To celebrate the holidays, make some matcha egg yolk cakes
Overview
The Mid-Autumn Festival is here in a blink of an eye. It seems that the Mid-Autumn Festival comes very early this year. The more than 200 moon cakes last year really made me dizzy. Therefore, I have been entangled for a long time, whether to make moon cakes, whether to make moon cakes, or not. . . . . . Okay, I decided not to do it. But, there must be something to eat during the holidays. Since you bought egg yolks in advance, let’s make some egg yolk pastries. I have never made pastry-type snacks, but I understand the basic principle. Shortening mainly involves the alternation of oil crust and puff pastry, taking advantage of the fact that puff pastry is solid at room temperature. After being heated at high temperature, the separation between the crusts is caused, forming stratification. Danish bread is very similar in Western baking, such as the common croissant, which is this type of puff pastry. The difference is that Chinese pastries use lard, while Western pastries use butter. Both lard and butter are solid at room temperature. Many people switch to vegetable oil for health reasons, which is okay, but the layering is not so obvious, and the crispy texture is still there. Egg yolk puff pastry consists of several parts, including oil crust, puff pastry, fillings and egg yolk, which must be prepared separately. The oil crust is a mixture of flour, lard, sugar and water. It is mainly used as the skin of the egg yolk puff pastry, especially the layered layer, which is all oil crust. Some recipes say light powder, and some recipes say medium powder. I think in order to have beautiful layers, it is better to use medium powder. Because the flour has a certain gluten content, it can ensure that the layers are clear and not broken. The pastry is wrapped in oil skin and separated from the oil skin layer by layer through multiple rolling and folding processes. The pastry is mainly a mixture of lard and flour, and some ingredients are also placed in the pastry. For example, the matcha I used this time can be changed to other ingredients. Fillings, commonly used fillings for egg yolk cakes include lotus paste filling and bean paste filling. There are finished products, and you can also fry them yourself. It is more troublesome to fry it yourself. You have to boil it first, then add oil and sugar to stir-fry. Basically, you have to stand at the stove for half a day once you make it. So I choose to buy ready-made fillings and choose a reliable brand. I chose Shunnan Jinzhuang, an old brand. It is low-sugar and not sweet. You can buy it according to your preference. For egg yolks, you can buy ready-made egg yolks, or you can buy raw salted duck eggs and crack them yourself. Of course, it would be better if you pickle the salted duck eggs yourself.
Tags
Ingredients
Steps
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Boil lard. Use pork suet to cook it. In fact, it was also my first time to boil lard. I went to the vegetable market and asked the stall owner to find out what lard was. Fortunately, in the Chengbei market I went to, lard is sold at a separate stall, making it easier to find. Cut the pork suet into small pieces, they must be small. I cut them almost the size of mahjong pieces, which is very wasteful and some of the oil is not used up.
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Process the egg yolks. I bought the egg yolks early and froze them because of my hesitation. Pretreatment mainly deals with frozen egg yolks, fresh ones do not need to be processed. I took out the frozen egg yolks without thawing them, sprayed them with white wine, and baked them in the oven at 120°C for 10-15 minutes. Once the egg yolks started to release oil, they were ready. Then place it in a clean glass bowl and pour in vegetable oil to soak. I prepared it on Saturday and started working on it on Sunday.
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Oil crust ingredients: high-gluten flour, low-gluten flour A, lard A, powdered sugar and water. Mix the oily skin ingredients into a ball and knead as evenly as possible to form gluten. Mine is not very smooth, but if it has wrinkles, it is better to knead it smooth, cover it with plastic wrap and let it sit for later use
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Pastry ingredients: low-gluten flour B + lard B. Mix the pastry ingredients, I added matcha powder, 6g, and mix evenly. Cover with plastic wrap and set aside
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While the dough and pastry are resting, prepare the egg yolks and fillings. Drain as much oil as possible from the egg yolk, then take one egg yolk and weigh it together with the red bean paste and record 35g. Divide into 16 portions in total. Then roll the bean paste into a round shape, press it flat, wrap the egg yolk in the red bean paste, roll it into a round shape again, and set aside
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Divide the dough into 8 parts and the pastry into 8 parts, roll them into balls respectively.
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Wrap the puff pastry in oil skin. I didn’t take photos of this step. Remember it is green on the inside and white on the outside, wrapped into a ball. Roll it into a round shape, press it flat, use a rolling pin to roll it into a long round shape, roll it into a roll little by little from top to bottom, cover it with plastic wrap and let it rest for 30 minutes. Look, the oil crust and pastry have been initially mixed
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After 30 minutes, take out the roll, with the seam facing down, and use a rolling pin to roll it into a long strip. It is best to be thinner, or roll it from top to bottom. It takes two rolls to get the layers of puff pastry. Save another 30 minutes
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Take out a rolled roll, cut it crosswise from the middle, with the crosswise cut facing down, and roll it into a round piece with a rolling pin. It is best to roll it into a dumpling wrapper shape, which is slightly thicker in the middle and thinner around the outside. This will keep the wrapper well and will not be too thick when folded.
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Use this wrapper to wrap the bean paste and egg yolk filling you just prepared, roll it into a round shape, and arrange it on the baking sheet. Look, it’s not baked yet, but the layers have already come out.
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Preheat the oven to 170°C and bake for about 30 minutes, until the surface turns slightly brown
