YolkDetails of the flaky pastry process

MakeFlaky Pastry with Egg Yolks, in four steps,

Step 1: Cook lardPork fat(If there is no pork fat, other edible oils can be used as a substitute, but the taste will be subpar)

Step 2: Prepare the egg yolk filling

Step 3: Make the water skin and butter dough

Step 4: Wrap the pastryPiesandBakingphase

Step 1: Cook lard

Ingredients: 1 catty of pork belly

Steps:

1 Cut the bought pork belly with a knife to clean it, then cut it into small pieces;(Try to scrape off all impurities without water washing. If absolutely necessary, use 70°C hot water to clean and thoroughly drain any moisture or absorb using kitchen paper)

2 Heat the pan on high heat, add the pork belly pieces, stir-fry over high heat until no more water is present and oil starts to come out; switch to low heat.

3 Stir every 2 minutes to prevent uneven heating;It should take about 7-8 minutes for the pork fat to release its oil. The pork belly will shrink in volume, turn golden brown, then turn off the heat, remove the residue, and cool the lard before storing it in a heat-resistant container; let it completely cool before refrigerating.

4 The leftover residue can be used to stir-frybitter greensto eat, which is very delicious. It also goes well withnoodles.(Note: Buy clean pork belly that is fresh and without a foul smell. It's recommended to buy early in the morning or from the cold cabinet. Be cautious when cooking lard; do not let children into the kitchen, be careful of water splashes during heating, and avoid distraction.)

Step 2: Prepare the egg yolk filling

Ingredients: 24 salted duck eggs, 672 grams of chestnut pasteSteps:

1 Take out the yolks from the raw salted duck eggs; each yolk is about 12 grams (

The whites

can be used as a salty condiment for other dishes; they are very salty and have high sodium content, so use sparingly).

2 Divide the chestnut paste into 28-gram portions, roll them into balls, and set aside (make 24 in total);2 Roll each 28-gram portion of chestnut paste into a flat shape, place one salted yolk weighing about 12 grams in the center, then wrap it completely to form a ball. A 40-gram egg yolk filling is made.Step 3: Make water skin and butter doughIngredients for 24 pieces:Water skin: 280 grams of wheat flour, 100 grams of lard, 115 grams of clear water;

Butter dough: 220 grams of low-flour, 110 grams of lard.

Make:

1 Mix the ingredients for the water skin and knead into a dough. Cover with cling film and let it rest for 15 minutes;

2 Mix the butter dough's ingredients and knead them into a dough. Cover with cling film and let it rest for 15 minutes;

3 Knead the water skin dough into a long strip, then divide it into 12 equal portions and roll each portion into a ball;

4 Similarly, roll the butter dough into a long strip, divide it into 12 equal portions and roll each portion into a ball;

5 Take one portion of the water skin dough, flatten it, place a piece of butter dough in the center, wrap it completely to form a ball. The first seam is down; repeat with all 12.

6 Take a well-wrapped dough ball and place the first seam down. Press flat then use a rolling pin to roll into an oval shape about 12 cm long. Repeat for all 12. Cover with cling film and let it rest for 10 minutes.

7 After resting, press each rolled dough ball flat, then roll out to a strip about 15 cm long and 3-4 cm wide. Roll up like the diagram, place seam side down, cover with cling film, and let it rest again for 10 minutes.

8 Take a rested dough roll in hand, with the seam facing upward. Use your thumb to press the seam downward and squeeze the two ends toward the center, sealing them and forming a ball. The first seam is down; repeat this process for all 12.

Similarly, roll the oil pastry dough into a long strip and divide it into 12 equal parts, then shape each small portion into a ball.

Take one small piece of the oil skin, flatten it, place a small piece of oil paste on top, wrap it up completely with the seam downwards, and repeat this process for all 12 portions.

Take one wrapped dough ball, place the seam downwards, flatten it by hand, then use a rolling pin to roll it out into an oval shape about 12 cm long. Roll it up according to the pattern shown, do this for all 12, cover with cling film and let rest for 10 minutes.

Roll out the rested dough roll flat, then use a rolling pin to roll it out into a strip about 15 cm long and 3-4 cm wide. Roll it up, place the seam downwards, cover with cling film again and let rest for another 10 minutes.

Take one of the rolled-out dough rolls in your hand, with the seam upwards. Use your thumb to press down on the seam end, pushing both ends towards the center while pinching them together tightly, then shape into a ball, place seam downwards. Repeat this process for all 12 portions.