egg yolk crisp

I am swiped by all kinds of cakes every day, and a wave of egg yolk cakes comes on a whim~



1.Oily Skin: All Purpose Flour75grams, lard27grams, sugar15< /span>grams, cold water27grams.


2.Puff pastry: low-gluten flour60grams, lard30grams.


3.Filling: purple potato puree or red bean paste200gram, salted egg yolk8pcs.


4.Decoration: Egg Yolk1, black sesame seeds.



Preparation method:1.Make oily skin first, pour all the oily skin materials In a large bowl, mix well and wake30minutes.


2.Pour all the ingredients for the pastry into a bowl, stir well, wake up 30minutes.


3.During the proofing period, drop the salted egg yolk into a few drops of white wine to remove the fishy smell, and put it in the oven180Bake1minute, cool and set aside.


4.Purple potato puree is divided into each 25gram, bean paste is the same. Knead into a small round, flatten, wrap with egg yolk, set aside.


5.Oily skin is divided into each18grams, puff pastry11grams each. Flatten the oil skin, wrap the puff pastry, knead the dough, cover with plastic wrap, wake up20minutes, and wake up again in the same way20 span>2 times.


6. Flatten both ends of the puff pastry, knead it into a round cake shape, wrap it with purple sweet potato egg yolk filling, and close the mouth.


7.Brush with egg wash and sprinkle with black sesame seeds. Preheat oven180degrees2minutes, put the egg yolks into the baking pan, and bake in the middle of the oven for about 30 minutes.



















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蛋黄酥

每天被各种酥刷屏，心血来潮来一波蛋黄酥～



1.油皮：中筋面粉75克、猪油27克、糖15克、冷水27克。


2.油酥：低筋面粉60克、猪油30克。


3.馅料：紫薯泥或红豆沙200克、咸蛋黄8个。


4.装饰：蛋黄液1颗、黑芝麻适量。



制作方法：1.先制作油皮，将所有油皮材料倒入大碗中，搅拌均匀，醒30分钟。


2.油酥的所有材料倒入碗里，搅拌均匀，醒30分钟。


3.醒发期间，将咸蛋黄滴入几滴白酒去腥，放入烤箱180度烤1分钟，冷却备用。


4.紫薯泥分成每个25克，豆沙也一样做法。揉成小圆形，压平，包上蛋黄，备用。


5.油皮分成每个18克，油酥11克每个。油皮压平，包裹油酥，揉成面团，盖上保鲜膜，醒20分钟，同样方法再醒2次。


6.酥皮两头压平，揉成圆饼形，包上紫薯蛋黄馅，收口。


7.刷蛋液，撒上黑芝麻。烤箱180度预热2分钟，蛋黄酥入烤盘，烤箱中层烤30分钟左右即可。