Corn oil version of egg yolk cake

Overview

I have always used corn oil to make puff pastry, although lard is the best for puff pastry, followed by butter. However, boiling lard is more complicated, and it may fail if you are not careful. I don’t want to buy ready-made lard, and I always feel uneasy about the off-brand ones. Butter was too expensive and I couldn’t afford it, so I ended up using corn oil from a well-known brand. I am picky about gourmet ingredients, so I fry the bean paste in the egg yolk cake myself. As for the choice of salted egg yolk, I chose Jinqixiang salted egg yolk with good taste and loose sand and liquid oil. Although the vegetable oil used is said to have the worst shortening effect, as long as it is done properly, it can produce the effect of crisping up at the slightest touch and layer upon layer of puff pastry. The egg yolk is crispy and delicious, sweet on the outside and salty on the inside. The pastry has distinct layers and is very attractive. The following quantities can make 20 egg yolk puff pastry.

Tags

• baking
• old man
• afternoon tea
• all-purpose flour
• bean paste filling
• corn oil
• egg yolk
• low gluten flour
• salted egg yolk
• black sesame
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Soak the salted egg yolk in corn oil for an hour or two, then remove it, place it on a baking sheet lined with tin foil, and bake in the oven at 150 degrees for 8 minutes

   

2. 2 Put the oil crust ingredients into a basin, 220 grams of all-purpose flour, 20 grams of fine sugar, 1 gram of salt, 70 grams of corn oil, and 95 grams of water

   

3. 3 Use chopsticks to stir evenly

   

4. 4 Put it into the Dongling 1352AE-3C bread machine and use the dough mixing program to knead the dough ingredients for 15 minutes until the dough comes out

   

5. 5 After the dough is mixed, take it out of the bread pan, cover it with plastic wrap, and place it in the refrigerator to rest for 30 minutes

   

6. 6 Put the pastry ingredients 100 grams of low-gluten flour, 100 grams of medium-gluten flour, and 100 grams of corn oil into a basin, mix into a very soft dough, and refrigerate for 30 minutes

   

7. 7 Weigh the fillings. The salted egg yolk and bean paste fillings add up to 40 grams. After making the bean paste filling into a ball, use your thumb to make a well in the middle and put in the egg yolk

   

8. 8 After closing, shape into a round shape

   

9. 9 Divide the rested dough and pastry into 20 equal parts, roll into balls, cover with plastic wrap and set aside

   

10. 10 Roll the dough into a round shape, thin on the sides and thick in the middle, and place the pastry in the middle. Seal, pinch tightly, seal downward, cover with plastic wrap, and let rest for 15 minutes

    

11. 11 Flatten the relaxed pastry and roll it into a shape of beef tongue with a rolling pin

    

12. 12 Roll up, seam side up, cover with plastic wrap and let rest for 15 minutes

    

13. 13 Flatten the relaxed pastry and roll it into a long shape with a rolling pin

    

14. 14 Roll up, seam side down, cover with plastic wrap and let rest for 20 minutes

    

15. 15 Use your thumb to press in the middle, fold it in half, and flatten it

    

16. 16 Roll the dough into a round shape and put the filling in the middle

    

17. 17 Use the tiger's mouth to close the mouth and make it round

    

18. 18 Preheat the Dongling K40C oven to 180 degrees, beat the egg yolks, use a brush to stick the egg yolk liquid on the surface of the egg yolk pastry, and apply it again after 2 minutes. Wet the rolling pin, stick it with black sesame seeds, and then stick it on the egg yolk cake

    

19. 19 Place into the lower and middle racks of the preheated oven and bake for about 25 minutes

    

20. 20 After baking, take out