Crispy egg yolk puff pastry


Crispy egg yolk puff pastry
Crispy egg yolk puff pastry
Crispy egg yolk puff pastry

I love egg yolk crisps so much, but I have a procrastination problem (I have prepared the lard for a long time). I always want to make them but I don't start. But once I start making them, I will start the "mass production" mode, bake a large plate, and then put them neatly in the freezer. This homemade egg yolk crisp can be stored for three months without any problem, and it is super convenient to eat whenever you want. The egg yolk crisps made by yourself are very fragrant, which is completely different from those bought outside. After tasting the ones you make yourself, I guarantee that you will never look down on those sold outside again. ~ Take a bite, the crispy skin falls apart, the salty and fragrant egg yolk is matched with the delicate bean paste, the taste is super rich, it is so satisfying, who would not be confused after eating it! Whether it is eaten by yourself or given as a gift, it is especially suitable. You can enjoy the delicious food at any time when you eat it yourself, and it is also very face-saving to give it to others. It is a real "social hard currency".

Ingredients

Steps

  1. Making oil skin Put all the ingredients for oil skin (150g all-purpose flour, 70g lard, 25g sugar, 80g water) into a container and knead until the dough is smooth. If the temperature is over 20°, the dough needs to be refrigerated for more than half an hour.
    Making oil skin Put all the ingredients for oil skin (150g all-purpose flour, 70g lard, 25g sugar, 80g water) into a container and knead until the dough is smooth. If the temperature is over 20°, the dough needs to be refrigerated for more than half an hour. Making oil skin Put all the ingredients for oil skin (150g all-purpose flour, 70g lard, 25g sugar, 80g water) into a container and knead until the dough is smooth. If the temperature is over 20°, the dough needs to be refrigerated for more than half an hour. Making oil skin Put all the ingredients for oil skin (150g all-purpose flour, 70g lard, 25g sugar, 80g water) into a container and knead until the dough is smooth. If the temperature is over 20°, the dough needs to be refrigerated for more than half an hour. Making oil skin Put all the ingredients for oil skin (150g all-purpose flour, 70g lard, 25g sugar, 80g water) into a container and knead until the dough is smooth. If the temperature is over 20°, the dough needs to be refrigerated for more than half an hour. Making oil skin Put all the ingredients for oil skin (150g all-purpose flour, 70g lard, 25g sugar, 80g water) into a container and knead until the dough is smooth. If the temperature is over 20°, the dough needs to be refrigerated for more than half an hour.
  2. Making shortcrust pastry Put 200g of low-gluten flour and 70g of solid lard into a container, mix evenly with your hands until there is no powder. If the temperature exceeds 20 degrees, you also need to put it in the refrigerator for half an hour.
    Making shortcrust pastry Put 200g of low-gluten flour and 70g of solid lard into a container, mix evenly with your hands until there is no powder. If the temperature exceeds 20 degrees, you also need to put it in the refrigerator for half an hour. Making shortcrust pastry Put 200g of low-gluten flour and 70g of solid lard into a container, mix evenly with your hands until there is no powder. If the temperature exceeds 20 degrees, you also need to put it in the refrigerator for half an hour.
  3. Processing salted egg yolks You can buy salted duck eggs to pick out the yolks, or you can buy ready-made egg yolks. The taste of the two will be slightly different. Rinse the egg yolks with water to remove the protein mucus, drain the water, put them in a baking tray, spray white wine at a height of more than 50°, and then put them in the middle layer of the oven at 180° and bake for 5~8 minutes until they are slightly oily.
    Processing salted egg yolks You can buy salted duck eggs to pick out the yolks, or you can buy ready-made egg yolks. The taste of the two will be slightly different. Rinse the egg yolks with water to remove the protein mucus, drain the water, put them in a baking tray, spray white wine at a height of more than 50°, and then put them in the middle layer of the oven at 180° and bake for 5~8 minutes until they are slightly oily. Processing salted egg yolks You can buy salted duck eggs to pick out the yolks, or you can buy ready-made egg yolks. The taste of the two will be slightly different. Rinse the egg yolks with water to remove the protein mucus, drain the water, put them in a baking tray, spray white wine at a height of more than 50°, and then put them in the middle layer of the oven at 180° and bake for 5~8 minutes until they are slightly oily. Processing salted egg yolks You can buy salted duck eggs to pick out the yolks, or you can buy ready-made egg yolks. The taste of the two will be slightly different. Rinse the egg yolks with water to remove the protein mucus, drain the water, put them in a baking tray, spray white wine at a height of more than 50°, and then put them in the middle layer of the oven at 180° and bake for 5~8 minutes until they are slightly oily. Processing salted egg yolks You can buy salted duck eggs to pick out the yolks, or you can buy ready-made egg yolks. The taste of the two will be slightly different. Rinse the egg yolks with water to remove the protein mucus, drain the water, put them in a baking tray, spray white wine at a height of more than 50°, and then put them in the middle layer of the oven at 180° and bake for 5~8 minutes until they are slightly oily. Processing salted egg yolks You can buy salted duck eggs to pick out the yolks, or you can buy ready-made egg yolks. The taste of the two will be slightly different. Rinse the egg yolks with water to remove the protein mucus, drain the water, put them in a baking tray, spray white wine at a height of more than 50°, and then put them in the middle layer of the oven at 180° and bake for 5~8 minutes until they are slightly oily.
