Salted Egg Yolk Cookies

Don’t use salted egg yolk to wrap mooncakes anymore.

Salted egg yolk is simply a ghost in the food world, and it has captured the hearts of many foodies! Any food that encounters it will have a unique savory flavor, which makes people want to stop.

For example, salted egg yolk dumplings, salted egg yolk moon cakes, salted egg yolk nougat, salted egg yolk beef rolls, and even ice cream has a salted egg yolk flavored net celebrity. There are so many salted egg yolk snacks, and salted egg yolk biscuits are naturally indispensable.

Today this salted egg yolk biscuit looks ordinary, but it is very pleasant to eat in the mouth-layers of crisp, bite down, the crumbs will fall down rustlingly.

Taste it carefully, full of salty aroma, and a little grainy, salty and sweet interlaced, just right!

After eating, lick your mouth, lick the scum on the corner of your mouth, perfect!

Material

Serving size: 18 yuan

Water oil leather:
Low-gluten flour 200g / Lehe organic butter 35g
30g caster sugar / 125g milk

Shortbread:
Low-gluten flour 100g / Lehe organic butter 60g
5g salt / 6 salted egg yolks / a little high white wine

Practice

step 1
Prepare two portions of butter, 35g and 60g, cut into small pieces, and soften at room temperature until you can gently poke a small hole with your hands.

Step 2
Sprinkle a little high liquor on the surface of the salted egg yolk, put it into the middle of the oven, and bake at 160°C for 10-15 minutes, and bake it until it is fully oiled and ready for use.

Step 3
With the help of a mesh sieve and a rolling pin, press the baked salted egg yolk through a sieve into a fine salted egg yolk puree.

Step 4
Put all the ingredients of the water and oil leather into the bucket of the cook machine, turn on the medium speed and beat into a dough, knead until the film can be pulled out, so that the subsequent operations will not easily break the skin.

Step 5
Add all the ingredients of the shortbread into a bowl, cut and mix with a spatula until there is no dry powder, and then knead it into a ball by hand.

Step 6
Put the water oil skin and shortbread cover in the refrigerator and let it rest for 15 minutes.

Step 7
Roll out the water and oil skin into a rectangle with a side length of about 30cm*15cm, and then roll the pastry dough to half the size of the water and oil skin.

Step 8
Spread the pastry on the water and oil skin slices.

Step 9
Fold the water and oil skin sheet to wrap the pastry dough, and pinch the edge of the cuff.

Step 10
Use a rolling pin to roll it to a thickness of about 0.5cm.

Step 11
Fold both ends of the dough in the middle, then cover with plastic wrap and relax for 15 minutes.

Step 12
Rotate the loosen dough 90 degrees, and roll the dough thinly from the middle to both ends again to a long sheet with a length of about 30cm and a thickness of about 0.3cm.

Step 13
Cut off the uneven edges and divide them into small rectangular pieces of 6cm*3cm.

Step 14
Keep a proper gap, evenly place it on a baking tray lined with greased paper in advance, and pierce some small holes with a fork to avoid bulging.

Step 15
Put it into the middle layer of the preheated oven, heat up and down at 160 degrees, bake for about 20 minutes, bake until it is fully expanded to the highest height, and fall back to the final shape and then come out of the oven.

Salty, crispy and creamy salted egg yolk biscuits are ready!