The reason why the egg yolk crispy skin cracks

Egg yolk pastry is a snack that many people like. Some friends who love baking can actually try to make egg yolk pastry by themselves. The method of making egg yolk pastry is still very simple, but the surface of the egg yolk pastry may crack. In fact, it is normal for the surface of the egg yolk pastry to crack, and it can be changed with just a little processing. The next major festival is the Mid-Autumn Festival. Eating mooncakes every year doesn’t seem to make much sense, so we can make our own egg yolk pastries to replace mooncakes, which is also a unique taste.

1. Several reasons why the egg yolk pastry crust cracks: 1. There is not enough syrup in the crust. The solution is to increase the amount of sugar reduction. 2. There is not enough oil in the crust. The solution is to increase the amount of oil. 3. Sprinkle too much powder during operation. 2. What to do if the egg yolk pastry cracks ? Generally, it will crack. During the heating process, the gas inside expands and there will be an expansion process. If you want it to look good, you can brush it with egg liquid and sprinkle with sesame seeds after baking it until it has puffed and taken shape, but you need to do it several times. Finally, turn up the heat and add color. 3. How to wrap the egg yolk pastry without cracking 1. When wrapping the pastry with oil skin, make sure it is wrapped evenly. 2. Do not fold the quilt more than 3 times. 3. Don't shake it back and forth. 4. It doesn’t matter if the skin is broken, just do as instructed. 5. If the dough is added with appropriate amount of sugar, it will be more flexible and extensible when kneading and wrapping. 6. Cover the dough immediately when not in use to prevent the surface from drying out.