Black Sesame Egg Yolk Crisp
1.
1. Put all the water and oil skin materials into a clean basin, knead it into a smooth dough, cover it with plastic wrap, let it stand for 10 minutes, then knead for a while, knead the dough to a soft and delicate state.
2.
2. Put the pastry ingredients into a clean basin, stir them with a silicone spatula, cover with plastic wrap, and let stand for 20 minutes.
3.
3. Spray the salted egg yolk with high white wine, put it in the oven and bake at 220 degrees for 5 minutes.
4.
4. Take out the salted egg yolk, let it cool for a while, take an appropriate amount of red bean paste and knead it into slices, and wrap the salted egg yolk.
5.
5. Finish everything and set it aside. I bought the bean paste filling from the supermarket. It is a bit soft and sticky. You can use a little dry flour on your hands to prevent sticking.
6.
6. Knead the water and oil skin dough evenly and divide it into 16 small doughs. The pastry dough is also divided into 16 small doughs. Cover with plastic wrap to prevent the dough from losing moisture and drying and cracking.
7.
7. Take out an oil-crusted dough, roll it into a round piece, wrap a shortcrusted dough, and pinch it tightly.
8.
8. Turn the wrapped dough over, roll out a long tongue-shaped dough sheet, and roll it up from top to bottom.
9.
9. Do everything else in order. It should be noted that: must be arranged in order, remember which is the first one, which is the second... The latter must be made in order, the advantage of this is: the dough does not need to be proofed, reducing the waiting time. Also, be sure to cover with plastic wrap to prevent dryness and cracking.
10.
10. Take out the first roll and roll it again. This time it will be much longer than the first one. Roll it up again from top to bottom, put it next to it and cover it with plastic wrap.
11.
11. Everything else is the same. In the two rolls, compare it, the long one is the first roll, and the short one is the second roll.
12.
12. Take out the first one, press the middle with your fingers, and press the two ends toward the middle to form a circle.
13.
13. Roll out into a round piece, wrap a bean paste egg yolk, and slowly tighten it with a tiger's mouth. The mouth must be squeezed tightly, otherwise it will burst during the final baking. Finish all, close down and place on the baking tray.
14.
14. Wrap it up, tidy it up, and close it down in a circular shape.
15.
15. Preheat the oven, heat up to 200 degrees, lower heat to 180 degrees, and preheat for 15 minutes. Use a small brush to brush a layer of egg liquid on the top of each egg yolk cake, sprinkle a few black sesame seeds.
16.
16. After brushing the egg mixture, the oven is also preheated. Put the oven into the middle layer of the oven, heat up to 200 degrees, and bake at 180 degrees for 22 minutes. Dongling DL-K30A Matcha Green Oven adopts electronic temperature control, which is easy to operate and the temperature is more accurate. The baking color is more even.
17.
Perfectly baked.
Tips:
1. Flour has different water absorption properties. Add a proper amount of liquid to make the final watery oily dough without filming, but it must be soft enough. The softness of the pastry dough should be the same as that of the oily skin dough, so as to avoid cracking.
2. When brushing the egg liquid, use a brush to dip a little egg liquid on the edge of the bowl, and apply a thin layer on it. If it is too much, it will flow down easily and affect the appearance. You don’t need too much black sesame seeds, just a few grains.
3. The time and temperature are different for different ovens, so adjust them appropriately according to your own oven.
