With a slight sound of the door opening, Qin Lang and Dan Bao returned home after a busy day.
Qin Lang was still holding various materials that he had just bought in the store downstairs and was preparing to make egg yolk cakes.
"Gudu!"
Dan Bao showed no sign of fatigue and took the lead in flying towards the kitchen, full of energy.
"Wait for me!" Qin Lang closed the door and followed with a smile.
Soon, one person and one spirit appeared in the kitchen.
Watching Qin Lang take out a bag of packaged salted egg yolks from the shopping bag, Dan Bao's eyes narrowed.
It’s started! It’s started!
The salted egg yolk is more fragrant!
It came close to Qin Lang and watched Qin Lang bring out the baked salted egg yolk with a pair of expectant eyes.
The small reddish-brown ball carries the unique aroma of bean paste, which makes Danbao get closer to it.
"Ding!"
If it is a large puff pastry, it should be divided into small pieces of puff pastry after being opened.
While it was baking, Qin Lang took out a box of finished bean paste filling and divided it into small balls of 20 grams each.
A whole ten.
"Gudu!"
With a crisp sound from the oven, the set baking time ends.
Soon, there was a row of bean paste fillings wrapped in salted egg yolk, which were several times larger than before on the table.
"Gudu?"
Once the preparation work is complete, it ends.
As you chew, the rich taste blends with each other, and the rich fragrance overflows between your lips and teeth.
"Let's eat five tonight and use the remaining five for breakfast tomorrow?" Qin Lang made a plan.
Qin Lang opened the oven door, and a rich aroma of roasted salted egg yolk and a hint of wine quickly spurted out from the inside of the oven, instantly filling the kitchen and drawing Dan Bao's attention away from the bean paste filling.
Looking at Dan Bao's greedy look, Qin Lang smiled and nodded his head, "Don't worry, there are not many next steps, you will be able to eat it soon."
After it has rested, fold back the two spiral ends of the two rolls of puff pastry dough, and then use a rolling pin to roll it into a round puff pastry. Wrap the previously prepared bean paste filling and salted egg yolk puff pastry into it, and pinch it tightly.
Close the mouth and tidy up the shape.
I love this taste!
Qin Lang carefully picked up one, blew it to cool down and took a bite.
"Gulu!"
Taking advantage of the break from soaking the salted duck eggs, Qin Lang began to prepare the water skin and puff pastry in an orderly manner.
Um…
The egg liquid and sesame on the surface add a bit of egg and sesame aroma to it, making it richer in layers.
Roll up the long strip like a carpet, then turn it 90 degrees and roll it into a long strip again, and roll it again.
The aroma has the crispy aroma, the sweet flavor of bean paste, and the salty and rich flavor of salted egg yolk.
The baked salted egg yolk volatilizes the white wine component it absorbed before, and also stimulates more flavor under high temperature. The bright yellow surface has a little light yellow foam, which is because the moisture in it has been baked out.
"That's right, learn and apply it." Qin Lang praised Dan Bao, "Egg yolk cake is the same as lotus cake, it is also a small bag of cake."
The center of egg yolk puff pastry is larger, so the puff pastry needs to be stretched thinner to wrap it, and the relaxing step needs to be stricter.
Remove the salted egg yolks from the white wine, place them separately on a baking sheet, and bake in the oven at 160°C or 120°C for 10 minutes.
In this way, the color of the egg yolk cake is no longer monotonous.
It is a tantalizing scent that makes people want to pick one up and taste it right away.
Divide the pastry into portions and finish soaking the salted egg yolk on the side.
You need to wait about twenty minutes for this step.
Flatten a ball of bean paste filling, carefully wrap it around the baked salted egg yolk, close it and arrange the shape into a ball, Qin Lang continues to the next one.
"Stay away from the oven door." Qin Lang warned with a smile, and then opened the oven door.
The preparations for egg yolk cake and lotus cake are similar, except that this time there is no need for coloring, so there is no need to add red yeast rice flour to the water crust, and there is no need to split it into two.
Dan Bao couldn't bear it any longer. As soon as Qin Lang put down the baking pan, he leaned over to it. His egg-yellow head poked out from his body and bit into it with a "ouch" sound.
By rolling it up twice in this way, the actual number of layers stacked will be more than the 332 used for lotus cake.
After one bite, Dan Bao's eyes almost turned into heart shapes.
As the salted egg yolk was wrapped in the bean paste filling, the strong aroma in the kitchen became a little lighter, but even so, Dan Bao on the side still sniffed from time to time, showing a salivating expression.
Salted egg yolks have a fishy smell. Soaking them in white wine to remove the fishy smell can make the finished egg yolk cake taste more perfect.
Looking at the water skin ingredients and pastry ingredients that had been separated, Danbao knew that the next step was to open the puff pastry.
Will the opening this time be the same as in the afternoon?
"Fortunately, the store sells salted egg yolks, otherwise we wouldn't be able to eat them tonight starting from the step of making salted duck eggs." Qin Lang said with a bit of joy, then put the salted egg yolks into a small bowl and poured in white wine.
soak.
Danbao's eyes lit up as he watched Qin Lang wrap the water-crusted dough in plastic wrap and set it aside for cooking, and then divided the pastry into 15-gram portions.
The waiting time passed quickly in the chat between people and souls.
"Actually, it's not the same." Qin Lang picked up a water-crust pastry and a pastry pastry and introduced it while making it, "The lotus pastry I made in the afternoon requires two colors of pastry, so I have to use a separate one.
The number of layers of puff pastry should not be too many.”
Danbao nodded hurriedly.
As the oven beeped again, Danbao's cheers also sounded.
I know, this is a small puff pastry!
Qin Lang told it the difference between the two in the afternoon.
Thinking of eating egg yolk crisps tomorrow morning, she felt bubbling with happiness.
Make all the puff pastry dough in the same way, cover with plastic wrap and rest for ten to twenty minutes.
It's not afraid of getting hot anyway.
A strong fragrance instantly filled the kitchen.
"The puff pastry of lotus puff pastry is folded in threes and threes. However, the general puff pastry is not folded, but rolled." As he spoke, Qin Lang had already wrapped the puff pastry in water skin and rolled it into a long tongue shape.
strip.
After waiting for so long, I can finally eat it!
After speaking, he removed the plastic wrap from the water skin that had been cooked to a good state, and divided it into 20-gram portions.
"Brush with egg wash and sprinkle with some black sesame seeds..." Qin Lang said while doing it.
The round egg yolk cakes, like magic, were arranged neatly under Dan Bao's gaze and appeared on the baking sheet with the seams facing down.
The outer layer is crispy and layered during the baking process, and the bean paste filling and salted egg yolk in the inner layer are moist but not dry, with a dense texture.
The upper heat is 230℃, the lower heat is 170℃, 20 minutes.
What's this?
Let me smell it!
"Ding!"
"Grrrrrr!"
"Prick a small hole and put it in the oven!" He took out a toothpick and poked a small hole in each egg yolk cake for ventilation, then picked up the baking sheet and put it in the oven.