Caramel egg yolk pastry

Caramel egg yolk pastry

Introduction:

Production steps:

Step 1: Caramel liquid: add 1 t of fine granulated sugar and water, and cook with low heat until caramel color. After turning off the heat, slowly add 2 T of water and mix well. Let cool and set aside

Step 2: sift the low gluten powder and sugar powder together, add salt and butter, and rub them into a loose state by hand

Step 3: add vanilla extract and egg yolk, and make a uniform dough by hand

Step 4: roll the dough into 0.5cm pieces on the plastic wrap and freeze it in the refrigerator for 30 minutes

Step 5: use the mold to carve the shape

Step 6: put in the baking tray, brush the caramel liquid evenly, put in the preheated oven, middle 160 ℃ for 20 minutes, turn off the fire and simmer for 10 minutes

Step 7: crispy taste

Step 8: take a picture with a black background

Step 9: with a cup of black coffee, perfect afternoon tea!

Materials required:

Low gluten powder: 100g

Powdered sugar: 40g

Salt: 1 / 4T

Butter: 50g

Vanilla extract: 1 / 2T

Egg yolk: 20g

Caramel liquid: fine granulated sugar: 40g

Caramel liquid: water: 3T

Note: 1, take out the frozen dough, observe not to freeze too hard, so as not to cut easily. 2, when the pancake is dry, pay attention to observe the coloring, so as not to burn. 3, the caramel liquid is a little too much, you can keep it for other things

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet