A Must-have Snack for The New Year—net Celebrity Egg Yolk Crisp, Crispy and Delicious
1.
The oily skin ingredients and shortcrust ingredients are kneaded into dough respectively.
2.
The red bean paste wraps the salted egg yolk, a total of about 45 grams.
3.
The oil-skin dough and short-cut flour are divided into 16 small doses, 17 grams of oil-skin and 13 grams of short-cut.
4.
The oily skin wraps the shortbread and tightens the mouth.
5.
Roll out a long strip, roll it up from top to bottom, cover with plastic wrap, and let stand for 10 minutes.
6.
Roll it again and let it stand for 10 minutes.
7.
Press in the middle.
8.
Arrange into a round shape, wrap the bean paste, and tighten it.
9.
Sort it out.
10.
Brush the egg liquid and sprinkle with black sesame seeds.
11.
Put it into the preheated oven and bake at 200°C for 25 minutes.
12.
Get out of the oven and let cool.