Crispy and non greasy "egg yolk pastry"

2024-04-12 04:15:19 157

"Egg yolk pastry" is a dessert that always makes me feel very high-end. The process is complex and the taste is difficult to control. When I truly succeed, it is not only a personal sense of achievement, but also a reflection of the greatness of humanity. I can use various processing methods to make ordinary ingredients into unexpected and beautiful foods. Therefore, I want to share my achievements and experience with everyone!

Details of ingredients

Low gluten flour200g (oil skin)
syrup10g
water75ml
lard120g (butter)
Salted egg yolk20 pieces
White sugar100g
Black Sesame2 tablespoons
Fine sugar50g
lard100g (butter)
Low gluten flour200g (pastry)
Purple Potato Sand500g (inner filling)
Egg yolk liquid2 (others)

Technique

difficultyintermediate
workmanshipbaking
tasteSweetness
timeThree hours

Steps to make Crispy and non greasy "egg yolk pastry"

1. Wash the purple potatoes and steam them in a steamer for 20 minutes. Use chopsticks to easily poke them in;
2. After cooling the purple potatoes, put them into a meat grinder and stir for 30 seconds (stirring for too long will damage the cell wall of the purple potato sand);
3. Heat the butter in a pot, melt it and add purple sweet potato paste and white sugar. Stir fry until the color becomes dark and viscous;
4. After letting the fried sand cool, divide it into 25g pieces and roll them into balls for later use;
5. Wash the salted egg yolk and let it air dry for 5 minutes. Place it in the oven and bake at 180 ℃ for 5 minutes;
6. Let the egg yolk cool, flatten the purple potato paste and wrap it around the egg yolk, close it, and set it aside for later use;
7. Sieve the flour and add it to the melted butter in water;
8. "Oil skin" and "pastry" and dough, relax for 15 minutes;
9. Divide the "pastry" into 15g of dough per piece;
10. Divide the "oilskin" into 20g of dough per piece;
11. Flatten the oil skin, wrap it around the pastry, and close it upwards;
12. Roll the wrapped dough upside down into a tongue like shape;
13. Roll up from top to bottom and relax for about 10 minutes;
14. Roll the dough roll with the opening facing upwards, roll it up from top to bottom, and let it relax for about 10 minutes;
15. Fold the awakened face upwards and roll it into a larger foreskin;
16. Wrap the sand ball tightly, tighten the mouth, and pinch the bottom tightly;
17. Place it on a baking tray and brush it with egg mixture;
Sprinkle sesame seeds, preheat in the oven for 2 minutes, and bake at 180 ℃ for 20 minutes.
19. The fragrant egg yolk pastry is out of the oven~