1. Divide each egg yolk into two, then mix well with a little salt and old wine, and let stand for about 15 minutes
2. Then put it into the oven to bake the oil around
3. After cooling, the bread will be served with some red bean paste
4. Sift the oily skin powder, add water, mix well, add large oil, and mix well to form an oily skin. Let the noodles wake up for about 20 minutes.
5. Sift the pastry low-gluten flour, increase the oil, mix well, and let the noodles rise for about 20 minutes.
6. Adopt the method of large-scale pastry, wrap the pastry with oily skin.
7. Tighten your mouth like a bun.
8. Each time you open it into a rectangle, then fold it into three folds, and then roll it into a rectangle.
9. Repeat this three times
10. Then roll up from one side, with the closing side facing up, and press firmly.
11. Add 16 pieces of all the dough,
12. Roll into skin
13. Then take a dough and wrap it with a filling
14. Like a bun, with the mouth facing down.
15. Knead smoothly
16. Knead the rest to smooth
17. Brush egg yolk liquid on top
18. With yellow sesame seeds, put in the middle of the oven, 185 degrees, about 30 minutes.
19. Finished, it's easy~
Tips:1. The above water-to-oil ratio is already a recipe for many times, and it is relatively mature. During the operation, if you feel sticky, you can stick a little low-gluten flour.
2. If you are interested, you can also make red bean paste by yourself. The method was mentioned when making pumpkin pie.
3. Bake the salted egg yolk in advance to improve the taste.
4. I also ate a lot of egg yolk crisps in the outside store, but the texture and taste are not as good as this, which may be due to the difference in details.
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