Egg-Yolk Puff-You Are Foodie

By Tess
33

Egg-Yolk Puff

Crisp and soft, layers of fragrance. The operation is interesting, and the filling is customized! The material is ten pieces. Come and try it!

Main Ingredients

Stuffing 250g (lotus paste, bean paste, etc.)
Salted egg yolk 10
water 48g
lard 96g (or butter)
Sugar 25g
low-gluten flour 100g
plain flour 117g

Auxiliary Ingredients

Baijiu A little

Step 1 . Wrap ten egg yolks with Baijiu and steam them in a pot (about 20min).

Step 2 . Pastry: [117g medium gluten flour +25g sugar +40g lard or butter +48g water] mix it, knead it on the chopping board until it is ductile, and beat it several times until it can form a film as shown in the figure. Cover the dough with fresh-keeping film and let it stand for 30min.

Step 3 . Oil core: [100g low gluten flour + 56g lard or butter] mix well and form a ball. After kneading until smooth, divide into 10 parts, 15g for each part. Rub round and cover with fresh-keeping film.

Step 4 . Stuffing: the favorite stuffing (white lotus seed paste used by me) is 25g each, rounded, and wrapped in egg yolk. The method is as follows (important):

Step 5 . Press a hole with your thumb.

Step 6 . Add egg yolk.

Step 7 . The thumb of the left hand presses the egg yolk, and the right hand uses the tiger's mouth to close the stuffing, turning and slowly closing up.

Step 8 . Close the mouth and knead it round.

Step 9 . Put it in the refrigerator and freeze it so that it can be wrapped in the back.

Step 10 . The pastry is divided into 10 parts after standing, 23g each, and rounded.

Step 11 . Roll the pastry round, put in the oil core, and wrap it in the same way as the stuffing.

Step 12 . Wrap all the ten and roll them round, cover them with fresh-keeping film and let them stand for 10min.

Step 13 . After standing, press flat, roll long, turn over and roll up.

Step 14 . Roll it all up, close it, flush it down, and let it rest for 5min.

Step 15 . After relaxation, press it with your hand,

Step 16 . Then roll it up and down, roll it up, and let it sit and relax for 5min.

Step 17 . Close the mouth face up and press it in the middle with your fingers.

Step 18 . Fold in half along the indentation.

Step 19 . Press flat, roll into a circle,

Step 20 . Note that the edge should be "thin", and the middle can be a little thicker.

Step 21 . Take out the frozen stuffing.

Step 22 . Wrap it up according to the old method (the ugly side goes inside), close it and put it down, and adjust the shape.

Step 23 . Brush the egg yolk liquid on the surface of the egg yolk pastry for 1~3 times, but each time you have to wait for it to dry before brushing it again. Finally, sprinkle some sesame seeds on the top (I didn't).

Step 24 . Preheat the oven at 200C (390f) and bake for 20min.

Step 25 . finished product ✨

Step 26 . Crisp, soft, fragrant!

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