Egg yolk crisp~detailed process of hand kneading oil crust

Overview

When my mother heard that I was going to fight puff pastry, she silently helped me boil the lard. A mother's child is a treasure. Today I will demonstrate to you the process of kneading the dough by hand. Repeat the process of chopping, kneading, and beating the dough for a few minutes to form a dough. You can use this same technique when making bread. Regarding the egg yolks, I bought fresh salted duck eggs and cracked them myself. The thin film wrapping the egg yolks must be rinsed off with water. Bake them in the oven at 150°C for 7 to 8 minutes without preheating (the temperature of each oven is different, so don’t let the egg yolks become oily). Divide the total amount by the number you want to get the grams of each egg. I usually make a 1:1 ratio between skin and filling. Today I made a thin skin with more filling. You can adjust this yourself!

Tags

• baking
• all-purpose flour
• lard
• low gluten flour
• red bean paste
• salted duck egg yolk
• white sugar
• water

Ingredients

Steps

1. 1 Put medium flour, white sugar and lard into a bowl.

   

2. 2 Knead into granules with your hands.

   

3. 3 Slowly try to add water while kneading the dough (some flours have different water absorption, so about 45 grams of water may be enough)

   

4. 4 Let the water completely dissolve into the flour lard.

   

5. 5 Put the watery skin on the table and rub it with your hands.

   

6. 6 Shred the dough with a scraper.

   

7. 7 Knead the chopped dough together.

   

8. 8 Repeat the above steps twice and then check the dough (the film can be pulled out, but it is not tough and easy to break)

   

9. 9 Cut the dough again with a spatula.

   

10. 10 Knead again as you would for bread.

    

11. 11 Just like washing clothes, rub it repeatedly.

    

12. 12 You can also beat the dough.

    

13. 13 After a few minutes, the glove film came out.

    

14. 14 One more show.

    

15. 15 Cover the kneaded oil dough with a plastic bag and then cover it with a damp cloth and let it rest for about 30 minutes.

    

16. 16 Make puff pastry.

    

17. 17 Mix the pastry and keep it in the refrigerator when it's hot.

    

18. 18 Divide the relaxed dough into 23g each and 18g each.

    

19. 19 Take a piece of dough, flatten it and put it into a pastry bag. Wrap everything in order with the seal facing up (each step should be covered with a fresh-keeping bag and a damp cloth)

    

20. 20 Use a rolling pin to roll it into a ox tongue shape (do not roll it too long)

    

21. 21 Roll up from top to bottom.

    

22. 22 Let them all rest for about 10 minutes in sequence (each program must be covered with a fresh-keeping bag and covered with a damp cloth)

    

23. 23 Take a roll and gently roll it from the middle and then down.

    

24. 24 Roll up from top to bottom.

    

25. 25 Cover with a fresh-keeping bag and a damp cloth to rest for about 10 minutes.

    

26. 26 Take a roll and cut it with a knife.

    

27. 27 Press flat and roll into a round shape with a rolling pin.

    

28. 28 With the cut side facing down, add the bean paste and egg yolk filling.

    

29. 29 Wrap it like a mooncake.

    

30. 30 Preheat the oven and set the middle shelf to 180 degrees for about 25 minutes (I’m used to putting it in the oven for a while)

    

31. 31 No egg wash was used.

    

32. 32 Appreciation of the finished product~

    

33. 33 Thin skin and plenty of filling~

    

34. 34 Use my favorite five-petal flower as the background.