【Tianjin】Red Panda Egg Yolk Crispy

Overview

How to cook 【Tianjin】Red Panda Egg Yolk Crispy at home

Prepare ingredients for pastry.
Prepare ingredients for oily skin.
Knead the oily dough into dough and take as long as possible so that the dough will not leak easily when rolling out. Cover with plastic wrap and leave for 20 minutes.
Knead the pastry into dough. Cover with plastic wrap and leave for 20 minutes.
Bake the raw egg yolks in the oven at 180 degrees for 15 minutes.
Divide the bean paste filling into 25g pieces and wrap the egg yolk well.
Divide the oily pastry into 10 equal portions, and the oily pastry is 24 grams each. The puff pastry is 16 grams each.
One portion of fried dough and one portion of puff pastry.
Roll it into the shape of beef tongue and roll it up.
Leave for 20 minutes.
Take one portion and press it flat, continue rolling, and then roll it up
Leave for 20 minutes.
Take a piece of pastry and press it in the middle.
Continue rolling and wrap the filling in the center.
Made 10 of them.
Use cocoa powder, low-gluten flour and water to form a dough, roll it out flat, use a straw to press out a round shape, make the panda's eyes and ears, and then make a nose and mouth.
Brush the rest of the surface with egg wash and dip a rolling pin in sesame seeds.
Preheat the oven and bake at 180 degrees for 35 minutes. After the time is up, simmer for another 10 minutes.
Posing.