Delicious Yolk Cake
1.
Soak the salted egg yolk in corn oil 2 days in advance.
2.
The surface of the salted egg yolk is sprayed with high liquor, and the oven is grilled for 8 minutes on the medium layer of 160 degrees.
3.
Water oil skin: 180g all-purpose flour, 60g lard, 20g sugar, 70g water. Pastry: 160g all-purpose flour, 70g lard. Knead into dough separately.
4.
Divide the red bean paste into 15g portions, knead round, press flat with the palm of your hand, wrap in egg yolk, knead round and set aside.
5.
Divide the water and oily crust dough and the pastry dough into 20 equal parts, knead and set aside.
6.
Wrap the shortbread dough into the water and oily crust dough, knead it round, close it down, cover with plastic wrap and let it rest for 20 minutes.
7.
Take the loose dough, flatten it, and roll it into a duck tongue shape.
8.
Roll up and relax for 20 minutes.
9.
Press it again and roll it out.
10.
Roll up and relax for another 20 minutes.
11.
The loose dough is pressed in the middle.
12.
Roll round.
13.
Pack the bean paste and egg yolk filling.
14.
Put all into the baking tray with the mouth down.
15.
Brush the surface with a thin egg yolk liquid and sprinkle black sesame seeds on the top.
16.
Preheat the oven at 180 degrees for about 25 minutes, and the coloring is satisfactory.
Tips:
1. Be sure to use lard, it is the soul of egg yolk crisps.
2. During the entire operation, the dough must be covered with plastic wrap at any time to keep it moisturized.
3. The egg yolk must use fresh whole salted duck eggs, and the egg yolk cake made from fresh egg yolk is delicious enough
4. When wrapping the fillings, pay attention to the bottom tightly, otherwise it will burst after baking.
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