#aca Fourth Baking Competition and is Love to Eat Festival#vegetable Oil Version of Egg Yolk Pastry

#aca Fourth Baking Competition and is Love to Eat Festival#vegetable Oil Version of Egg Yolk Pastry

1. Prepare the ingredients

2. Shortbread and oily skin are separately synthesized into dough

3. Knead the synthetic dough

4. Duck egg yolk sprinkle some wine and bake in the oven at 180 degrees for 5 minutes

5. Bean paste with duck egg yolk PS If sticky, use some cooked glutinous rice flour

6. Shortbread, the oily skin dough is divided into small portions, the shortbread is about 25 grams, and the oily skin is about 40 grams

7. Put the oily skin on the shortbread and let it for 15 minutes

8. Roll out into a tongue shape

9. Roll it up for another 10 minutes

10. Fold in half and squash

11. Roll into thin slices and put on the red bean paste egg yolk

12. After all wrapped and rounded, prepare two egg yolks

13. Brush a layer of liquid egg yolk

14. Sprinkle some sesame on top

15. Put it in the oven at 175 degrees for 30 minutes and take it out

16. Special crispy finished product

17. Pack it up and refrigerate it and give it away

Tips:

Tips: It is not recommended to use the same type of flour for the two types of dough. You must knead the oil-crusted dough completely, otherwise it will break easily.

Cover with plastic wrap during the hair-drying process and let it air dry

The liquid egg yolk can be kept in the refrigerator for about 10 days, at room temperature for 2-3 days