The large bag of crispy egg yolk crisp can also be layered, crispy and slag, not broken

The method of large bag crisp that is more suitable for mass production of egg yolk crisp is simple and fast, and the level of large bag crisp is also very good~ Crisp slag is removed, and it is not broken. This recipe can make 20 egg yolk crisps. I hope you will spend 5 minutes to read the following tips before doing it: 1. The hardness of the oily skin and puff pastry should be similar. According to different humidity and different water absorption of flour, 5g of lard or water can be appropriately increased or decreased to ensure that the oily skin and puff pastry are soft and not sticky, and easy to operate. 2. When making the water and oil skin, add a small amount of water multiple times, do not add it at one time, it depends on the state of the dough. 2. Lard (refrigerated solid) is recommended for Chinese puff pastry dim sum, the price of lard is cheaper than butter, the puff pastry effect is better than butter, the puff pastry layer is obvious, and the puff pastry texture is soft. 3. Some recipes require the water and oil skin to be kneaded to a complete state to get out of the glove film, in fact, knead it until it is smooth, of course, the effect of the film is better. 4. The oily skin must be relaxed in place, and the refrigerator must be refrigerated for more than 30 minutes, which can improve the success rate. 5. Cover with plastic wrap during the operation to prevent air drying.

Ingredients

Waterandoilskin

All-purposeflour 250 g

Lard 70 g

Water 100 g

SpunYarnSugar 27 g

Puffpastry

All-purposeflour(orall-purposeflour) 175 g

Lard 85 g

Filling

Redbeanpaste 420 g

Saltedduckeggyolk 20 pcs

Other

Eggyolk(forbrushing) 1~2 pcs

Blacksesame alittle

Cooking Instructions

First, process the salted duck egg yolk and spray it with high white wine (omit if you don't have one)
Preheat the oven to 180 degrees and bake for 5 minutes, and bake until the egg yolk is half cooked and do not bake out the oil!
Let the baked egg yolks cool and set aside.
Mix all the ingredients of the water and oil skin into a relatively smooth dough, and if the amount is large, you can use a kitchen machine to produce a thick film.
With the Patrici Q7 kitchen machine, first stir at low speed to form a dough in 1st gear for 3 minutes, and then at medium speed in 5th gear and 6 minutes to produce a thick film.
The dough can be pulled out of a thick film, and the edge of the break is irregular when pierced by hand.
Wrap in plastic wrap and refrigerate for at least 1 hour.
Put all the ingredients of the puff pastry into a basin, stir with a rubber spatula until there is no dry powder, and you can knead it a few times with your hands to form a ball.
Stir the large amount with a kitchen machine at low speed to mix into a puff pastry dough and refrigerate.
Stir for 3 minutes to get this dry powder-free state.
The salted duck egg yolk has been cooled, take 21g of bean paste and roll it into a round ball, press it flat, wrap it in a salted egg yolk, and wrap it tightly and round it. Wrap all the salted egg yolks in the bean paste filling and knead them round for later use.
If the bean paste is too wet, you can use plastic wrap.
Start to make a large bag of puff pastry, take out the loose oil skin and puff pastry, flatten the water and oil skin and wrap it into the puff pastry, wrap it tightly so that no air remains, and the mouth must be pinched tightly.
Sprinkle a layer of flour on top and bottom, and use a rolling pin to flatten and press it open, using even force.
Sprinkle a thin layer of flour on the mat, roll it out with a rolling pin, roll out a rectangle with a length of about 50 cm, and try to roll out as much as possible to roll out the thin layer of pastry.
Roll up slowly from the top and down, and don't have air!
Be sure to roll it tightly without gaps, thin the bottom with your fingers, and press the interface firmly after rolling it up.
Rub from the middle to the sides. The kneading pad is not long enough to split the dough in half.
Continue to work long from the middle to the sides.
Divide evenly into 20 equal portions, about 35g portions.
Relax for 15 minutes, cover with plastic wrap to prevent air drying.
Press the second loose puff pastry from the middle with your thumb, then pinch the left and right ends to the middle, and then press it with the palm of your hand.
Then start rolling out the dough sheet, roll it up and down once with the smooth side up, turn the dough sheet at 90 degrees, and roll it up and down again, without rolling it back and forth, and roll it into a nearly circular dough sheet.
The smooth surface of the rolled out is smooth and not broken, and the smooth side is facing outward when wrapping.
Put the egg yolk and bean paste filling in the middle of the rolled dough sheet, the smooth noodles should be facing outward when wrapping, push the dough on the tiger's mouth and slowly turn the dough to close the mouth, wrap the dough tightly and tightly, and roll the mouth down to round it. (The mouth must be tight, leaving no gaps, otherwise the bean paste filling will explode after baking)
Line the baking tray with silicone oil paper, and place the shaped egg yolk crisp green stock neatly spaced on the baking sheet.
Preheat the oven to 175 degrees.
Evenly brush the surface with two layers of egg yolk liquid, and then sprinkle a little black sesame seeds in the middle of the egg yolk crisp to garnish.
Put it in the preheated oven and bake at 160 degrees for 30 minutes. (Bake at 175 degrees for 45 minutes)
After the coloring effect is satisfied, it will be baked.
The stove mode can be baked in two layers
Egg yolk crisp out of the oven~
It can be simmered for 5 minutes before coming out of the oven, and can be stored for a longer time. The moment it comes out, the house is full of fragrance(^â–½^)
The egg yolk crisp is baked, put on a drying net to cool, and immediately sealed and stored to prevent moisture.
When the puff pastry is done well and baked, the surface of the egg yolk crisp will naturally burst open, which is a sign of a successful egg yolk crisp.
The coloring is superb, and the level of the big bag crisp is also very good~
The large bag of crispy egg yolk crisp can also be layered, crispy and slag, not broken