Bean Paste Egg Yolk Crisp

Bean Paste Egg Yolk Crisp

1. Pour mooncake powder, warm water, and lard in the oily skin into a basin and knead into a smooth dough

2. Mooncake powder and lard in the pastry are kneaded into a ball

3. Put the plastic wrap on the bag and leave it for about 30 minutes

4. Salted egg yolk divided into 10 portions

5. Divide the bean paste into 10 portions, wrap with salted egg yolk, and divide the oil skin and shortbread into 10 portions.

6. Wrap the shortbread with oily skin

7. Squeeze and roll flat and then roll into a long strip

8. Flatten again, roll it flat, and roll it into a long strip

9. Move both ends of the strip to the middle

10. Flatten and roll into a round shape and then cover with bean paste filling

11. After pressing into a circle, brush with a layer of egg yolk liquid, sprinkle with cooked sesame seeds, preheat the oven at 180 degrees for 5 minutes, and bake for 30 minutes.

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