The nanny-level tutorial teaches you how to make egg yolk crispy ❗ to the scum

Cooking Instructions

1. Wash the duck eggs first and remove the yolks. You can also buy the kind of vacuum finished product online, and the quality of the duck eggs you knock will be better.

   

2. Put the salted egg yolk into the baking dish, spray high liquor, no need to soak in oil, I have 100 egg yolks here, this recipe only needs to use 60, and the remaining 40 I made other delicacies on the second day of freezing.

   

3. I bake two plates at the same time in the stove mode, at 160 degrees for 6 minutes. (Many friends ask if the hot air mode is a stove, no!! The
   household oven can only bake one plate at a time, and it can be baked at 180 degrees for 6~7 minutes, and the time and temperature are for reference only, according to the actual adjustment of each oven.

   

4. When baking salted egg yolks, pay attention to observation, do not bake too dry, the bottom of the egg yolk in contact with the baking tray is slightly bubbling.

   

5. Let the baked salted egg yolk cool and set aside.

   

6. Prepare the filling, which can be bought ready-made or fried yourself. Today's low-sugar bean paste, oolong white peach and Longjing lotus paste are used. I shared it in my official account before stir-frying the filling.

   

7. Put all the ingredients in the oily skin into the cooker's bucket and start making the oily skin.

   

8. I use top-roasted Chinese dim sum powder, which is very malleable. If you are a novice, you can reserve about 10 grams of water, because the water content of the flour is different, you can adjust it by looking at the state.

   

9. Knead on 2nd gear for 2-3 minutes, and then turn on high-speed whipping after observing the state.

   

10. Knead it to a state where the ductility and elasticity are balanced, and the dough is not easy to break.
    The oily dough is beaten in place, and it is not easy to break or leak when rolling in the later stage.

    

11. The surface of the oily skin is very smooth, seal it with plastic wrap and put it in the refrigerator for about 20 minutes.
    The oily skin contains lard, which is easy to produce oil when the temperature is too high in summer, so it will be better to refrigerate it in the refrigerator for relaxation.

    

12. Put the cake flour and lard in the puff pastry in a large bowl or basin. Press the two with a spatula and mix them evenly or knead them with gloves first, just mix the two completely.
    The oil content of lard is relatively high, so try to press it with a spatula, and it is easy to produce oil when the temperature is high by hand. Because the freshly made puff pastry will be sticky and feel a little soft, if the temperature is high and it feels very soft, you can put it in the refrigerator and freeze it for 5~8 minutes.

    

13. If the temperature of the air conditioner is not too high, and the hardness is moderate and not too soft, you can put it directly in the refrigerator for 15 to 20 minutes.

    

14. Divide each of the three fillings into 20 portions.

    

15. Take a filling, flatten it slightly, put the salted egg yolk, and slowly push and pull it up with the position of the tiger's mouth to wrap the filling and salted egg yolk. All three flavors are handled in turn.

    

16. Refrigerate the finished filling and set aside. If the refrigerator is not big enough, you can also turn on the air conditioner at home and place it, because the room temperature is relatively high in summer, if you don't turn on the air conditioner and don't put it in the refrigerator, the filling is easier to get oily and very soft, which is not conducive to the later packing.

    

17. Divide the oily skin into 60 parts, fold the small ingredients into rounds, and cover them with plastic wrap to prevent them from drying. The puff pastry is also divided into 60 portions, which are also rounded and covered with plastic wrap.

    

18. Take a finished oily skin, gently flatten it, thin the edges, and put the puff pastry in the middle. Push up with the position of the tiger's mouth in your hand, and turn while pushing until the position of the mouth is all wrapped in the puff pastry. After wrapping, pinch the mouth all the way down, and a small tail will appear after a few more pinching, press down this small tail and stabilize it, so that it is not easy to break the crisp when rolling out.
    After the oil skin wraps the puff pastry, cover it with plastic wrap to prevent it from drying out.

    

19. Take a puff pastry that has been operated, that is, the oil skin covers the puff pastry, and we collectively call it puff pastry. The puff pastry we made in the previous step is round, and after taking it out, gently tuck it in the middle with your left and right hands to form an oval shape. Place the rolling pin gently in the middle. Roll out from the middle to both ends, the attention channel is moderate, and the length of the first roll is about 22~25, not too long. Gently roll up from one end with your fingertips. After rolling from one end to the bottom, the first rolling operation is completed, and it can be slightly thinner when rolling to the bottom. Remember to cover the plastic wrap when you put one in, and if the weather is too dry, you can cover it with a wet towel. After all the operations are done, seal the plastic wrap and put it in the refrigerator to relax for 15 minutes, or you can turn on the air conditioner to ensure that the temperature is not too high.

    

20. Take out the puff pastry after it has been relaxed in the refrigerator, and place the smooth side of the first roll up, first lightly pressing twice with your hands, and then flattening it a little. Same as the first rolling, still put the rolling pin in the middle, gently roll it out to both ends, pay attention to the moderate strength, the strength is too small to roll it is easy to stick, too much force is too rough and easy to break, you can master the gentle strength. The second roll is slightly longer than the first rolling, the length is about 30, and it can be rolled a little longer, as long as it does not break. Again, use your fingertips to gently roll up from one end. After all the operation, cover the plastic wrap and relax at room temperature for 15 minutes. The second relaxation at room temperature will do, and if it is too dry, it can also be covered with a damp towel.

    

21. Take out the loose puff pastry dough, place the dough with the cuff facing up, and gently press down the middle with your fingers. Fold the sides towards the middle to make the dough look more round. Place the rolling pin in the middle, roll it out vertically, and then roll it out in a different direction at 90 degrees. Roll it out to a circle about 9~10 wide. The thumb of the left hand gently presses the filling, and the right hand gently pushes the puff pastry up with the tiger's mouth, turning as you push, until all the puff pastry is evenly wrapped in the filling, and the mouth is tightened. Pinch the closure tightly and press it down, and all of it will be tightened so that it will not burst when baking.

    

22. Preheat oven at 200 degrees.
    
    Brush the surface with egg yolk liquid. Take the egg yolks, do not the egg whites, stir well with a bristle brush, and gently brush the surface. After brushing, repeat the brush of the egg yolk liquid.
    After brushing, sprinkle a little white sesame seeds on the surface to decorate.

    

23. Putting it in a well-preheated oven, I baked three plates at the same time on the stove and baked at 150 degrees for 28 minutes.
    The household oven can only bake one layer at a time, and 1/3 of the amount in the recipe is enough, and bake at 175~180 degrees for 22 minutes.
    ☑️ The time temperature is for reference only, according to the actual adjustment of your own oven.

    

24. Baking~ I already smell a very fragrant smell.

    

25. A total of 60 pieces were baked on the three layers, and each one was evenly colored.

    

26. The baking is complete!
    Leave it slightly unhot and enjoy.

    

27. Each of the three fillings has its own deliciousness, but I like the white peach flavor the most. The low-sugar red bean paste fried by yourself is sweet and not greasy.
    

    

28. The quality of this salted egg yolk is superb, and with the crispy puff pastry and fragrant filling, it won't feel greasy even in summer. I bake the egg yolk crisp three times at a time, and this recipe has been used by myself for many years, and it is very crispy within a week.

    

29. The puff pastry is really crispy and screaming, the oily egg yolk is of great quality, bought by a local entity, I want to give the sisters in the group a wave, it is estimated that the shipping is very expensive, haha~

    

30. Packing a gift or making a private order is amazing!