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Chinese traditional pastries of egg yolk pastry practice

Chinese traditional pastries of the practice of soufflé

Chinese traditional pastries of the practice of soufflé. As a food lover, it is our dream to taste all the world's fresh food, tasting a variety of food will be addicted to it, there are many people like to make their own food, and soufflé is one of them. Below is the practice of sharing traditional Chinese pastries of soufflé.

Ingredients for egg yolks

For the egg yolks:

For the pastry:

225g of gluten free flour

80g of lard

90g of water

45g of powdered sugar

For the shortcrust:

180g of gluten free flour

20% of the flour for the egg yolks

30% of the flour for the shortcrust. Low gluten flour 180g

Lard 90g

Filling:

Red bean paste filling 600g

Duck egg yolks 24pcs

Some white wine

Decoration:

Egg yolk liquid a

Fried black sesame seeds a few

How to make egg yolk soufflé

Step 1, first of all, first of all, the oil skin. The first step is to mix all the ingredients, mix well, knead the dough, knead the film state, shortening all the ingredients, mix well, knead the dough, do not need to knead out of the film, let it rest for 20 minutes.

Step 2, the next baked duck egg yolks, duck egg yolks surface spray a little white wine, oven 130 degrees, bake 13 minutes, remove and wait for use.

Step 3, the rest of the good oil skin portion divided into 24, the shortening is also divided into 24, the shortening wrapped in the oil skin inside, like a package of filling the same package, remember, the oil skin outside, the shortening inside, don't get confused.

Step 4, take a piece of dough embryo, rolled into a cow tongue, from bottom to top rolled up, this process did not take pictures, with a purple sweet potato flavor recipe picture, the operation steps are the same.

Step 5, this is the rolled up look, covered with plastic wrap, let it rest for 15 minutes.

Step 6, the bean paste divided into 24 parts, each part of the bean paste wrapped in a duck egg yolk, standby, this bean paste filled with their own boil, a little ugly, but very tasty, more low-sugar health.

Step 7, and then the embryo rolled into a cow tongue, and then from bottom to top rolled up, let it rest for 15 minutes, the second time to roll, it will be rolled longer, the width of the narrower, chunky.

Step 8, take a good resting embryo, from the center of the press down, the two sides of the snap back, and then flattened, forming a crust, wrapped into the bean paste filling, wrapped mouth down, the mouth must be pinched, or baked when it will burst to, bean paste will leak out, ah, the key step is always forget to take pictures, you will be able to understand.

Step 9, packaged soufflé, surface brush a little egg wash, sprinkle sesame seeds, preheated oven 180 degrees, bake 25 minutes.

Step 10, baked out of the oven ~ this is a traditional Chinese pastry, crispy to the crumbs ~

traditional Chinese pastry of egg yolk pastry practice 2

meat fluffy egg yolk pastry

list of ingredients

water oil crust

Medium wheat flour 180g

Lard 65g

Refined sugar 30g

Water 75g

Shortening

Medium wheat flour 140g

Lard 68g

Filling

Raw salted duck egg yolks 16p>

Soybean paste 400g

Pork floss 50g

High white wine 20g

Garnish

Black sesame seeds 20g

Egg yolk 1 egg yolk

Steps

Step 1: Throw all the ingredients of the dough into a bread drum, or mix the dough manually. Mix until the dough can be pulled out of the film. Let it rest for 25 minutes.

Step 2: Mix the shortening ingredients and knead until there is no dry flour.

Step 3: While the dough is rising, spray a layer of white wine on the surface of the salted duck egg yolks and bake in the oven for 10 minutes at 145 degrees Celsius in the middle layer to remove the smell.

Step 4: Divide 400 grams of bean paste into 16 equal portions, 25 grams per portion, and wrap one salted duck egg yolk.

Step 5: Divide the dough into 16 equal parts.

Step 6: Take a piece of oil skin and press it into a slice, wrap it in a shortcrust pastry, close the mouth and roll it out. The first step is to make 16 pieces of dough, and the second step is to make 16 pieces. Cover with plastic wrap and let rise for 10 minutes.

Step 7: Roll out the shortcrust pastry into a pig's tongue and roll it up from top to bottom.

Step 8: Make 16 pieces in turn and let them rise for about 10 minutes.

Step 9: Roll out the pastry into a pig's tongue and roll it up from top to bottom.

Step 10: Press a pit in the center with your thumb and fold inward.

Step 11: Roll into a circle, put some meat floss and put in the bean paste yolk ball. Slowly wrap it up with your tiger's mouth, closing it face down.

Step 12: Wrap 16 pieces in turn, brush with egg yolk mixture and sprinkle with black sesame seeds.

Step 13: Preheat the oven to 170 degrees Celsius and bake in the center for about 25 minutes.

Step 14, baked and cooled before bagging, to avoid moisture is not crisp.

Tips

Every time you wake up, rest, all for the next step of better operation. The pastry will not break easily. Cover the whole process with plastic wrap to prevent water loss

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