Salted egg yolk biscuits

Overview

Some time ago, Zai Moubao saw a very popular biscuit, which is Taiwan Lao Yang Salted Egg Yolk Biscuits. When I saw this biscuit, I felt that it suited my taste, so I bought two boxes to taste and study. The main purpose was to make it myself. After tasting it, I felt that it was not difficult to make, so I experimented based on my experience in making biscuits. I adjusted the recipe three times in total. The first time I felt that the taste of salted egg yolk was not strong enough, and the first time it was overcorrected. The taste of salted egg yolk was too strong. The third time I felt that the taste was just right. Compared with the homemade salted egg yolk, the taste is stronger and the sweetness is much less. I don’t really like sweet biscuits. I like them to be sweeter, and I can add some sugar to them. After about half a month of N tests, I finally settled on two recipes. One is made with cooked salted egg yolks, which means peeling off the yolks directly from cooked salted duck eggs. This operation is slightly easier than the raw ones, and the ingredients are also easy to obtain. There is also a raw duck egg yolk used to make egg yolk cakes. The dosage of the two recipes is not the same, so I will share the relatively easy recipe today, and then share the other one.

Tags

• baking
• children
• afternoon tea
• birthday
• all-purpose flour
• cake flour
• cooked salted egg yolk
• invert syrup
• mustard seed olive oil
• baking soda
• water

Ingredients

Steps

1. 1 This recipe uses the salted egg yolk peeled from cooked salted duck eggs, and the salted egg yolk is crushed into a paste with a knife

   

2. 2 Put the salted egg yolk and 25 grams of oil into a bowl and stir well until blended

   

3. 3 Sift in 50g of low-gluten flour and mix into shortbread dough.

   

4. 4 Mix the other ingredients together to form a dough. When mixing the dough, first mix the liquid evenly, then mix the flour and baking soda evenly, and finally form a dough. I skipped the mixing step, so I’ll explain it here.

   

5. 5 Mix the two kinds of dough and cover with a damp drawer cloth for more than 1 hour

   

6. 6 Roll out the dough and wrap it in the egg yolk puff pastry

   

7. 7 First use a rolling pin to press it open, then roll it out

   

8. 8 Fold it in half from left to right into three layers, then roll it out after ten minutes, just like making puff pastry.

   

9. 9 After rolling it out for the second time, fold the quilt again, let it sit for a while and then roll it out

   

10. 10 After baking, roll it into a large piece with a thickness of about 4 mm, punch holes, and then cut into small pieces.

    

11. 11 This is the first time I made it and I forgot to punch the hole. There is relatively little salted egg yolk, so the top layer of the biscuit will bulge after baking.

    

12. 12 This is made later, after punching holes and then cutting into small pieces.

    

13. 13 Set the oven to 140 degrees, with upper and lower heat, preheat and bake in the oven for 25 minutes, then adjust to 100 degrees and bake for another 20 minutes.

    

14. 14 This is the first time I baked it. There are no holes, so the surface will swell

    

15. 15 This was baked later, with a lot of salted egg yolk, and it tasted so fragrant.