  4. Prepare tools Prepare scales, gloves, plastic wrap, rolling pins, scrapers and other tools before starting to work, so as to avoid looking for materials while wearing gloves.
    Prepare tools Prepare scales, gloves, plastic wrap, rolling pins, scrapers and other tools before starting to work, so as to avoid looking for materials while wearing gloves.
  5. Divide the oil pastry Take out the oil pastry and gently soften it until it is soft. Weigh it and divide it into 20 equal parts, about 10~11g of dough. Roll it into balls and set aside. Note that you need to cover it with plastic wrap to keep it moist at each step.
    Divide the oil pastry Take out the oil pastry and gently soften it until it is soft. Weigh it and divide it into 20 equal parts, about 10~11g of dough. Roll it into balls and set aside. Note that you need to cover it with plastic wrap to keep it moist at each step. Divide the oil pastry Take out the oil pastry and gently soften it until it is soft. Weigh it and divide it into 20 equal parts, about 10~11g of dough. Roll it into balls and set aside. Note that you need to cover it with plastic wrap to keep it moist at each step.
  6. Divide the dough into oily skin Take the dough, take it out and knead it gently, and divide it into 20 equal parts, about 18~19g, then roll it into balls, cover it with plastic wrap, and keep it moist for later use.
    Divide the dough into oily skin Take the dough, take it out and knead it gently, and divide it into 20 equal parts, about 18~19g, then roll it into balls, cover it with plastic wrap, and keep it moist for later use. Divide the dough into oily skin Take the dough, take it out and knead it gently, and divide it into 20 equal parts, about 18~19g, then roll it into balls, cover it with plastic wrap, and keep it moist for later use.
  7. Wrap the dough Flatten the dough and wrap the dough inside. After each wrapping, keep it moist and set aside.
    Wrap the dough Flatten the dough and wrap the dough inside. After each wrapping, keep it moist and set aside. Wrap the dough Flatten the dough and wrap the dough inside. After each wrapping, keep it moist and set aside. Wrap the dough Flatten the dough and wrap the dough inside. After each wrapping, keep it moist and set aside. Wrap the dough Flatten the dough and wrap the dough inside. After each wrapping, keep it moist and set aside.
  8. Note: When rolling the dough, push it up and down, do not roll it back and forth, operate gently, and do not make the dough too thin to avoid breaking the pastry. First time rolling the pastry and letting it rest For the first time, flatten the wrapped egg yolk pastry, roll it into a tongue shape, and roll it up like making toast. Set it aside, cover it with plastic wrap and let it rest for 10 minutes.
    Note: When rolling the dough, push it up and down, do not roll it back and forth, operate gently, and do not make the dough too thin to avoid breaking the pastry. First time rolling the pastry and letting it rest For the first time, flatten the wrapped egg yolk pastry, roll it into a tongue shape, and roll it up like making toast. Set it aside, cover it with plastic wrap and let it rest for 10 minutes. Note: When rolling the dough, push it up and down, do not roll it back and forth, operate gently, and do not make the dough too thin to avoid breaking the pastry. First time rolling the pastry and letting it rest For the first time, flatten the wrapped egg yolk pastry, roll it into a tongue shape, and roll it up like making toast. Set it aside, cover it with plastic wrap and let it rest for 10 minutes. Note: When rolling the dough, push it up and down, do not roll it back and forth, operate gently, and do not make the dough too thin to avoid breaking the pastry. First time rolling the pastry and letting it rest For the first time, flatten the wrapped egg yolk pastry, roll it into a tongue shape, and roll it up like making toast. Set it aside, cover it with plastic wrap and let it rest for 10 minutes. Note: When rolling the dough, push it up and down, do not roll it back and forth, operate gently, and do not make the dough too thin to avoid breaking the pastry. First time rolling the pastry and letting it rest For the first time, flatten the wrapped egg yolk pastry, roll it into a tongue shape, and roll it up like making toast. Set it aside, cover it with plastic wrap and let it rest for 10 minutes. Note: When rolling the dough, push it up and down, do not roll it back and forth, operate gently, and do not make the dough too thin to avoid breaking the pastry. First time rolling the pastry and letting it rest For the first time, flatten the wrapped egg yolk pastry, roll it into a tongue shape, and roll it up like making toast. Set it aside, cover it with plastic wrap and let it rest for 10 minutes.
