An improved version of egg yolk pastry that is crispy and crumbly

2024-04-14 04:15:16 817

This year's mooncakes were made 20 days before the Mid Autumn Festival. It was almost the Mid Autumn Festival, and a lot of mooncakes were made. I haven't made Soviet style mooncakes yet, because I think the oil of Soviet style mooncakes is large, and it's really scary to see so much lard rich in saturated fatty acids. So when I made today's egg yolk pastry, I reduced the oil content again and again, thinking that it's not very crispy and it's OK, at least healthy. I didn't expect it to be made. It's very crispy, and it's very crispy, and it's falling off. It's not a problem to reduce the oil content. It's delicious and not greasy< Br>

Details of ingredients

Low gluten flour370 grams
lard85 grams
Salted egg yolk20 pieces
Lotus filling600 grams
Egg yolk liquid30 grams
Sugar powder25 grams
water70 grams
Black Sesame10 grams

Technique

difficultybeginner
workmanshipbaking
tasteSweetness
timeThree hours

Steps to make An improved version of egg yolk pastry that is crispy and crumbly

1. Mix 200g of low gluten flour, 25g of sugar powder, 70g of water, and 10g of lard into a water oil dough; 170g of low gluten flour and 75g of lard, knead into a pastry dough, wrap it with cling film and let it relax for one hour.
2. Brush a little Baijiu on the surface of salted egg yolk and bake it in the oven at 160 ℃ for 10 minutes.
3. Divide the two types of loose dough into 20 small pieces and knead them into balls.
4. Wrap the pastry recipe into the water and oil skin recipe and rub it into a round ball.
5. Cover with cling film and let it relax for another ten minutes.
6. Divide the white lotus into 30g pills, shape them into balls, flatten them, and wrap them with salted egg yolks.
7. Roll out the relaxed dosage form into a long shed shape.
8. After rolling it up, let it relax for another ten minutes, then roll it into a long strip and roll it up again, and then let it relax for another ten minutes.
Pinch both ends together and press them into a circular shape.
10. Wrap the filling.
11. Brush the surface with egg yolk solution and sprinkle with black sesame seeds.
12. Place the middle layer of the preheated oven over high and low heat at 180 degrees Celsius for 20-25 minutes.
13. It's out of the furnace.