Why do egg yolk crisps break? What is the reason for the egg yolk crisps to break?

As we all know, egg yolk pastry is a popular pastry. It has a whole salted egg yolk in the middle. It tastes crispy and delicious, sweet but not greasy, and tastes sweet and salty. It has a very good taste and is deeply loved by people. Some people make egg yolk pastry at home, so why does the egg yolk pastry break? Let's take a closer look!

The reasons and solutions for the broken egg yolk crisps

1. The toughness and ductility of the oil leather do not meet the requirements

The pastry of the egg yolk puff pastry is divided into two parts: the oil skin and the oil pastry. The oil skin is on the outside, wrapping the oil pastry, so it must be ensured that the oil skin has enough ductility to avoid breaking when rolling it out.

This is why the dough needs to be left to rest several times during the production process and cannot be finished in one go. The rest after forming the dough is to give the gluten protein time to grow slowly. The dough needs to be left to rest twice before rolling to relax the dough. If the gluten is too strong, it will be difficult to roll out and it will easily break.

Solution: Each time, let it rest for a sufficient amount of time. Let the dough rest for 30 minutes after it is rolled into a ball, 15 minutes after the first roll, and 30 minutes after the second roll before wrapping the filling. Finally, let the filling rest for another 15 minutes.

2. The puff pastry dough is too dry

Oily skin easily loses moisture in the air. If it is too dry, it will crack and become less ductile, thus breaking.

There are two reasons why the dough is too dry: first, not enough water is added when making the dough. Second, it becomes dry when exposed to air during the production process. Let's talk about them one by one.

Insufficient water added: Since each type of flour has different water absorption, the amount of water given in the recipe is only a reference and needs to be fine-tuned according to the flour's water absorption and air humidity. The final dough should be soft but not sticky. (Everyone knows that when making bread, if the dough has a low water content, it is difficult to form a film. This is also the reason. The dough must have sufficient water content.)

It becomes dry during the production process: this is because it is not covered with plastic wrap.

Solution: 1. Fine-tune the amount of water according to the actual situation. 2. During the production process, make sure to take out the dough one by one and roll it out, and cover the rest with plastic wrap. Put them back into the plastic wrap after you finish working on one.

3. The hardness of the oil skin and the shortbread is too different

It is best to keep the hardness of the dough and the shortcrust roughly the same so that it is easier to roll out. Since the shortcrust part only has two ingredients, lard and low flour, the hardness of the shortcrust is highly correlated with temperature.

Solution: If the ambient temperature is high, the pastry will become very soft and it will be difficult to wrap the pastry. In this case, you need to put the pastry in the refrigerator for a while. If the ambient temperature is too low or it has been in the refrigerator for too long, the pastry will become too hard and it will be difficult to roll it out. You need to knead the pastry more with your hands.

4. Rolling too thin

Of course, the thinner the dough is rolled, the more layers it will have after rolling, but it will be more likely to break. So you have to master this "degree" and not just roll it out too thin. If it breaks, it will not be worth it.

Solution: When rolling, 3 to 3.5 turns are enough. Don't roll too many layers or roll them too thin. And it needs to be rolled evenly.

Common methods of making egg yolk crisps

As a traditional Chinese pastry, egg yolk pastry has gradually become a very delicious delicacy with the change of production methods, and even became an online celebrity pastry. The method of making egg yolk pastry is actually very simple. There are two main methods, one is to make it with mixed pastry dough, and the other is to make it with open pastry dough. The taste of egg yolk pastry made by these two methods is also different. Baking soda is added to the mixed pastry dough to make the dough more crispy, and the taste of the skin is a bit like peach pastry. The egg yolk pastry made with open pastry dough is mainly made by wrapping the oil pastry core with water and oil dough, and the outer skin is made by folding and rolling. The taste is very crispy and similar to the taste of wife cake.

How to make egg yolk crisps

Water skin formula:

170g Meimei flour, 20g sugar, 30g lard, about 75g water

Water skin production process:

Put all the ingredients together and knead into dough.

Oil core recipe:

100g Meimei flour, 60g lard

Oil core production process:

Rub the lard evenly, then add the flour and rub it with your palms.

Heart-trapping process:

(1) Brush the baking tray with butter, put the salted egg yolks into the baking tray, and then bake in the oven. Then take it out and let it cool for later use.

(2) Take a piece of lotus paste or red bean paste and wrap it in the baked salted egg yolk to make the salted egg yolk filling.

Production process:

Roll the water dough into twice the size of the oil dough, then put the oil dough on top and wrap it with the water dough. Then roll it into a rectangle, stack it into a three, then roll it into a rectangle again, stack it into a three, then roll it into a rectangle, roll it up, put the filling (30 grams) in it, then put it in the baking pan, brush the surface with egg yolk and sprinkle with sesame seeds, then bake it at 190 degrees on the upper fire and 180 degrees on the lower fire for 18 minutes.

Tips:

(1) Salted egg yolks become more fragrant after being baked in the oven, and the fishy smell in the egg yolks will be reduced due to the application of butter.

(2) This is the recipe for making puff pastry dough. The method for making puff pastry dough is large, but you can also use the method for making puff pastry dough small (small puff pastry dough tastes better, but it is more laborious to make).

Why are egg yolk pastries so expensive?

The first is labor, and the second is good raw materials. The entire production process is basically handmade, and it takes a long time. Kneading the dough, letting it rise, letting it rise again, kneading the dough, letting it rise again, kneading the dough again, it's really hard work. I made the red bean paste myself, without using a dough mixer, and made 20 at a time. Because it was my first time, it took a long time. I made the red bean paste a day in advance, and the lard and salted egg yolks were ready. Also, my oven is relatively small, and 20 egg yolk crisps must be baked in two batches. It took almost 4 hours, and it felt really tiring. If I make it next time, the time may be shortened a bit, but not by much.