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1. Pack all the ingredients and tools.
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2. Divide the prepared 340 grams of medium-strength flour into 200 grams and 70 grams of lard. Then add 200 grams of flour to 70 grams of lard and 10 grams of powdered sugar. The flour must be mixed well. After mixing and forming the dough, cover it with plastic wrap and let it stand for 30 minutes. The puff pastry is ready.
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3. Stir the remaining flour and lard thoroughly to form a dough. There is no need to add water and sugar at this time, because lard itself is very slippery. After the dough is formed, cover with plastic wrap, let it stand for 30 minutes, and set aside.
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4. The vacuum salted duck egg yolks on the market are basically raw. So in order to get rid of its fishy smell, we can take out the salted duck egg yolk, add 5 drops of white wine, add water to soak for 10 minutes, and the egg yolk will turn white. Pour out the water in the bowl, put on a steamer, and steam until 8 minutes cooked. Take out, cut in half, and set aside.
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5. Divide 450 grams of red bean paste into 22 portions of 20 grams each.
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6. Take out the puff pastry and ghee, weigh them, and divide them into 22 equal parts. My puff pastry is 350 grams, and the weight per serving is about 16 grams, and the ghee is 220 grams, and the weight per serving is 10 grams.
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7. Take out a pile of puff pastry, roll it into a round shape, and then take out a pile of ghee, place it in the center of the puff pastry, and wrap it. All the following meringue ghee are treated in this way, and then covered with plastic wrap, set aside, and set aside.
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8. Let the red bean paste spread out in the center of the hand, put in the salted egg yolk, and wrap it up.
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9. Roll the prepared butter crust into a strip with a rolling pin, then roll it up and set aside.
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10. Finally, roll the finished butter crust into a round shape with a thick middle and thin surroundings, and then wrap the egg yolk and red bean paste filling, stick it tightly, adjust the shape, and a round egg yolk pastry will come out.
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11. Remove the egg whites, mix well with the egg yolk liquid, and paint with a brush. I usually apply two layers of egg yolk liquid because the color is better. Sprinkle some black sesame seeds for decoration.
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12. Heat up and down, preheat 190 degrees, bake the middle layer for 25 minutes, it’s OK
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13. Fragrant Crispy
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Tips:When making meringue ghee, after finishing it, be sure to let it stand for 30 minutes to allow it to penetrate each other, otherwise there will be no smooth surface when making the dough. It doesn't look good to do it. The red bean paste I choose is very wet and sticky. I usually add some flour to solve this problem.
