#aca烤明星大赛#egg Yolk Pastry
1.
Material collection. Weigh the flour.
2.
Add plain flour, granulated sugar, 65 grams of lard, and 65 grams of water to the pot together to form a smooth dough.
3.
Knead the puff pastry for a while before it can withstand the tossing later. Cover with plastic wrap and wake up for 20 minutes.
4.
120 grams of low flour and 60 grams of lard are rubbed into crumbs by hand, and then kneaded into a ball.
5.
Let the shortbread sit for 20 minutes.
6.
Sprinkle a little white wine on the raw egg yolk and bake at 150°C for 10 minutes until the egg yolk is slightly oily.
7.
Cut the egg yolk in half.
8.
The red bean paste is divided into 15 g balls for use.
9.
Take a bean paste and press it into a small cake, wrap half of the egg yolk, and wrap it up. If it is too viscous, you can dip it in flour.
10.
The shortbread and meringue are divided into 12 portions, and they are grouped into small balls.
11.
Take a pastry, wrap the pastry, and wrap it up. The other puff pastry is covered with plastic wrap to prevent it from drying out.
12.
Roll into a beef tongue shape.
13.
Roll up from bottom to top, turn 45 degrees to stand up, and press flat.
14.
Roll it out again, this time longer. Continue to roll up. The more turns of the roll, the more layers.
15.
Roll into small rolls, cover with plastic wrap and let stand for 20 minutes.
16.
Make the remaining dough one by one.
17.
Take a piece of dough, press your thumb in the middle, and round up the two sides.
18.
Roll it out. I always press.
19.
Put an inner filling on the dough.
20.
Slowly close your mouth with a tiger's mouth and squeeze it tightly.
21.
Close the mouth downwards and arrange it into a round shape.
22.
Make all the dough in turn.
23.
Brush a layer of egg yolk liquid, sprinkle a few black sesame seeds for decoration.
24.
Preheat the oven. At 180 degrees, the middle and lower layer is 20 minutes plus the middle and upper layer is about 10 minutes. The temperature is for reference only.
25.
Baked. The hot one is the best.
Tips:
1. The water and oily skin wraps the shortbread, the rolling pin cannot be rolled up and down hard, it is easy to break the watery and oily skin.
2. The red bean paste I bought was too sweet, so I reduced the amount. If you like sweet ones, 20g or 25g is fine.
