WHAT YOU NEED

Ingredients

220 grams of high-quality flour
30 grams of low-fat flour
40 grams of butter
Butter (for use) 180 grams
100 grams of cream (egg yolk)
85 grams of milk
3 grams of salt
One tablespoon of ginger
1 teaspoon of milk
5 grams of sugar
2 tablespoons of white sugar

How TO MADE Detailed practice of sweet egg yolk + peel

Steps 1 to 4

1. First make the eggshell, then mix the high and low starch flour, salt, sugar, and put it in a bowl.

2. Cut 40 grams of butter into small pieces to soften in advance and put it in a bowl with your hands.

3. Add 120 grams of water, add a little more, be careful that the dough is not soft.

4. Mix the dough by hand, see how hard it is, if it's soft, add a little bit of starch.

Steps 5 to 8

5. Cut the dough with a knife into a cross-section, place it on a preservative film, refrigerate for 30 minutes, relax.

6. The dough is loosened, wrapped in butter, cut into slices 180 grams in advance, softened at room temperature, put in a preservative bag, kneaded with a dough stick into a 2 mm thick rectangle, placed in the refrigerator for half an hour

7. Refrigerated dough is shaped into a rectangle three times larger than a slice of butter

8. Put the butter in the center of the plate.

Steps 9 to 12

9. The left side is folded over the butter and covered with butter.

10. Right to left.

11. Fold the three sides tightly with your hands so that the oil doesn't leak.

12. The oil peel is lightly pressed into a square shape with a handkerchief and then folded to the center, left and right, like a sheet.

Steps 13 to 16

13. Yes, four layers in total.

14. Put it in the refrigerator for half an hour (repeat step 6 13 three times, except for step 7 no, that is, overlap three times) after refrigeration the butter will harden first do not hurry to peel off, slightly soften and then peel not easy to break the skin leak oil

15. Finally, take out the finished dough, add a little bit of high-quality flour, soften it a little bit, and grind it into 2 mm rectangular slices.

16. Roll from the bottom up into a cylinder, carefully rolling tightly

Steps 17 to 20

17. Freeze in the refrigerator, this time for 20 minutes to make the roll hard.

18. Take out the frozen oil skin and cut it into small pieces 1.5 centimeters thick.

19. Press by hand into a circle slightly larger than the membrane, sprinkle dry powder on the bottom to remove the mold, place the plate into the membrane, press by hand to make the bottom as thin as possible, and cook the eggs well

20. The face should be slightly higher than the membrane because it has to shrink when baking, we can probably make about 22 eggs, put the membrane in the refrigerator and refrigerate for 20 minutes.

Steps 21 to 24

21. A spoonful of ginger powder in a milk pot

22. Wash it with a little milk, add 100 grams of cream, 85 grams of milk, add sugar, boil the milk a spoon, no can't leave, stir it and put it on the stove for a little fire, stir it while cooking, don't worry about cooking until about 60 degrees, you can turn off the fire, but don't be too hot, too hot will turn into paste

23. After cooling the cooked juice, pour two egg yolks into it and stir.

24. It can be filtered with a mesh sieve, which is used to filter out the lumps.

Steps 25 to 28

25. The oven is preheated at 220 degrees for 15 minutes, the loose membrane is taken out and the baking soda is poured into it, until 8 minutes is full, I can do this a little bit more, but the baking is good, you can also put it in the preheated oven 220 medium baking for 20 minutes, if the color is not very deep, you can move to the upper baking for 1 minute, depending on the situation, and the temperature of the oven is different depending on the temper of your oven.

26. I'm going to cook it a little bit more, but I'm going to cook it a little bit more, but I'm going to cook it a little bit more, but I'm going to cook it a little bit more, but I'm going to cook it a little bit more.

27. It's out of the oven.

28. Lower level

Handy cooking tips

　　The square of the eggshell can be used to make about 20 eggs, the amount of eggshell juice is nine, the eggshell can be stored in the refrigerator, and the next time it is used, it can be reheated.Increase or decrease the amount of ingredients according to your circumstances.