g
salt2g
White sugar20g
Low gluten flour180g
Pork lard oil90g
Red bean soupA bag
Salted egg yolk20 pieces
EggsTwo

Technique

difficultySenior
workmanshiproast
tasteOriginal flavor
timeThree hours

Steps to make Egg yolk pastry

1. Let's take a look at the finished product picture first!
2. Salted egg yolk, steam for 15 minutes, let cool, or bake at 180 degrees for 5 minutes and let cool.
3. Crush with a spoon.
4. Prepare the meat floss.
5. Take an appropriate amount.
6. Mix with salted egg yolk.
7. Backup.
Divide into twenty parts, this is not easy to pinch, you need to be patient.
9. Prepare the red bean filling.
10. Divide into 20 equal parts on average.
11. Take a bean paste, flatten it, and add egg yolk filling.
12. The package is tightly packed.
13. Prepare all the fillings in sequence and freeze them for later use.
14. Weigh the flour.
15. Weigh pork fat.
16. White sugar.
17. Weigh with clean water.
18. Mix all ingredients evenly, preferably using a chef's machine or a noodle maker, and knead by hand, but be patient.
19. Live into a smooth dough, cover it with a lid or cling film and let it stand for half an hour.
20. Then make pastries: weigh the flour and pork fat in sequence.
21. Pinch with your hands to mix evenly.
22. Put the pastry pastry into a bowl, cover it with a lid, and let it sit for half an hour.
23. After weighing, the water and oil skins are evenly divided into 20 parts.
24. The pastry is also evenly divided into 20 portions.
25. Take a water and oil skin and flatten it.
26. Wrap in a pastry.
27. Use the tiger's mouth to tighten it, be sure to tighten it to prevent oil leakage and shortness at the back.
28. Prepare 20 pieces in sequence, cover them with lids, and let them stand for fifteen minutes.
29. Take a flattened piece and gently roll it out from the middle to both sides, forming a tongue like shape.