#柏翠大赛# Crispy Bean Paste Egg Yolk Cake
1.
Water and oily skin: 300 grams of flour, 30 grams of sugar, 170 grams of milk, mix well and knead into a dough. Milk can also be replaced with water.
2.
Puff pastry: 200 grams of low-gluten flour, 100 grams of white oil, kneaded into breadcrumbs, kneaded in a little bit.
3.
Put it in the refrigerator for one hour, take it out, divide the water-based pastry and pastry into 20 portions, and wrap the pastry in the water-based pastry. Wake up for 20 minutes.
4.
Take a dough and roll it into a rectangle, then roll it up.
5.
...
6.
Roll it out one by one, cover it with plastic wrap and wake up for 20 minutes, and then roll it together in this way. In order to make it very crisp, you can also roll it a few more times.
7.
Knead the bean paste and noodles evenly together so that the bean paste will not stick to water.
8.
Soak the egg yolks in oil for half an hour in advance, soak them in white wine for 10 minutes, then put them in the oven, bake at 160 degrees for 7 minutes, take them out and let cool.
9.
Divide the red bean paste into 20 portions and press into pieces to wrap the egg yolk
10.
Take a ball of noodles and wrap the egg yolk.
11.
Plastic surgery
12.
Brush with whole egg liquid.
13.
Put it in the oven, the upper and lower pipes are 160 degrees.
14.
In the middle of the egg wash
15.
Bake for 25 minutes and see that the pie is slightly crispy and slagging, and it can be baked.
16.
Finished product
17.
Finished product
Tips:
Because I don't like sweets, there is no sugar in the bean paste. If you have a sweet tooth, you can put some sugar in the bean paste.
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