Bean Paste Egg Yolk Crisp
1.
Rinse pork suet with warm water, cut into small pieces and put it in a pot, add a little ginger, white wine and half a small bowl of water, and boil the oil over medium and small heat.
2.
Boil until the fat residue turns golden yellow, remove the clear oil, the fat residue can be chopped and mixed with vegetable fillings, or directly sprinkled with salt as a snack or with wine, it is super fragrant.
3.
After the oil is cooled, put it in the refrigerator and store it. Take it out 2 hours before use.
4.
Raw Salted Duck Eggs in Shell
5.
Take out the egg yolk and arrange the egg white by yourself. Turn the tap to a very small size, place the egg yolk underneath and rinse off the outer layer of coating (this will not only remove the fishy, but also better stick to the bean paste), and drain it.
6.
Put it into a non-stick baking dish, spray some high-quality liquor to remove the fishy (they will not smell after baking). Put it in the middle layer of a preheated oven at 150 degrees and bake for 5-8 minutes.
7.
Bake until slightly oily, take out and cool for later use.
8.
Put the water and oily skin materials into the bread machine and knead the dough for 30 minutes until the film can be pulled out.
9.
The dough is neat and tidy. Wrap in plastic wrap and wake up for 30 minutes.
10.
When the noodles are awake, pour the pastry ingredients into a basin, stir them into granules with chopsticks, pour them on the chopping board, rub and press with the palm of your hand until there is no dry powder.
11.
Dump the shortbread dough, wrap it in plastic wrap and let it stand for 20 minutes.
12.
This is the waking oil-skin pastry dough. The softness and hardness of the oily skin and oily pastry are basically the same, so it is not easy to break the crispy.
13.
While the noodles are awake, divide the red bean paste into 30 grams, round it, wrap a salted egg yolk, and round it again.
14.
Cover the wrapped bean paste with plastic wrap to prevent it from drying out.
15.
Divide the waking up oil skin into 18 grams each and 10 grams each of shortbread, round it, cover with plastic wrap and wake up for another 10 minutes. Cover the whole process with plastic wrap.
16.
Wrap the shortbread into the oil crust
17.
Cover and wake up for 10 minutes.
18.
Use a rolling pin to roll it into a beef tongue shape, roll it up, and cover it with plastic wrap in time. Wake up for another 20 minutes. If you do less, you need to wake up for a while. I do a lot, one by one in order, and it takes a while to complete one circle, which just saves the time of waiting.
19.
It's almost enough to make a few turns.
20.
Roll the dough lengthwise into a beef tongue again, roll it up, and cover with plastic wrap to wake up for 20 minutes.
21.
Put the two ends of the dough together in the middle, and squeeze it, wrap it in the bean paste and egg yolk filling, and pinch it tightly.
22.
The wrapped dough has a smooth surface and will not break.
23.
Preheat the oven up and down at 180 degrees, and then put the slabs in a baking tray with greased paper (gold plates can be without grease paper), leaving some gaps in the middle, brush the surface with egg yolk twice, and sprinkle some raw sesame seeds in the middle for garnish.
24.
Put it in the middle of the oven and bake for 25 minutes before taking it out. The time should not be too long, the red bean paste will burst out.
Tips:
1. The film of the salted egg yolk should be washed off and sprayed with white wine to remove the fishy. \n2. The oil-skin pastry dough is consistent in hardness and not easy to break. \n3. The wake-up process cannot be saved. \n4. Cover the whole process with plastic wrap. \n5. Roll the dough gently. \n6. Brush the egg yolk twice to be more beautiful. \n7. Use raw sesame seeds. \n8. Don't bake it for a long time to burst.
