Tips for making egg yolk crisps

The Mid-Autumn Festival is coming, and it is the time to eat mooncakes. Mooncakes filled with egg yolk pastry are quite famous. You can buy mooncakes filled with egg yolk pastry in the mall, or you can make them yourself. When making egg yolk pastry, you need to master certain tips. If you want to make the egg yolk pastry crispy and taste very good, you must master some steps and methods of making it. Let us learn about the tips for making egg yolk pastry.

Tips for making egg yolk crisps

Ingredients:

Mid-Autumn Festival has not yet arrived, but mooncakes have come first. I prefer Suzhou-style mooncakes, especially egg yolk butter skin: 150 grams of medium flour, 58 grams of water, 30 grams of white soft sugar, 48 grams + 60 grams of lard, oil pastry: 120 grams of medium flour; 17 salted egg yolks, 480 grams of red bean paste, one egg yolk, a little black and white sesame seeds

Specific approach

Soak the salted egg yolks in corn oil one to two days in advance. The corn oil should cover the salted egg yolks. Remove them from the oil before baking and drain the oil.

Place in the middle layer of the oven at 170 degrees and bake for 6 to 8 minutes

Take out the baked egg yolk and let it cool. Don’t bake the egg yolk for too long. Turn off the heat when you see bubbles start to form at the bottom of the egg yolk.

Prepare other ingredients for egg yolk pastry, first make the oil skin and pastry, ignore the matcha powder

Mix the ingredients for the oil skin evenly, knead into dough, wrap it with plastic wrap and let it rise for about 30 minutes

Mix the pastry ingredients and press with a spatula to mix well. Do not rub it hard. Put it in the refrigerator when it is hot to prevent the lard from melting.

While the dough is resting, prepare the filling first. Separate about 25 grams of red bean paste into a piece and wrap an egg yolk. An egg yolk is about 18 grams, which is a large salted egg yolk. Prepare all of them in turn, cover the red bean paste wrapped with egg yolk with plastic wrap and set aside for later use.

After the oily skin is fermented, just rub it until it is smooth, no need to rub it into a film

Divide the oil skin into 17 pieces, each weighing about 17 grams. Divide the oil pastry into 17 pieces, each weighing about 10 grams.

A dough wraps a pastry, and the dough is pushed up with the thumb's mouth to wrap the pastry, looking from right to left

Wrap all of them in sequence, cover with plastic wrap to keep them moist, and let them rise for about 15 minutes.

Take a piece of dough, flatten it, roll it into a cow tongue shape, and roll it up from top to bottom. The order in the picture is from left to right.

Finish all the steps in sequence, cover with plastic wrap to keep it moist, and let it rise for about 15 minutes. If the weather is too hot, you can put it in the refrigerator for a while before using it.

Take a piece of dough and flatten it again, stretch it out, and roll it up from top to bottom, looking from left to right.

Finish all the steps one by one, cover with plastic wrap to keep it moist, and let it rise for about 15 minutes.

Take a dough that has risen and fold it from both sides to the middle, flatten it and spread it out. The picture is from right to left.

Put in the filling, push up with the help of the tiger's mouth, and pinch the mouth to close it.

Place the wrapped egg yolk pastry on the baking tray at a certain distance, brush with egg yolk and sprinkle with sesame seeds (either black or white sesame seeds are acceptable)

Bake in a preheated oven at 180 degrees for 20-25 minutes