Can egg yolk crisps be made with cooked egg yolks? What kind of egg yolk is best for egg yolk crisps?

Egg yolk pastry is a traditional Chinese pastry made of wheat, butter, egg yolk, etc. In recent years, with the continuous upgrading of ingredients, egg yolk pastry has gradually become a popular product on the Internet. Egg yolk is an indispensable ingredient for egg yolk pastry, but generally we use pickled egg yolk. The above is a summary of the selection method of egg yolk pastry, which can be used as a reference. I hope it will be useful to you.

Contents of this article

1. Can egg yolk pastry be made with cooked egg yolks?

2. What kind of egg yolk is best for egg yolk crisps?

3. How to make egg yolk crisps

4. How to make egg yolk crisps

Can egg yolk pastry be made with cooked egg yolk?

Egg yolk is an indispensable ingredient for egg yolk pastry, but we usually use pickled egg yolks, not cooked ones.

The egg yolks bought from the market for making egg yolk pastries are pickled. 50 days or so. So they are solid. Some are still soft. You can see it when you crack them open. At this moment, the egg yolks are just right for making egg yolk pastries, and the egg whites are in a flowing liquid state. So the egg whites are thrown away directly. If you buy them online, come back and wash the eggs and crack them open. Wrap the egg yolks directly without baking. The finished product is sandy, some are oily and some are not. Overall, it’s good and I’ve had a good time buying it this year. Don’t buy vacuum-packed ones. They’re too unpalatable and too salty.

What kind of egg yolk is good for egg yolk crisps

Salted egg yolk. Salted egg is the main material of egg yolk pastry, and needs to be processed before use. It is best to buy vacuum-packed salted egg yolk, but it is also OK if you buy a whole cooked salted duck egg.

Vacuum-packed salted egg yolks are all raw, so choose larger ones when buying. Remember that you get what you pay for, and cheap ones may be artificial. Unpack the egg yolks, place them in a baking tray, and bake them in the oven at 180° for 15 minutes. After baking, there will be a lot of oil in the baking tray, the egg yolk will also make a "sandalous" sound, and the surface will look crispy. This proves that it is baked well.

How to make egg yolk crisps

1. Place the salted egg yolks on a baking tray, sprinkle a little salt, place them on the baking tray and bake in the oven (about 5 minutes). After taking them out, spray them with a little rice wine to remove the fishy smell, and then set them aside.

2. Put all-purpose flour, powdered sugar and butter into a pot, add 2/3 of warm water and mix first (Picture 6), then add the remaining 1/3 of water and stir to mix thoroughly.

3. Set aside and spread it out. After about 15 minutes, roll it into long strips and divide it into about 50 parts to form the oil dough.

4. Mix the butter and low-gluten flour, roll them into long strips and divide them into about 50 portions, each about 20g - make the puff pastry.

5. Wrap the oil pastry into the oil dough to make the puff pastry.

6. Divide the red bean paste into 50 equal portions and wrap the salted egg yolks in the red bean paste to make the filling.

7. Unroll the puff pastry, then roll it up from top to bottom, then turn it 90 degrees and unroll it again and roll it up from top to bottom.

8. Wrap the filling in, then place it on a baking tray, brush it with egg yolk twice, sprinkle with sesame seeds, and then bake in the oven.

How to make egg yolk crisps

Material

Oil skin: 37g granulated sugar, 63g lard, 75g water, 200g low-gluten flour

Shortcrust pastry: 200g low-gluten flour, 100g lard (the lard used is the one made by my mother at home. If you don’t know how to make it, you can ask the elders at home for help like I did)

Oily skin production:

1. Remove water from the oil dough, sift the flour, mix it with fine sugar and lard, and rub it into crumbs. Then add water and knead it into a smooth dough. You can knead it a little to make a film.

2. Wrap with plastic wrap and let stand for 20-30 minutes

To make the puff pastry: sift the low-gluten flour and knead it with lard.

Next steps:

1. Divide the oil dough into 18g pieces and the puff pastry into 15g pieces, and roll them into round pieces. As shown in the picture above, remember to cover the oil dough with plastic wrap to prevent it from drying out.

2. Flatten the dough, wrap it with a piece of pastry, and roll it into a tongue shape with the seam facing upwards. Relax for 15 minutes (it is recommended to cover with plastic wrap to prevent moisture loss). As shown in the upper half of the picture below

3. Roll the loose tongue-shaped dough into a long strip, roll it into a barrel shape, close it with the mouth facing down, and relax it for 15 minutes. The longer you roll it, the more layers of puff pastry your egg yolk pastry will have.

4. During the time when steps 2 and 3 are relaxing, divide the red bean paste into 25g pieces, wrap the egg yolks, and roll them into balls, a total of 20 pieces.

4. Press down with your thumb as shown in the picture below, and roll it into a round shape that is slightly thicker in the middle.

5. Wrap the prepared red bean paste and egg yolk in the baking pan with the seam facing down. No one helped me take a picture of this step.

6. Break the egg yolks and apply them evenly on each egg yolk pastry with a brush, applying it back and forth twice.

7. Sprinkle some black sesame seeds on each one.

8. Preheat the oven to 180 degrees, bake for 20 minutes at the top and bottom fire, and 150 degrees for 15 minutes on the middle layer. (It depends on the temperature of your oven.)

This is a simplified version of the egg yolk shortbread recipe. I hope it can help you who also loves baking. Remember to taste it on the day it comes out of the box. There is actually a difference in the taste on the second day and the first day. Of course, you can also package it beautifully and give it to others.