Lard version with egg yolk

 Lard version with egg yolk 的做法
  •  Lard version with egg yolk 的做法
    Step 1

    First make the custard eggs with sugar and beat with a hand mixer. Beat well and add 60g milk and 40g light cream. Sift and add all the powder

  •  Lard version with egg yolk 的做法
    Step 2

    And then finally we add the butter

  •  Lard version with egg yolk 的做法
    Step 3

    Take a pot and add water. Bring the water to a boil. The fire can open small fire, beat the egg basin at this time the temperature is a little high careful burn, scraper to keep stirring, so as not to large agglomerate.

  •  Lard version with egg yolk 的做法
    Step 4

    Finally forming, into 15 points, wrap wrap cool reserve

  •  Lard version with egg yolk 的做法
    Step 5

    To make pastry with egg yolk and oil skin: all-purpose flour (common flour) 64g & cake; Mix 20g of low-gluten flour, 12g of powdered sugar, 7g of powdered milk, 1g of salt, and 1g of butter. Add 43g of ice water to the mixture for a second time and mix well.

  •  Lard version with egg yolk 的做法
    Step 6

    Mix together 120g flour and 60g lard. Loosen the bag for 30 minutes. Then refrigerate

  •  Lard version with egg yolk 的做法
    Step 7

    When it's time to wake up, we make duck egg yolk and dip it in a bowl of white wine. Then we take out the salted egg yolk and put it on a greased baking sheet.

  •  Lard version with egg yolk 的做法
    Step 8

    Wear disposable gloves (to prevent stickiness). Take a little cream, rub it round and press it flat. (30g of salted egg yolk and custard filling)

  •  Lard version with egg yolk 的做法
    Step 9

    When the dough is flabby, divide the pastry into 18 pieces.

  •  Lard version with egg yolk 的做法
    Step 10

    Take a piece of oil by flat rolling into a round. Place the pastry on top of the dough dough (center) and pinch as if it were a small steamed bun. Wrap everything up, mouth down. Cover with plastic wrap and let stand for 20 minutes with a damp cloth.

  •  Lard version with egg yolk 的做法
    Step 11

    18 do, cover the plastic wrap to wake up 20 minutes, to prevent water loss

  •  Lard version with egg yolk 的做法
    Step 12

    Roll out the rest of the dough into a long oval shape. Try not to make it so long the first time.

  •  Lard version with egg yolk 的做法
    Step 13

    Roll horizontally and then roll vertically. Ring up! Be sure to roll it up and down and let it sit for 20 minutes. (lard is easy to melt, so refrigerate. When rolling out the dough, hold it in your hand for 5 seconds. It's very soft.)

  •  Lard version with egg yolk 的做法
    Step 14

    Take a piece and press it into the center with your fingers. Then fold the sides of the ends in the middle. (the place I just pressed)

  •  Lard version with egg yolk 的做法
    Step 15

    Then began to gently roll round, knead the dough with the hand, roll a little hard, not good package. The tiger mouth of the left hand, take the skin, milk yellow stuffing to the bottom pressure, a pressure side left hand to the top of the mouth, the filling is put in!

  •  Lard version with egg yolk 的做法
    Step 16

    Finally, preheat the oven to 200 °, 5 minutes after the molding of crisp brush egg liquid, egg yolk and sesame seeds, add good preheat the oven to 200 degrees for the, lower 200 degrees bake for about 30 minutes.

  •  Lard version with egg yolk 的做法
    Step 17

    Look at it, the skin thin stuffing, no additives, crisp! Match a cup of yoghurt in the morning, can go to work!

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Lard version with egg yolk