Black Golden Pork Floss Egg Yolk Crisp
1.
Salted egg yolk sprayed with high-quality white wine, in a microwave oven on high heat for 1 minute
2.
Crush the egg yolk, stir well with the pork floss and salad dressing
3.
Divide evenly into 10 parts, spare
4.
Start making oily skin: Put medium powder, sugar, lard, water, and cuttlefish juice into a basin together
5.
Stir evenly, knead by hand or use a bread machine to stretch out the film, roll into a smooth dough and let stand for 30 minutes
6.
Prepare the shortbread: Rub low-flour, lard, and cuttlefish juice together, and divide the oily skin and shortbread into 10 portions.
7.
Take an oily skin bag into the shortbread, close it tightly and place it down
8.
Roll it into a beef tongue, turn it over and roll it up and down, relax for 20 minutes
9.
Flatten, roll out, roll up from top to bottom, and relax again for 20 minutes
10.
Press the dough from the middle, press both sides inward, and roll it into a crust
11.
Wrap the pork floss and egg yolk filling
12.
Close the mouth and squeeze, round
13.
Put it into the preheated oven and bake for 35 minutes at 175 degrees
14.
Bake and let cool, stir evenly with edible gold powder + rum, brush on top for decoration
Tips:
1. The best temperature for cracking is 18 degrees above zero, and it must not exceed 28 degrees, otherwise it will be mixed. When the room temperature is high, either turn on the air conditioner or put the dough in the refrigerator to cool down.
2. In the process of rolling the pastry, you can properly sprinkle hand powder on the silicone mat to avoid sticking to the skin
3. The softness and hardness of the oily skin and the oil must be the same, otherwise the skin will be broken and mixed
