Delicious and healthier corn oil version of egg yolk crisp

Approaching the Mid-Autumn Festival, mooncakes have become a hot search term again. This year, I want to Amway everyone's corn oil version of the egg cake ~ Compared with the traditional lard, the calories are lower and healthier! And the puff pastry works great! I also want to share with you a red bean paste recipe that I have used for several years, which is very suitable for making egg yolk crisp and bread~ In addition to the Mid-Autumn Festival, egg yolk crisp is suitable for afternoon tea and breakfast on weekdays, it is very worth a try ✌ Duoli pressed corn oil has always been a regular backup oil in our kitchen, because in addition to the daily cooking and frying of three meals a day, I also love baking, and all kinds of dim sum cakes and bread are made every day, so the use rate of multi-force pressed corn oil is very high. I really recommend the brand Duoli, I have been using it myself for several years, the quality of the big brand is guaranteed, and it not only uses high-quality fresh germs, but also has a leading pressing process to achieve the effect of "drip lock fresh", so its quality belongs to the visible and smellable, poured out of the oil color is light yellow, the oil body is translucent, and you can smell the aroma of corn when you open it~ Good oil is safe and assured to eat.

Ingredients

(Waterandoilskin)

All-purposeflour 200 g

Dolipressedcornoil 50 g

whitesugar 25 g

Water 80 g

(puffpastry)

Cakeflour 180 g

Dolipressedcornoil 70 g

(redbeanpaste)

Redbean 150 g

Water 400 g

Dolipressedcornoil 70 g

Whitesugar 70 g

(Saltedeggyolk) 20

(Forgarnish)

Eggyolkliquid 1

Blacksesame Appropriateamount

Cooking Instructions

Preparation of materials.
ps: The bean paste can be placed in the refrigerator one night in advance, and it feels very good to use~
Bean paste production:
This is a refrigerated bean paste, delicate and oily but not dry or wet ~
The beans are soaked in water for 1 hour in advance and then boiled and then beaten evenly.
ps: The amount of sugar I use is already very small, so it is not recommended to reduce it, but it can be increased according to my taste.
In the process of boiling and frying red bean paste, I also use multi-force pressed corn oil~ Good quality can be seen and smelled, its oil body is translucent and yellow, and there is a faint corn aroma when the lid is opened, and it is very suitable for making red bean paste in all aspects, neither greasy nor aftertaste~
Treatment of salted egg yolks.
You can spray some high liquor, in order to remove the fish, this one can be omitted ~ send it to the oven to bake at 170 degrees for 7 minutes, take it out and let it cool.
25g/red bean paste, wrap a salted egg yolk, knead the round ~
The filling is ready.
Cover with plastic wrap when the filling is ready to avoid drying out.
ps: The kneading filling can be made in the standing time after the subsequent water oil skin or puff pastry is made~
Started making oily skins.
Add water and multi-force to the sugar and flour to press the corn oil, knead well~ If there are various kneading machines, you can use the machine, and if you don't have it, you can knead it by hand, and you can knead it until the film comes out.
The kneaded dough is very soft and malleable at the same time, you can easily pull out the film, and the kneaded dough is covered with plastic wrap and let stand for 30 minutes~
ps: The amount of oil I use is not large, and the amount of oil can be increased or decreased by about 5-10g according to the state of the dough. Cover the dough with plastic wrap or place it in a plastic bag to prevent the dough from drying out.
Make the puff pastry.
To avoid gluten, pour the multi-force pressed corn oil into the low flour and knead it quickly.
Duoli pressed corn oil is a good oil that people can eat with peace of mind, not only using high-quality germ, but also leading processing technology
After the puff pastry is made, add plastic wrap and let it stand for 30 minutes.
After standing to complete, you can divide the puff pastry and the water oil skin into 20 equal parts. Here I just want to remind you that there is a lot of waiting process in the whole process of making egg yolk crisp, and you must cover the filling and puff pastry with plastic wrap at any time to prevent it from drying out.
Wrap each portion of puff pastry into each portion of water and oil skin, roll it round, close it, rinse it down, cover it with plastic wrap and let it stand for 20 minutes.
Start making puff pastry.
For the first time, â¬‡ï¸ gently roll out
20 puff pastries one by one into an oval shape, and then roll them up from top to bottom ~ cover with plastic wrap and let stand for 10 minutes.
For the second rolling â¬‡ï¸,
place the previous small roll vertically, continue to roll it into a long oval shape with a rolling pin, and then roll it up from top to bottom; Cover with plastic wrap and let stand for 10 minutes~
Wrap egg yolk crisp.
Take out a puff pastry roll, press it from the middle with your fingers, and put the two ends together ~ Roll out the skin with a rolling pin, wrap the made egg yolk filling into it with the help of the tiger's mouth, close the interface, you can pull off the excess puff pastry, roll it round, and place it in the baking tray with the mouth facing down.
After wrapping it all, brush the egg yolk liquid (it is recommended to brush it twice) and sprinkle black sesame seeds to garnish.
Put it in the preheated oven at 190 degrees for 30 minutes ~
ps: If you like dark color, you can add 200 degrees for 5 minutes after baking.
After baking, you can put it on the drying rack to cool~
After baking, you can already smell the fragrance of the whole house~
The egg yolk crisp made with multi-force pressed corn oil also has a very good puff pastry effect, and the taste is not greasy in the mouth, and the taste is also pure.
If you like it, you must try it!