Homemade Egg Yolk Crisp_How to Make Egg Yolk Crisp

Egg yolk pastry tastes good and many people like to eat it. You can make it at home, which is more convenient and delicious. There are many ways to make egg yolk pastry to satisfy your different tastes. Learn a few more ways and you can have enough food and clothing at home. How to make homemade egg yolk pastry? Let’s take a look at it next.

1. How to make homemade egg yolk crisps - Method 1

Ingredients (for 50 servings):

Ingredients for egg yolk pastry and oil skin: 600g all-purpose flour, 100g powdered sugar, 230g butter, 270g warm water. Shortening: 300g butter, 500g low-gluten flour. Others: 1200g red bean paste, 50 salted egg yolks, a little black sesame seeds, a little salt, and a little rice wine.

step:

(1) Place the salted egg yolks on a baking tray, sprinkle a little salt, place on the baking tray and bake in the oven (about 5 minutes). After taking out, spray a little rice wine on it to remove the fishy smell, and then set aside.

(2) Put all-purpose flour, powdered sugar and butter into a pot, add 2/3 of warm water and mix first, then add the remaining 1/3 of water and stir until it is thoroughly mixed.

(3) Set aside and spread it out. After about 15 minutes, roll it into long strips and divide it into about 50 pieces to form the oil dough.

(iv) Mix the butter and low-gluten flour, roll into long strips and divide into 50 portions, each weighing about 20g - make the puff pastry.

(5) Wrap the oil pastry into the oil dough to make the pastry.

(6) Divide the red bean paste into 50 equal portions and wrap the salted egg yolks in the red bean paste to make the filling.

(VII) Unroll the puff pastry, then roll it up from top to bottom, then turn it 90 degrees and unroll it again and roll it up from top to bottom.

(8) Wrap the filling in the dough, place it on a baking tray, brush it with egg yolk twice, sprinkle with sesame seeds, and bake in the oven.

2. How to make homemade egg yolk crisps - Method 2

raw material:

Oil skin: 140g medium flour, 55g water, 15g powdered sugar, 65g butter.

Shortening: 110g low-gluten flour, 55g Anchor butter.

Filling: 240g red bean paste and 12 self-mined salted duck egg yolks.

step:

1. Sift the flour and mix the ingredients for the oily dough evenly. Put them aside in a fresh-keeping bag and let them relax for 30 minutes.

2. To make the pastry: sift the low flour and mix it with the softened butter, place it in a plastic bag and let it relax for 30 minutes.

3. Soak the egg yolks in cooking oil for 2 hours in advance, spray them with high-proof white wine and bake in a preheated oven at 180 degrees for about 5 minutes. Make sure to make sure that the oil does not come out.

4. While the dough is still relaxing, divide the red bean paste filling into 12 portions, press them into a nest shape, put an egg yolk in it, and do not fill it up completely, leaving some space.

5. Divide the relaxed dough into 12 portions.

6. Wrap the pastry with the dough, with the seam facing down, flatten it with your hands, and use a rolling pin to roll it up and down from the middle, and roll it up 3 times from top to bottom. Then start from the first roll for the second time, unroll it using the same technique, and relax for about 15 minutes.

7. Pick up a rolled dough and press it in the middle to make the two ends curl up. Use your hands to bring the irregular edges together in the middle and flatten them into a round shape.

8. Put a bean paste and egg yolk filling on it and use the tiger's mouth to pull it up and close it tightly. After a little shaping, place it with the seam facing down on the greased baking tray.

9. Brush the surface with egg yolk liquid and use a rolling pin to stick black sesame seeds on the top of each egg yolk pastry.

10. Preheat the oven to 200 degrees, upper fire 200 degrees, lower fire 180 degrees. If the upper and lower fire cannot be adjusted separately, then 190 degrees. Bake on the middle layer for 25 minutes. If you press the edge lightly with your hand and feel a layered feeling, it means it is baked.

3. How to make homemade egg yolk crisps - Method 3

Material:

Oil skin: 150g medium flour, 50g lard, 5g fine sugar, 65g water.

Shortening: 120g low flour, 60g lard.

Filling: 216 grams of red bean paste, 6 fresh salted egg yolks.

step:

1. Take out the salted egg yolk from the fresh salted duck egg, put it on tin foil, sprinkle a small amount of white wine, and bake in a preheated oven at 1810 degrees for about 10 minutes, until the egg yolk releases oil, and let it cool for later use.

2. Soften the lard, sift the flour, mix the dough ingredients together and make it into a dough. Also mix the pastry ingredients together and make it into a pastry. Put it in a plastic bag and let it relax for 10 minutes.

3. Prepare 6 roasted salted egg yolks, red bean paste, black sesame seeds and 2 relaxed doughs for later use. Use cotton thread to divide the salted egg yolk into two parts into 12 egg yolks, divide the oil skin into 12 equal parts, and divide the oil pastry into 12 equal parts. Unwrap the dough and wrap it in the pastry.

4. After wrapping, flatten it, roll it into an oval shape, roll it up from top to bottom, cover it with plastic wrap and relax for 20 minutes, then roll it out into an oval shape, roll it up again, and relax for 15 minutes.

5. When the dough is relaxed, make the egg yolk and red bean paste filling. Divide the red bean paste into 18g pieces, roll them into balls, unwrap them, add egg yolks and roll them into balls again.

6. Press the middle of the dough roll with your thumb, flatten the two ends together, pinch them into a ball and then spread it out. Wrap the prepared egg yolk and bean paste filling in it and slowly push it upwards to close the opening.

7. Finally, place the closed edge facing down to make the egg yolk pastry. Make 12 at a time, brush them with egg yolk liquid and sprinkle with a small amount of black sesame seeds. Bake in a preheated oven at 190 degrees for about 30 minutes. When the surface of the egg yolk pastry is golden and fragrant, it can be taken out of the oven.