"Squeak~"

With a slight sound of the door opening, Qin Lang and Danbao, who had been busy all day, went home.

Qin Lang was still carrying the various materials he had just bought in the store downstairs and were ready to use to make egg yolk crisp.

"Goo-toot!"

Danbao did not show any tiredness, and flew in the direction of the kitchen with full of vitality.

"Wait for me!" Qin Lang closed the door casually and followed with a smile.

Soon, a man and a spirit appeared in the kitchen.

Watching Qin Lang take out a bag of packaged salted egg yolks from his shopping bag, Egg Bao's eyes narrowed.

Here we go, here we go!

"Fortunately, the store sells salted egg yolks, otherwise I wouldn't have been able to eat them tonight from the step of making salted duck eggs." Qin Lang opened his mouth with a little luck, and then put the salted egg yolk in a small bowl and poured white wine to soak.

Salted egg yolk has a fishy smell, and soaking it in white wine to remove the smell can make the finished egg yolk crisp taste more perfect.

For this step, you need to wait for about 20 minutes.

Taking advantage of the gap between soaking salted duck eggs, Qin Lang began to prepare the water skin and puff pastry in an orderly manner.

The preparation of egg yolk crisp and lotus crisp is similar, except that this time there is no need for coloring, so there is no red yeast rice flour added to the water skin, and there is no need to divide it in two.

Watching Qin Lang wrap the water skin dough in plastic wrap and put it aside, and then divide the puff pastry into small agents according to 15 grams, Danbao's eyes lit up.

"Gollum!"

I know, it's a little puff pastry!

Qin Lang told it the difference between the two in the afternoon.

If it is a large bag of puff pastry, it should be divided into small pieces of puff pastry after opening.

"Yes, learn and apply." Qin Lang praised the egg treasure, "The lotus crisp is the same as the egg yolk crisp, and it is also a small bag of crisp." ”

Divide the puff pastry, and the soaking of the salted egg yolk on the side is over.

Remove the salted egg yolks from the liquor, place them separately from each other in a baking tray and bake them in the oven for 10 minutes at 160°C and 120°C.

Taking advantage of the baking time, Qin Lang took out a box of finished bean paste filling and divided it into small balls of 20 grams each.

The reddish-brown balls with the unique fragrance of bean paste made the egg treasure come together.

What is it?

Let me smell it!

"Ding!"

With a crisp sound from the oven, the set baking time ends.

Qin Lang opened the oven door, and a rich aroma of roasted salted egg yolk with a trace of wine quickly gushed out from the inside of the oven, instantly filling the kitchen, and also pulling the attention of the egg treasure away from the bean paste filling.

Well...

Or salted egg yolk is more fragrant!

It leaned over to Qin Lang's side, and with a pair of eyes of anticipation, watched Qin Lang bring out the baked salted egg yolk.

The salted egg yolk after roasting volatilizes the components of the baijiu that it absorbed before, and also brings out more flavor at high temperatures, and the bright yellow surface has a slight yellowish foam, which is the moisture in it is baked.

Flatten a ball of bean paste filling, carefully wrap the baked salted egg yolk with it, and arrange the shape into a ball after closing, Qin Lang continued to the next one.

Soon, there was an extra row of bean paste dumplings wrapped in salted egg yolks on the table, which were several times larger than before.

As the salted egg yolk was wrapped in the bean paste filling, the strong fragrance in the kitchen faded a little, and even so, the egg treasure on the side still sniffed from time to time, revealing a coveted expression.

Looking at Danbao's greedy appearance, Qin Lang nodded its head with a smile, "Don't worry, there are not many next steps, and you will be able to eat it soon." ”

After speaking, he peeled off the plastic wrap and divided it into 20 grams of small doses.

This is the end of the preparatory work.

Looking at the water skin agent and puff pastry that have been divided, Danbao knows that the next step is to open the puff pastry.

"Goo?"

Is this time the same as in the afternoon?

"It's not the same." Qin Lang picked up a water puff pastry and a puff pastry, and introduced it while making it, "The lotus puff pastry made in the afternoon, because two colors of puff pastry are used, so the number of layers of a single puff pastry should not be too much. ”

"The puff pastry of lotus crisp is stacked in a three-three-two, but the general small bag crisp is not folded, but rolled." While speaking, Qin Lang had already wrapped the puff pastry in water skin and rolled it into a tongue-shaped strip.

Roll up the strips like a carpet, then roll them out again at 90 degrees, and roll them up again.

If you roll it up twice like this, the actual number of layers will be more than the three-three-two used in lotus crisp.

Mix all the puff pastry dough in the same way, cover with plastic wrap and let loose for 10 to 20 minutes.

The egg yolk crisp has a larger heart, and the puff pastry needs to be stretched thinner to wrap it, so the relaxation steps need to be more stringent.

The time of waiting passed quickly in the small talk of one person and one spirit.

After relaxing, fold the swirling ends of the two rolls of puff pastry dough back, then roll out the puff pastry with a rolling pin to form a round puff pastry, wrap the pastry filling and salted egg yolk that you have made before, pinch it tightly, and arrange the shape.

The round egg yolk crisps, like magic, appear on the baking tray under the gaze of the egg treasure, neatly arranged and closed face down.

Exactly ten.

"Shall we eat five tonight and the remaining five for breakfast tomorrow?" Qin Lang made a plan.

"Gollum!"

Danbao nodded busily.

The thought of being able to eat egg yolk crisp tomorrow morning gives it a feeling of happiness that bubbles.

"Brush with egg wash and sprinkle with some black sesame seeds..."Qin Lang said as he did it.

In this way, the color of the egg yolk crisp is no longer monotonous.

"Pierce a little hole and you're ready to go into the oven!" He took out a toothpick, pierced each egg yolk crisp with a breathable hole that reached the crispy heart, and then picked up the baking tray and sent it to the oven.

Top 230°C, bottom 170°C, 20 min.

"Ding!"

As the oven sounded again, so did the cheers of the egg baby.

After waiting so long, it's finally ready to eat!

"Stay away from the oven door." Qin Lang smiled and prompted, and then opened the oven door.

A rich aroma fills the kitchen in an instant.

There is a crispy fragrance in the fragrance, a sweet flavor of bean paste, and a salty and rich taste of salted egg yolk.

The egg wash and sesame seeds on the surface add a bit of egg and sesame aroma to it, making it more layered.

It's a kind of gluttonous fragrance that makes you want to pick up a taste right away.

"Goo-toot!"

Danbao couldn't stand it anymore, and as soon as Qin Lang put down the baking tray, he came up, and the egg-yolk little head poked out of his body and bit down with a "whoosh".

It's not afraid of getting hot anyway.

After one bite, both of Danbao's eyes are about to turn into a heart shape.

I love this taste!

Qin Lang carefully picked one up, blew it and took a bite of it.

The outer layer is crispy and layered during the baking process, and the inner layer of bean paste filling and salted egg yolk is moist but not dry, with a dense texture.

As you chew, the rich tastes blend with each other, and the rich aroma overflows between the lips and teeth.

Wonderful~

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The Easter egg chapter at the end of this chapter reads:

【Egg yolk crisp】