Acacia Tea Egg Yolk Crisp


Acacia Tea Egg Yolk Crisp

I am a tea maker. I like everything that smells of tea very much. Since I was cruel to Yuzhi tea last time, I have to say that Japanese tea maker is good. The colour is beautiful. Recently, I became addicted to Chinese pastry. Even todays yolk crisp has been improved into a tea maker. Tea fragrance, emerald green color, every bite feel that spring has come.

Food Material List

  • 1 Lard (oilskin) 38g
  • 2 Medium gluten flour (oilskin) 94g
  • 3 Spinning Sugar (Oil Skin) 7G
  • 4 Pure water (oil skin) 44g
  • 5 Low gluten flour (crispy) 97G
  • 6 Tea powder (crispy) 3G
  • 7 Lard (Crispy) 50g
  • 8 salt yolk 5
  • 9 Red bean paste 150g

Operational steps

  • 1 Mix the oil-skin material evenly, mix it into a ball, put it in a fresh-keeping bag, and let it stand for 20 minutes. Loose dough continues to be kneaded by hand, as far as possible to knead out the hand touch set. Loose dough is very good kneading, a little patience, and more kneading will be good. The reason why we emphasize the dough kneading out of the hand touch set is that the dough has better ductility, and there will be no crispness problem in the later period of cooking.
    Acacia Tea Egg
  • 2 Mix the pastry evenly and cover it with fresh-keeping film.
    Acacia Tea Egg
  • 3 Egg yolk is cut in the middle, and the surface is brushed with a thin layer of corn oil. It is put into the oven. The oven does not need to be preheated at 170 degrees until the yolk bubbles, about 5 minutes.
    Acacia Tea Egg
  • 4 Divide the crust and the crisp into 5 parts, take one part of the crust, wrap one part of the crisp, and close the mouth.
    Acacia Tea Egg
  • 5 Take a piece of dough, flatten it, roll it into an oval shape with a rolling pin, roll it up from top to bottom, put it down and relax for 15 minutes.
    Acacia Tea Egg
  • 6 Repeat the fifth step, flatten and roll the dough again, roll it up and down, put it down and relax for 15 minutes.
    Acacia Tea Egg
  • 7 Divide the bean paste into 10 parts, 15 grams each. Flatten one part of the bean paste and put half of the yolk into it. Wrap it and roll it round by hand.
    Acacia Tea Egg
  • 8 The second relaxed dough is divided into two parts, cut face up, roll the dough flat, roll it over and wrap it in soybean sand egg yolk filling. Slowly close it in with tiger mouth, squeeze and close it down and put it in the baking pan.
    Acacia Tea Egg
  • 9 Middle oven, fire up and down, 180 degrees, 30 minutes or so.
    Acacia Tea Egg
  • 10 Cut a piece, its really crisp layer by layer.
    Acacia Tea Egg
  • 11 Seeing such delightful green, do you think spring has come?
    Acacia Tea Egg

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Healthcare food category

Oven recipes, Snack, Meat 1


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