yami_featured_image

Making egg yolk pastry



Material: Water Skin

           All-purpose flour155g 

           Water80g

           Sugar30g

           Lard46g

         Oily

          Low All purpose flour90g

          pig Oil46g

Stuffing, I made my own red beans from Yami

1, first mix with the water skin, mix all the ingredients, it will be very sticky, if there is a kitchen machine or a bread machine, it is much simpler, Otherwise, just knead it by yourself, it is very sticky at first, you have to keep kneading until the tendons are formed and then the membrane can be pulled out.














2, mix oily skin materials, this is simple, just mix well

3, relax for half an hour, then weigh the oily skin, and divide the water skin and the oily skin into 12 parts, roll them into rounds and set aside to cover On the plastic wrap










4, oil the skin with water, then close the mouth










5, then roll into a tongue shape, then roll up, don't forget to cover with plastic wrap










6, wake up for ten minutes, I will take the salted egg yolk first, this is packaged, it is already cooked, raw first Put it in the oven. Make twelve bean paste fillings, about twenty-five grams each, roll into a round shape, then add egg yolks and round again, the bean paste covers the egg yolk

7, roll out the awake skin vertically, roll it up again, and wake up for ten minutes







8, pinch both ends together, use a rolling pin to roll out on all sides, do not roll too many times, add egg yolk bean paste filling, use slowly The tiger's mouth tightens, then closes




9, brush with egg yolk liquid, sprinkle with black sesame seeds, temp345< /span>Look around your oven







10, take it out and eat, the skin is crispy, no beauty in the whole processpPicture, first time writing, hope you like it

translate Show Original
yami_featured_image

蛋黄酥制作



材料：水皮

           中筋面粉155g 

           水80g

           糖30g

           猪油46g

         油皮

          低筋面粉90g

          猪油46g

馅，我是自己炒的从亚米买的红豆

1，先和水皮，所有材料混合，会很粘，如果有厨师机，或者是面包机会简单很多，不然就自己动手揉吧，开始非常粘，必须不断揉至起筋然后可以拉出膜才算结束。














2，混合油皮材料，这个简单，混合均匀就好

3，松弛半小时，然后称重油皮，和水皮我分成十二份，搓圆放一旁，可盖上保鲜膜










4，用水皮包油皮然后，收口










5，然后擀成牛舌状，然后卷起，别忘了盖保鲜膜










6，醒十分钟，我先拿咸蛋黄，这个是包装的，己经是熟的，生的要先放烤箱烤一下。做十二豆沙馅，一个大约二十五克，揉成圆形，然后放入蛋黄再揉圆，豆沙覆盖蛋黄

7，醒好的皮竖擀长，再卷起，醒十分钟







8，两头掐起，用擀面杖四边擀开，不要擀太多次，放入蛋黄豆沙馅，慢慢用虎口收紧，然后收口




9，刷上蛋黄液体，洒上黑芝麻，温度345左右看你家烤箱







10，取出开吃，皮是酥脆的不行，全程无美颜无p图，第一次写，希望你们喜欢