1. To make pastry: mix low-gluten flour and cut into small pieces of frozen white oil, knead it with your hands, and let it stand for 20 minutes
2. Make water and oily skin: When the egg liquid is left a little, brush it on the surface for coloring, and pour the rest in a basin. Mix flour, white oil and sugar softened at room temperature. Then add a small amount of hot water one by one, mix well with chopsticks and knead it into a smooth dough, cover with plastic wrap and let it rest for 20 minutes
3. Puff pastry: Divide the loose water and oil crust (large dough) and short pastry (small dough) into several pieces with a kitchen scale, each with 18 grams of water and oil crust and 12 grams of short pastry.
4. Take a piece of water and oily skin, with both thumbs inside and the rest of the fingers outside. Knead while turning to form a round cake with a concave in the middle. Put the shortbread into a ball and place it in the middle.
5. Wrap it like a bun, with the seal facing down
6. Slightly rub the long strip with both hands, and carefully roll the long strip with a rolling pin. Use even force when rolling, so as not to break the skin
7. Roll up into a roll from one end
8. All the dough is processed in this way, cover with plastic wrap and let stand for 10 minutes
9. While making the noodles, weigh the salted egg yolk and red bean paste or lotus paste one by one. Since each egg yolk is different in size, a total of 30 grams is enough.
10. Wrap the salted egg yolk and knead into a ball for later use
11. Flatten the noodles and roll them into strips
12. Then roll it into a roll, cover with plastic wrap and let it stand for 10 minutes. At the same time preheat the oven to 180 degrees
13. Roll the good noodles in the middle and press it with the palm of your hand, pushing both sides toward the middle
14. The thumbs of the two hands are on the inner side and the rest of the fingers are on the outer side. Pinch the dough while turning to make a concave shape, and place the salted egg yolk ball on it.
15. Press the stuffing with the thumb of your right hand, and the circle formed by the tiger's mouth in your left hand rotates continuously to squeeze the skin, gradually shrinking and sealing
16. Pinch the seal tightly and place it face down on a baking tray lined with greased paper or silicone mat
17. Put it in the middle of the oven, heat up and down, 180 degrees, and bake for about 30 minutes. Bake for about seven or eight minutes, brush the surface with egg wash, sprinkle a little sesame seeds
18. Let it cool and put it in the box and seal it
Tips:1. If there is no white oil (lard), you can use the same amount of butter instead, and the shortening effect is also very good.
2. Roll out into a long strip. When folding into a roll, use even force. Don't let the shortbread squeeze the water and oily skin, otherwise it will be easy to mix and the shortening will not be obvious.
3. The finished product is about 65 grams each, that is, 18 grams of water and oily skin, 12 grams of shortbread, 30 grams of salted egg yolk and bean paste or lotus paste filling, plus surface egg liquid and a little sesame. This amount can be used for more than 20.
4. The egg yolks are packed in vacuum bags, 20 pieces in a bag. You don't need to bake them separately in advance, you can use them directly.
