Should I use lard or butter for egg yolk pastry?

Egg yolk pastry is a common pastry in people's daily life. The main reason is that its outer layer tastes soft and crispy, which makes it loved by many people. Anyone who has some knowledge about egg yolk pastry will know that when making egg yolk pastry, it is necessary to fry or pan-fry it, mainly to make its skin crispier. I wonder if egg yolk crisps are fried with lard or butter?

1. Can butter be used in egg yolk pastry?

Can. The lard version of egg yolk pastry is more crispy and tastes more fragrant! However, the smell of lard during the cooking and production process is quite strong. This one is suitable for those who are halal or cannot stand the smell of lard. Butter can be melted over water before use.

2. Which is better for making egg yolk crisps: butter or lard?

Lard is not as good as butter, butter is more fragrant. The only things that can be used for shortening are lard and butter. If you use vegetable oil, the dough will still be soft after combining with the vegetable oil and will not shorten. Crispy Cakes are named after the special fried crispy filling. Use the best lard to make the fried pastry, mix it with an appropriate amount of steamed flour, add appropriate amount of pepper and cinnamon when the oil melts, pick out the fried pepper and cinnamon after the oil melts, and then knead the dough into filling. The fire-baked skin is made by mixing sesame oil and flour, wrapping it, putting it into the oven and baking it over a low fire. Its characteristics are crispy skin and fragrant but non-greasy filling.

3. How to make egg yolk crisp (butter version)

1. Peel the egg yolk, including the thin film. Then soak it in cooking oil for a few hours to remove the fishy smell, spray a little strong liquor and bake at 180 degrees for 5 minutes. Wrap the red bean paste and egg yolk in the egg yolk pastry and set aside.

2. Knead the oil dough and pastry separately, wrap them in plastic wrap and let them rest for 15 minutes. The oil skin and the shortcrust pastry are divided into 18 portions of egg yolk shortcrust pastry. Press the dough flat and place a piece of puff pastry on it.

3. Wrap the egg yolk pastry tightly. Roll it into a long egg yolk pastry. Roll up the egg yolk pastry. Meanwhile, cover with plastic wrap and let it rest for 10 minutes.

4. Unroll and roll up again. Let it rest for 10 minutes and cover with plastic wrap to prevent it from drying out. Press in the middle of your fingers and pinch and flatten the two ends. Press into a large pancake.

5. Put the lotus seed paste (red bean paste) and egg yolk filling in the middle, wrap it up, make it round, brush it with egg liquid and sprinkle some sesame seeds. Preheat oven to 180 degrees and bake for 35 minutes. It looked like after baking for 15 minutes.