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蛋黄酥 Salty egg yolk pastry

蛋黄酥 Salty egg yolk pastry

水皮材料 (7粒)
中筋面粉80克、糖粉12克、白油25克、水40毫升
油皮材料
低筋面粉70克、白油35克
馅料
友爱黑芝麻莲蓉馅400克、咸蛋黄8粒
顶料
蛋液、黑芝麻

做法
1 馅料做法:将所有友爱黑芝麻莲蓉馅分成7个等分等分,包入一份咸蛋黄备用。
2 水皮做法:把白油和糖混合,加入面粉和清水,混合均匀成软面团,以湿布盖好让它醒30分钟。(图1)
3 油皮做法:把筛过的低筋面粉和白油混合成软面团,分成8个等分。
4 把水皮杆成长条,然后分成8个等分,再杆成圆面皮待用。
5 在水皮里放入一份油皮包好,然后卷起成瑞士卷。(图2-3)
6 把瑞士卷杆成长方形,然后卷成瑞士卷。
7 继续把瑞士卷杆成长方形,再卷成瑞士卷,再用手指如图所示推进。(图4-5)
8 最后将面团杆扁成15cm大小,放入一份馅料在中央,包起封口成圆形。(图6-8)
9 放在涂油的烤盘内,刷上蛋液,撒上芝麻。(图9)
10 放入预热的烤炉内以160℃烤20-25分钟或面呈金黄色。(图10)
11待冷后收入密封的容器里。

WATER DOUGH INGREDIENT (make 7)
80g plain flour (sifted), 12g icing sugar, 25g shortening, 40ml water
OIL DOUGH INGREDIENT
70g low protein flour, 35g shortening
FILLING
400g YU-AI sesame lotus paste, 8 salted egg yolk
TOPPING
egg wash, black sesame seeds

推荐

METHOD
1 To make filling: Divide YU-AI sesame lotus paste into 7 portions & wrap over one salted egg yolk, set aside.
2 To make water dough: Combine shortening and sugar in a mixing bowl. Add plain flour and water, mix well to form a soft dough. Cover with a tea towel and rest for 30 minutes. (pic 1)
3 To make oil dough: Combine sifted flour and shortening to form a soft dough. Divide into 7 equal pieces and set aside.
4 Roll out the water dough into a long sausage, cut into 7 equal pieces and flatten each into a circle.
5 Put a piece of oil dough inside and wrap up.(pic 2-3)
6 Flatten the piece and roll-out on a lightly floured surface into a long rectangular shape. Roll up like a swiss roll.
7 Flatten the swiss roll again into a rectangle, roll up swiss roll style for the second time, use finger press the dough as the picture show.(pic 4-5)
8 Roll out dough into a circle approximately 15cm diameter and place a ball of filling in the center, twist to seal wrapping into a ball. (pic 6-8)
9 Place on greased tray. Brush with egg wash & top with sesame seeds. (pic 9)
10 Bake in pre-heated oven at 160℃ about 20 -25 minutes till light brown . (pic 10)
11 Leave mooncakes to cool & store in airtight containers.

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