Bean Paste Egg Yolk Crisp
1.
Let's deal with the egg yolk first. After the salted egg yolk is rolled in high white wine, bake it in the oven at 180 degrees for about 5 minutes, and then soak it in salad oil for more than 2 hours. (Some people soak it in oil for one night and then spray it with wine. I haven't tried it yet)
2.
Mix all the ingredients in the oily skin, knead until the film is formed, and cover with plastic wrap to wake up for 30 minutes.
3.
Mix the pastry ingredients into a dough. Don't knead too much. Cover with plastic wrap and wake up for 30 minutes.
4.
The red bean paste is divided into 20-25 grams each.
5.
Take a portion of red bean paste, squeeze flat, and add salted egg yolk.
6.
Wrap them one by one with plastic wrap.
7.
The wake-up oily skin pastry is divided into 16 portions (I made 8 portions each because I halved the ingredients.)
8.
Take a portion of the oily skin and put it in a portion of the shortbread.
9.
Close up and wrap.
10.
Cover with plastic wrap, and then press on a damp cloth and let it stand for 15 minutes.
11.
Take a portion of the dough and roll it into a long oval shape.
12.
Roll up from top to bottom.
13.
Roll up one by one and cover with plastic wrap, then press a damp cloth and let stand for 15-20 minutes.
14.
Take another portion of the dough and stretch it vertically.
15.
Roll up from the head down again.
16.
Cover the rolled dough with plastic wrap and press a damp cloth and let it stand for 15-20 minutes.
17.
Take a copy and press the two ends toward the middle as shown in the picture.
18.
A flat cake like the picture.
19.
Tuck into a slightly thicker middle and thinner around.
20.
Add the bean paste and egg yolk filling.
21.
Close up and wrap.
22.
Put them into the baking tray one by one, closing the mouth down.
23.
Brush a layer of egg yolk liquid (you don't need to add water, I found that the color is too light after adding water.) Sprinkle a little sesame seeds.
24.
The middle of the oven is 180 degrees for about 30 minutes. (It’s best to eat when it’s hot from the oven, let it cool thoroughly and keep it tightly sealed, and eat it as soon as possible within 2-3 days)
