Bean Paste and Egg Yolk Crispy to The Point of Dregs, Would You Like One?
1.
First come a picture of the finished product, the egg yolk crispy sand is oily.
2.
All oil leather materials are mixed. Knead into a smooth dough without kneading out the film.
3.
The pastry materials are mixed to form pastry dough. Cover the oily skin and pastry materials with plastic wrap and relax for half an hour. When the weather is hot, the shortbread may stick to your hands, you can add a little bit of low powder.
4.
Take the egg yolk from the raw duck eggs, or use vacuum-packed egg yolks, soak them in cooking oil in advance, take them out when you use them, and sprinkle some white wine to remove them, and bake in the oven for 7.8 minutes.
5.
Let the roasted duck egg yolk cool for later use.
6.
For the red bean paste, I use the ready-made low-sugar red bean paste, 25 grams each, divided into 16 portions.
7.
Press the red bean paste to wrap the duck egg yolk.
8.
Put the wrapped bean paste and egg yolk filling aside.
9.
Wrap all the fillings in turn and cover with plastic wrap.
10.
The oil-skin shortbread is divided into 16 parts, with the oily skin on top and the shortbread on the bottom.
11.
Pick up an oily skin and press it open, put a shortbread, wrap it with a tiger's mouth, and close the mouth and remember to tighten it.
12.
Take a wrapped dough, flatten it, roll it out, and roll it up as shown in the picture. After rolling all out, cover with plastic wrap and relax for 20 minutes.
13.
Flatten the loose dough again, roll it out, and roll it up.
14.
Roll out all the dough, cover with plastic wrap and relax again for 20 minutes.
15.
Take a dough, press the middle, squeeze it toward the middle, and roll it out.
16.
Wrap the red bean paste and egg yolk filling you just made, wrap it up and close it down.
17.
Brush the egg mixture and sprinkle with black sesame seeds. Put it in the preheated oven and bake at 180 degrees for 25-30 minutes.
18.
Eat it while it's hot, it's super fragrant!
Tips:
After making it, it can be sealed and stored, or it can be refrigerated. It can be stored for a week, and the skin is still very crisp after three days. This egg yolk butter skin does not need to be filmed, which is very suitable for friends who try it for the first time.