  9. Roll out the puff pastry and let it rest for the second time For the second time, flatten the rolled egg yolk puff pastry dough in the middle, roll it out to about 10cm, roll it up again, cover it with plastic wrap and let it rest for 10 minutes. Note: When rolling the dough, push it up and down, do not roll it back and forth, operate it gently, and do not make the dough too thin to avoid breaking the puff pastry.
    Roll out the puff pastry and let it rest for the second time For the second time, flatten the rolled egg yolk puff pastry dough in the middle, roll it out to about 10cm, roll it up again, cover it with plastic wrap and let it rest for 10 minutes. Note: When rolling the dough, push it up and down, do not roll it back and forth, operate it gently, and do not make the dough too thin to avoid breaking the puff pastry. Roll out the puff pastry and let it rest for the second time For the second time, flatten the rolled egg yolk puff pastry dough in the middle, roll it out to about 10cm, roll it up again, cover it with plastic wrap and let it rest for 10 minutes. Note: When rolling the dough, push it up and down, do not roll it back and forth, operate it gently, and do not make the dough too thin to avoid breaking the puff pastry. Roll out the puff pastry and let it rest for the second time For the second time, flatten the rolled egg yolk puff pastry dough in the middle, roll it out to about 10cm, roll it up again, cover it with plastic wrap and let it rest for 10 minutes. Note: When rolling the dough, push it up and down, do not roll it back and forth, operate it gently, and do not make the dough too thin to avoid breaking the puff pastry. Roll out the puff pastry and let it rest for the second time For the second time, flatten the rolled egg yolk puff pastry dough in the middle, roll it out to about 10cm, roll it up again, cover it with plastic wrap and let it rest for 10 minutes. Note: When rolling the dough, push it up and down, do not roll it back and forth, operate it gently, and do not make the dough too thin to avoid breaking the puff pastry. Roll out the puff pastry and let it rest for the second time For the second time, flatten the rolled egg yolk puff pastry dough in the middle, roll it out to about 10cm, roll it up again, cover it with plastic wrap and let it rest for 10 minutes. Note: When rolling the dough, push it up and down, do not roll it back and forth, operate it gently, and do not make the dough too thin to avoid breaking the puff pastry.
  10. Divide the red bean paste Weigh the baked egg yolk and red bean paste together, about 35~40 in total. After weighing, wrap the egg yolk in the red bean paste and set aside. One bag of 500g red bean paste is matched with 20 eggs, each weighing 25g. If the egg yolk is less than 15g, the amount of red bean paste needs to be reduced accordingly to avoid insufficient use at the end.
    Divide the red bean paste Weigh the baked egg yolk and red bean paste together, about 35~40 in total. After weighing, wrap the egg yolk in the red bean paste and set aside. One bag of 500g red bean paste is matched with 20 eggs, each weighing 25g. If the egg yolk is less than 15g, the amount of red bean paste needs to be reduced accordingly to avoid insufficient use at the end. Divide the red bean paste Weigh the baked egg yolk and red bean paste together, about 35~40 in total. After weighing, wrap the egg yolk in the red bean paste and set aside. One bag of 500g red bean paste is matched with 20 eggs, each weighing 25g. If the egg yolk is less than 15g, the amount of red bean paste needs to be reduced accordingly to avoid insufficient use at the end. Divide the red bean paste Weigh the baked egg yolk and red bean paste together, about 35~40 in total. After weighing, wrap the egg yolk in the red bean paste and set aside. One bag of 500g red bean paste is matched with 20 eggs, each weighing 25g. If the egg yolk is less than 15g, the amount of red bean paste needs to be reduced accordingly to avoid insufficient use at the end. Divide the red bean paste Weigh the baked egg yolk and red bean paste together, about 35~40 in total. After weighing, wrap the egg yolk in the red bean paste and set aside. One bag of 500g red bean paste is matched with 20 eggs, each weighing 25g. If the egg yolk is less than 15g, the amount of red bean paste needs to be reduced accordingly to avoid insufficient use at the end. Divide the red bean paste Weigh the baked egg yolk and red bean paste together, about 35~40 in total. After weighing, wrap the egg yolk in the red bean paste and set aside. One bag of 500g red bean paste is matched with 20 eggs, each weighing 25g. If the egg yolk is less than 15g, the amount of red bean paste needs to be reduced accordingly to avoid insufficient use at the end.
  11. Prepare for wrapping Flatten the dough and roll it into a round shape. Wrap it with red bean paste and egg yolk filling. Tighten it with the palm of your hand. Place it on the baking tray with the seam facing down. Pay attention to the spacing. Cover it with plastic wrap to keep it moist.
