Appreciate the Mid-Autumn Festival and enjoy the reunion ~ [Purple Sweet Potato Spiral Egg Yolk Crisp]

Overview

How to cook Appreciate the Mid-Autumn Festival and enjoy the reunion ~ [Purple Sweet Potato Spiral Egg Yolk Crisp] at home

Tags

• baking
• little fresh
• afternoon tea
• mid-autumn festival
• autumn recipes
• students
• all-purpose flour
• hot water
• jin qixiang extra large egg yolk
• lard
• purple sweet potato starch
• soonnam low sugar bean paste
• powdered sugar

Ingredients

Steps

1. 1 Prepare the raw materials. The egg yolks are defrosted in advance and soaked in peanut oil for about 7 days. Don't worry about them going bad. Oil is a good preservative. The air is isolated from the egg yolks soaked in oil, so they won't go bad. Do not put the peanut oil soaked in the refrigerator, otherwise it will solidify and the oil will no longer work. You can put the egg yolks soaked in corn oil in the refrigerator.

   

2. 2 Preheat the oven to 130 degrees for 10 minutes and 140 degrees for 10 minutes. Take out the egg yolks and place them on a baking sheet lined with tin foil. Bake on the middle layer for 5-6 minutes. Do not wait for the egg yolks to become sizzling and oily before taking them out. Otherwise, the egg yolks will be dry and oilless after baking.

   

3. 3 Put 15 grams of powdered sugar, 30 grams of lard, and 54 grams of boiling water at about 85 degrees into a container, and stir until the powdered sugar and lard melt.

   

4. 4 Add 100 grams of all-purpose flour and knead it with your hands to form a film. If you feel tired, you can use a bread machine to knead it. Be sure to knead it to form a film.

   

5. 5 Add 50 grams of lard to 100 grams of all-purpose flour and knead into a ball.

   

6. 6 Put the oil dough and puff pastry dough into plastic bags and place them in the refrigerator to rest for 30 minutes.

   

7. 7 Weigh 40 grams of egg yolks and bean paste together. I used extra large egg yolks, the smallest one was 14 grams each, and the largest one was more than 16 grams.

   

8. 8 Flatten the bean paste to wrap the egg yolk.

   

9. 9 Wrap the remaining 9 pieces and set aside for later use.

   

10. 10 Divide the relaxed oil skin into 5 portions, each portion is about 39 grams. Add 4 grams of purple sweet potato starch to the pastry and mix evenly. Divide into 5 portions, each portion is about 30 grams. Cover with plastic wrap.

    

11. 11 Take a piece of dough, flatten it and put it into a puff pastry.

    

12. 12 Use the tiger's mouth to slowly push it up, and pinch it tightly. Do the same for the other puff pastries. Remember to cover each one with plastic wrap.

    

13. 13 Take a piece of dough with the seam facing up, and gently roll it from the middle up and down into a shape of beef tongue.

    

14. 14 Roll up from top to bottom.

    

15. 15 Do the same for the other ones, cover with plastic wrap and let rest for 15 minutes.

    

16. 16 Take one portion, flatten it, and roll it out again.

    

17. 17 Roll up from top to bottom again.

    

18. 18 Roll the remaining pieces into a flat shape, roll them up, cover them with plastic wrap and let them rest for 15 minutes.

    

19. 19 After it has rested, take a piece of dough and use a sharp knife to cut it from the middle. Do not cut it all at once, just cut it like a saw cutting wood.

    

20. 20 Flatten the dough with the cut side facing up, then use a rolling pin to roll it into a thick sheet in the middle and thin around the edges.

    

21. 21 Flip and wrap in bean paste and egg yolk.

    

22. 22 Use the tiger's mouth to push it slowly. This recipe is easy to wrap. Don't worry about not being able to push it up. After wrapping, tighten it.

    

23. 23 Do the same for the remaining ones and place them in the baking pan.

    

24. 24 Preheat the oven to 160 degrees for 10 minutes and 170 degrees for 10 minutes. Place the baking sheet in the middle and bake for 30 minutes.

    

25. 25 After baking, take out and let cool.

    

26. 26 Finished product pictures

    

27. 27 Finished product pictures

    

28. 28 The skin is crispy and crumbly, so be careful. The egg is moist and has a rustic texture. When paired with bean paste, the salty and sweet taste perfectly balances the greasiness of the skin. This combination is really good.

    

29. 29 Finished product pictures

    

30. 30 Finished product pictures

    

31. 31 Finished product pictures

    

32. 32 Finished product pictures