Crispy Crispy Egg Yolk Pastry

Crispy Crispy Egg Yolk Pastry

1. Mix the lard and flour used to make the oil skin and knead it into a snowflake flocculent shape

2. Pour in water and knead it into a smooth dough

3. Mix the ingredients for pastry and Tuancheng pastry dough

4. Put the egg yolk on the baking tray, spray white wine into the oven and bake at 180 degrees for 8 minutes

5. Divide the oil skin and shortbread into evenly sized balls

6. Roll the oily skin into thick slices

7. Put the shortbread

8. Close up

9. Then roll it into the shape of a beef tongue

10. Then roll it up from top to bottom, stand still for 20 minutes, repeat this step three times, in order to start the layer

11. Flatten the filling and put in the egg yolk

12. Close up

13. The finished oily crust is folded and rolled into a thick piece, and put in the egg yolk filling

14. Slowly close your mouth tightly

15. After everything is done, put it on the baking tray

16. Spread the egg liquid and sprinkle with black sesame seeds. Preheat the middle layer at 180 degrees in the oven for 30-40 minutes.

17. When it's baked, take it out to dry

18. Appreciate the finished product!

19. Appreciate the finished product!

20. Appreciate the finished product!

21. Appreciate the finished product!

22. Appreciate the finished product!