Bean Paste Egg Yolk Crisp
1.
Wash the suet oil and wipe off the water; cut into small pieces; put the suet oil in a pot and turn on a medium-low heat; immediately after the oil is poured into a bowl, do not boil it forever, otherwise the oil will not be so white
2.
Don’t throw away the dried oil residue. You can fry oil cake or stir-fry; filter the boiled oil to remove impurities. It is convenient to put such a measuring cup underneath; filtered lard
3.
Pour the filtered lard into a fresh-keeping box with a lid, and store it in the refrigerator for a long time if it is not used up; it will become so white the next day, so beautiful, 175 grams of ordinary flour, 9 grams of sugar, and pigs. Mix 62 grams of oil and 78 grams of water and knead it into oily skin dough; knead 140 grams of low powder and 70 grams of lard to form shortbread dough; wrap the kneaded dough with plastic wrap and relax for 30 minutes.
4.
Divide equally into 16 parts and knead round; take one oily skin dough and press flat; put a shortbread dough in the middle and wrap it up; wrap it up, pinch the mouth, and form a round dough
5.
The finished dough; take a dough and roll it into an oval shape with a rolling pin; roll it up from top to bottom; make it into dough rolls in turn, cover with plastic wrap and relax for 15 minutes
6.
Take a dough roll and roll it into an oval shape. Roll up into a roll, cover the rolled dough again with plastic wrap and relax for 15 minutes; take a dough roll, fold it in half, and press it with your hand; roll it into a round sheet
7.
Prepare the salted egg yolk in advance: spray the surface of the raw salted duck egg yolk with white wine and bake it in the oven at 115 degrees for 10 minutes; take out the red bean paste prepared in advance, you can stir-fry it yourself or buy ready-made; , Put on the processed egg yolk. The total weight of red bean paste and egg yolk is 40 grams. I weigh them one by one. If you don’t mind the different sizes of egg yolks, you can also take about 25 grams of bean paste; wrap the egg yolks evenly with red bean paste.
8.
Put the prepared fillings in the middle of the rolled dough; push up the dough bit by bit until the filling is covered
9.
The excess noodles at the bottom should be pulled off to avoid the bottom being too thick; put the prepared egg yolk pastry into the baking tray in turn, and brush the surface with two layers of egg yolk liquid
10.
Order black sesame seeds; preheat the oven to 180 degrees, the middle layer is ready for 30 minutes
