The Method for Making Egg Yolk Pastries (Butter Version)

Yolk Flaky Butter(Version)Egg Yolk Flaky Pastry(Butter Version)Cooking Network The editor will introduce in detail the simple preparation of Egg Yolk Flaky Pastry (Butter Version).

Egg Yolk Flaky Pastry (Butter Version)Ingredients Introduction

Main Ingredients:

Flaky Pastry:MEDIUM RYE FLOUR (155 grams) BUTTER(45 grams) SUGAR(30 grams) WATER(80 grams) FAT FOR FLAKY PIE CRUST:LOW RYE FLOUR(90 grams) BUTTER(45 grams)Filling: Red Bean Paste

Side Ingredients:

Egg Yolk BLACK SEEDS ( )(Proper amount)

Steps for Making Egg Yolk Flaky Pastry (Butter Version):

1. Brush the surface of salted egg yolks with a layer of white wine, and place them in a preheated oven OVEN at 180 degrees Celsius to bake for 5 minutes, then cool down and prepare.

2. Melt the butter from flaky pastry ingredients either by steaming or microwaving, mix it with other flaky pastry materials to form a smooth and elastic dough.3. After melting the butter for the fat layer, mix it with low rye flour to form a smooth dough. 4. Divide both flaky pastry and fat layer ingredients into 15 portions, enclose the fat layer inside the flaky pastry, with the seam facing down.

5. Roll out each one into a long tongue shape and roll up again, cover with cling film to proceed with all.

6. Roll out each one again into a long tongue shape, roll up once more, let it rest for 10 minutes.

7. Take 25 grams of red bean paste and wrap it around a salted egg yolk, forming a round ball.

8. After resting the flaky dough, fold both sides towards the center, flatten and roll out to form a wrapper containing the red bean filling, seal well with the seam facing down.

9. Preheat the oven to 180 degrees Celsius.

Brush the surface of egg yolk pastry with egg wash, sprinkle sesame seeds

10. Bake in the preheated oven at 180 degrees for about 28 minutes, adjust time based on your oven. Tip:

Red Bean Paste Ratio and Preparation: 150 grams

1ADZUKI BEANS

Add 450 grams of water, cook under pressure in a pressure cooker until soft, then blend to a smooth consistency. Transfer to an unstick pan and stir-fry with 80 grams of oil and 120 grams of sugar until dry.Red beans Add 450 grams of water and pressure cook until done, then blend to a smooth paste in a food processor. Pour into an non-stick pan and cook in batches by adding 80 grams of oil and 120 grams of sugar, stirring until dry.