Delicious Egg Yolk Crisps (20 Pcs)
1.
Combine lard, sugar, water, and rich powder together into oily skin. Combine lard and low-gluten flour together to form shortbread. Put it in the refrigerator for half an hour. Divide the crust and shortbread into 20 portions, take one portion of the crust (18 g) and pack one portion of the shortbread (11g).
2.
Take a wrapped dough, press it into a long piece, roll it up from one end, and put the rolled dough in a fresh-keeping bag to wake up for 20 minutes.
3.
Take a dough roll, flatten it again, roll it into a long piece, continue to roll it into a roll, and put it in a fresh-keeping bag to wake up for 20 minutes.
4.
Soak the salted duck egg yolk in white wine and corn oil for half an hour,
5.
Preheat the oven at 170 degrees for 5 minutes, put the egg yolk in the middle of the oven and bake for 5 minutes, take it out and let it cool for later use.
6.
Divide the red bean paste and lotus paste into about 25g each for a total of 20 servings. Wrap the egg yolk into the lotus paste (and red bean paste) to make an egg yolk filling about 38 grams each.
7.
Take a dough roll and fold it in half, flatten it, roll it into a round piece, and wrap it with egg yolk filling. Take out one noodle roll from the fresh-keeping bag, and keep moisturizing at all times.
8.
Shape the wrapped egg yolk pastry
9.
Brush the egg yolk cake with liquid egg yolk and sprinkle with sesame seeds. I made two kinds. White sesame is lotus seed paste egg yolk cake, and black sesame is red bean paste egg yolk cake.
10.
Preheat the oven at 180 degrees for five minutes, and bake at 180 degrees for about 30 minutes. When the aroma comes out, it will be just after three to five minutes.
11.
The baked egg yolks are crispy and ready to eat
12.
Cut it to see the effect, it smells good