    Prepare for wrapping Flatten the dough and roll it into a round shape. Wrap it with red bean paste and egg yolk filling. Tighten it with the palm of your hand. Place it on the baking tray with the seam facing down. Pay attention to the spacing. Cover it with plastic wrap to keep it moist. Prepare for wrapping Flatten the dough and roll it into a round shape. Wrap it with red bean paste and egg yolk filling. Tighten it with the palm of your hand. Place it on the baking tray with the seam facing down. Pay attention to the spacing. Cover it with plastic wrap to keep it moist. Prepare for wrapping Flatten the dough and roll it into a round shape. Wrap it with red bean paste and egg yolk filling. Tighten it with the palm of your hand. Place it on the baking tray with the seam facing down. Pay attention to the spacing. Cover it with plastic wrap to keep it moist. Prepare for wrapping Flatten the dough and roll it into a round shape. Wrap it with red bean paste and egg yolk filling. Tighten it with the palm of your hand. Place it on the baking tray with the seam facing down. Pay attention to the spacing. Cover it with plastic wrap to keep it moist. Prepare for wrapping Flatten the dough and roll it into a round shape. Wrap it with red bean paste and egg yolk filling. Tighten it with the palm of your hand. Place it on the baking tray with the seam facing down. Pay attention to the spacing. Cover it with plastic wrap to keep it moist. Prepare for wrapping Flatten the dough and roll it into a round shape. Wrap it with red bean paste and egg yolk filling. Tighten it with the palm of your hand. Place it on the baking tray with the seam facing down. Pay attention to the spacing. Cover it with plastic wrap to keep it moist.
  12. Prepare egg yolk liquid Prepare egg yolk liquid, only egg yolk is needed, no egg white is needed, stir well, brush the egg yolk liquid on the egg yolk pastry, if you like it darker, you can brush it twice. Then sprinkle sesame seeds, white sesame seeds or black sesame seeds are both OK.
    Prepare egg yolk liquid Prepare egg yolk liquid, only egg yolk is needed, no egg white is needed, stir well, brush the egg yolk liquid on the egg yolk pastry, if you like it darker, you can brush it twice. Then sprinkle sesame seeds, white sesame seeds or black sesame seeds are both OK. Prepare egg yolk liquid Prepare egg yolk liquid, only egg yolk is needed, no egg white is needed, stir well, brush the egg yolk liquid on the egg yolk pastry, if you like it darker, you can brush it twice. Then sprinkle sesame seeds, white sesame seeds or black sesame seeds are both OK. Prepare egg yolk liquid Prepare egg yolk liquid, only egg yolk is needed, no egg white is needed, stir well, brush the egg yolk liquid on the egg yolk pastry, if you like it darker, you can brush it twice. Then sprinkle sesame seeds, white sesame seeds or black sesame seeds are both OK.
  13. Preheat the oven to 180°. Place the raw egg yolk crisps in the middle layer of the oven and bake for 30 minutes. Observe for the last 15 minutes. If they are browned, cover with tin foil. Pack them after they are completely cool.
    Preheat the oven to 180°. Place the raw egg yolk crisps in the middle layer of the oven and bake for 30 minutes. Observe for the last 15 minutes. If they are browned, cover with tin foil. Pack them after they are completely cool. Preheat the oven to 180°. Place the raw egg yolk crisps in the middle layer of the oven and bake for 30 minutes. Observe for the last 15 minutes. If they are browned, cover with tin foil. Pack them after they are completely cool. Preheat the oven to 180°. Place the raw egg yolk crisps in the middle layer of the oven and bake for 30 minutes. Observe for the last 15 minutes. If they are browned, cover with tin foil. Pack them after they are completely cool.
  14. I made it as a gift and bought a gift box. You can refer to it.
    I made it as a gift and bought a gift box. You can refer to it. I made it as a gift and bought a gift box. You can refer to it.
Languages
Knuspriger Eigelb-Blätterteig - Deutsch (German) version
Crispy egg yolk puff pastry - English version
Hojaldre crujiente de yema de huevo - Española (Spanish) version
Pâte feuilletée croustillante au jaune d'œuf - Français (French) version
Puff pastry kuning telur renyah - Bahasa Indonesia (Indonesian) version
pasta sfoglia croccante al tuorlo d'uovo - Italiana (Italian) version
サクサクの卵黄パイ生地 - 日本語 (Japanese) version
바삭한 계란 노른자 퍼프 페이스트리 - 한국인 (Korean) version
แป้งพัฟไข่แดงกรอบ - แบบไทย (Thai) version
酥得掉渣的蛋黃酥 - 香港繁體中文 (Traditional Chinese - Hong Kong) version