Is it difficult to make egg yolk crisps? What are the techniques for making egg yolk crisps?

We all know that egg yolk pastry tastes crispy and has rich fillings, including a whole salted egg yolk and other ingredients. It tastes great and is very popular among people. Many people often eat egg yolk pastry. Some people want to make egg yolk pastry at home. Is it difficult to make egg yolk pastry? Let's take a closer look!

Is egg yolk crispy hard to make?

The method of making egg yolk pastry is relatively complicated and difficult to make.

1. The ingredients must be selected carefully. If you are particular about it, you have to make the lard for the crispy outer skin and the red bean paste yourself. The salted egg yolks should be made from raw salted duck eggs instead of vacuum-packed salted egg yolks.

2. In fact, it takes a lot of time and manpower to roll out the puff pastry. Each time you roll it out, you need to let it sit and relax. In addition, you need to roll out the puff pastry several times when making small packages of puff pastry.

Egg yolk pastry is actually a kind of Su-style mooncake. It became extremely popular a few years ago and is still popular now. During the Mid-Autumn Festival, it formed a tripartite situation with Yunnan ham and Cantonese mooncakes, which is inseparable from its taste! The layered pastry structure is wrapped with red bean paste layer by layer, and the center is the oily salted egg yolk, which is rosy in color and full of fragrance. It is crispy and soft, sweet and salty. The oiliness of the egg yolk makes up for the dryness of the skin, and the salty fragrance of the egg yolk also makes up for the greasy taste of the whole egg yolk pastry. And now the fillings are developing more and more, such as adding mochi, which instantly adds a layer of glutinous and soft taste, or meat floss, and the fillings are not limited to red bean paste: there can also be lotus seed paste, purple sweet potato, etc.

How to make egg yolk crisps

Reference quantity: 10 pieces

Ingredients:

Water-oil dough: medium flour: 140g, lard: 50g, water: 53-58g;

Shortening: low flour: 100g, lard: 50g;

Filling: Red bean paste: 180g, Salted egg yolk: 10;

Surface decoration: egg yolk liquid and appropriate amount of black sesame seeds.

Baking time: 180 degrees in the middle layer, about 30 minutes, the surface is light golden in color.

Preparation: Soften the lard at room temperature in advance.

Production steps:

1. Mix the water and oil dough materials, add water slowly, depending on the water absorption of the flour, knead until it is as soft as an earlobe, cover with plastic wrap and relax for half an hour. (You can use a chef machine)

2. Mix the pastry ingredients, use the warmth of your palms to knead the pastry dough, and cover with plastic wrap to relax.

3. During this time, take the salted duck egg yolk, wash it slightly, spray the surface with white wine, and bake at 180 degrees for 5 minutes until half cooked, without dripping oil. Spray white wine again immediately after taking it out of the oven and let it cool slightly.

5. Divide the red bean paste into 18g pieces, wrap a salted egg yolk in it, and cover with plastic wrap to prevent it from drying out.

6. Divide the water-oil dough and the oil pastry into 10 portions respectively.

7. Take a piece of relaxed water-oil dough, roll it into a ball, flatten it, wrap it with the oil pastry, and close it with the seam facing downwards. Arrange it in order.

8. Roll out the dough into an oval shape in the order in which they are rolled, then roll it up from top to bottom to make it into a tongue shape. Cover with plastic wrap and let it rest for 15 minutes.

9. Roll it up again according to step 8 and let it rest for 15 minutes.

10. Press the middle of the roll with your thumb, then roll it into a round piece of suitable size, wrap the filling and close the top downwards.

11. Brush the surface with egg yolk liquid and sprinkle with sesame seeds. Bake in a preheated oven at 180 degrees for 30 minutes until the surface is golden.

What are the techniques for making egg yolk crisps?

1. As you can see, there are several key steps in making egg yolk pastry: water-oil skin (hand-kneading or machine), oil pastry making, small package pastry (water-oil skin wrapped in oil pastry), rolling twice, stuffing, baking, including the resting and rising in the middle, which takes a long time and has complicated steps. The so-called delicious food is worth looking forward to, which means that my family and friends like the egg yolk pastry I made very much, because good materials and time are spent, it must be delicious!

2. It is not recommended to reduce the proofing time. Leaving it to stand allows the gluten to be "relaxed" so that the dough will be "smooth" when rolled out and shaped. It is easier to operate, and it is not easy for the pastry to mix or the stuffing to come out. The dough has better extensibility and the finished product will be crispier and more delicious.

3. You can also use purple sweet potato filling as the filling. Replace the flour in the oil skin and pastry with purple sweet potato flour. The purple sweet potato pastry you make will be very beautiful!

4. As for the dough kneading part, if you often make pasta in large quantities, as girls we are still relatively weak, it is recommended to buy a food processor or a bread machine to help you. If you do it occasionally, doing it by hand is also very good. By kneading the dough by hand, you can control the state of the dough more accurately and practice your hand feeling.

Why are egg yolk pastries expensive?

1. Material cost

Let me calculate the material cost with you briefly: salted egg yolk is about 2.3-2.5 yuan each, the cost of each oil skin and oil pastry is about 1 yuan, plus the filling: the finished red bean paste filling costs about 1.5 yuan each, so the total material cost has reached 5 yuan. (If you make the red bean paste filling yourself, the cost will be higher)

2. Labor costs

Those who only count the material costs without counting the labor, water and electricity costs are being scoundrels. Based on a gross profit of 60%, an egg yolk pastry should be sold for at least 13 yuan to recover the cost. If it is sold during the Mid-Autumn Festival, plus the beautiful packaging, I think it is not excessive to sell it at a higher price.