What kind of oil is good for egg yolk crisps? How to make the egg yolk of egg yolk crisps flow oil

Egg yolk pastry has a light milky aroma. A milky aroma inside, a bite, fragrant and crispy, lips and teeth lingering fragrance. As we all know, traditional Chinese dim sum usually uses lard, so what kind of oil is used in the popular egg yolk pastry nowadays? Open the article below to find relevant answers and share!

Contents of this article

1. What kind of oil is best for egg yolk crisps?

2. How to make the egg yolk of egg yolk crisps flow

3. What should I pay attention to when making egg yolk crisps?

What oil is good for egg yolk crisps?

First of all, traditional Chinese dim sum usually uses lard, and egg yolk pastry is no exception.

According to my current experience, there are two main differences between lard and butter in making egg yolk pastry:

1. Compared with butter, lard has better ductility and shortening effect. The egg yolk pastry made from it has more distinct layers and a crispier texture.

2. In terms of taste, the butter version of egg yolk pastry will have an extra milky flavor. Whether it is good or not depends on whether you like it.

How to make egg yolk crisps oily

To make the egg yolk of the egg yolk pastry oily, you need to soak the egg yolk in oil first, then apply a small amount of white wine on it. To make a complete egg yolk pastry, you need to bake the egg yolk in the oven, then wrap it with red bean paste and skin, and finally brush it with egg yolk liquid, sprinkle with sesame seeds and bake it.

It is actually very simple to make the egg yolks in our homemade egg yolk pastry oily. We just need to soak an appropriate amount of salted duck egg yolks in oil for a day, then take them out and apply a small amount of white wine on them.

When we make egg yolk crisps, after completing the above preparations, we need to put the egg yolks into the oven and bake for about eight minutes, and then prepare the red bean paste, egg yolk crisps skin and other materials that will be needed later.

Finally, wrap the processed salted duck egg yolks with red bean paste, then wrap them with the prepared oil skin and puff pastry and roll them into a round shape. Then brush them with a layer of egg yolk liquid, sprinkle with sesame seeds and bake in the oven.

What should I pay attention to when making egg yolk crisps?

1. I like golden color, so I use pure egg yolk liquid. If you like it lighter, you can add a little water! Butter can be replaced with lard. The amount of lard in the oil skin is 75g, and the amount of lard in the shortcrust pastry is 80g. In addition, the lard you make yourself is relatively dry and needs to be softened before use. You can also add 5g more for the oil skin and shortcrust pastry.

2. The butter used in this article is President Butter Roll, which is a fermented butter with a light taste. The egg yolk crisps have a light milky aroma. A milky aroma is in it. Take a bite, it is fragrant and crispy, and the fragrance lingers on your lips and teeth.

3. The egg yolk pastry made in this article can be put into a 50g mooncake box, which is equivalent to 50g mooncake. Each egg yolk pastry contains half an egg yolk and 15g of red bean paste.