Lotus paste egg yolk crisp

Recipe Recommendations

• ordinary flour 150 grams
• qingshui 40 grams
• corn oil 68 grams
• fine sugar 35 grams
• low powder 55 grams
• salted egg yolk of 5

• sweetening
• baking
• several hours
• ordinary

Steps for Lotus paste egg yolk crisp

1

Prepare the required raw materials.

2

Soak the salted egg yolk in cooking wine for 20 minutes to remove the fishy smell.

3

Place it in a steamer and steam for about 15 minutes before taking out for use.

4

Add 35 grams of fine sugar, 45 grams of corn oil, and 40 grams of clean water to 150 grams of ordinary flour, mix well and knead into a smooth dough, which is the water-oil skin. Add 23 grams of corn oil to 55 grams of low flour and knead evenly to make the crisp dough. Cover the kneaded water, oil and pastry with plastic wrap and let stand for 30 minutes.

5

Divide the oily dough and the crisp dough into 10 portions each.

6

Take 1 part of oily dough and gently flatten it with your palm, then wrap it in 1 part of crisp dough and pinch it tightly to make the meringue dough.

7

Wrap all the meringue dough in turn, and let stand with closed lips facing down for about 10 minutes.

8

Take 1 portion of meringue dough and gently roll it into the shape of an ox tongue.

9

Roll it up from top to bottom.

10

Finish all the dough in turn, cover with plastic wrap and relax for 15 minutes, then roll it out and roll it up. Repeat the above practice three times, and you must relax for 15 minutes after doing it before repeating it again.

11

Use the relaxation time to prepare the filling: cut the steamed salted egg yolls into 10 pieces, and divide the lotus paste into 10 portions.

12

Take 1 portion of lotus paste, wrap the cut egg yolk into it and gently knead it round.

13

Finish all the fillings in turn.

14

Gently roll 1 portion of meringue dough.

15

Wrap in 1 serving of filling core, gently push the dough upwards with your hands until the filling core is completely wrapped, then pinch tightly and gently round.

16

Put the wrapped green body face down and place it in a baking sheet, and then finish it all in turn.

17

Brush a thin layer of egg liquid on the surface of the green body and sprinkle with a little black sesame seeds to decorate it. Preheat the oven in advance: After 20 minutes in the middle layer at 170 degrees, move to the top for another 5 minutes.

Lotus paste egg yolk crisp Make Tips

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