1.
Add 10 grams of white sugar and 70 grams of lard to 200 grams of flour, and mix the noodles with 70 grams of water. The water absorption of each flour is different, so add water in stages until you knead it into a dough. The smoother the dough, the more stretchable
2. Cover with plastic wrap and let the oily skin relax for 30 minutes
3. Add 140 grams of flour to 75 grams of lard and knead it into meringue by hand. Because the lard is added, it is not too sticky. Knead until the surface is smooth.
4. Also cover with plastic wrap and let the meringue relax for 30 minutes
5. The salted egg yolk is soaked in water and white wine for about 20 minutes to remove the fishy smell of the egg yolk. Of course, there are many ways to remove the smell of egg yolk. Refer to other people's examples, such as corn oil soaking for 24 hours, egg yolk roasting for five minutes, spraying rum, spraying rum directly, etc.
6. Take out the oily skin and shortbread, weigh them, and divide them into 22 equal parts. The total weight of my oil crust is 350 grams, the weight of each serving is 16 grams, the shortbread is 220 grams, and each serving weighs 10 grams.
7. Take a portion of the oil crust, roll it into a circle, and wrap the oil crust
8. Roll it into a beef tongue with a rolling pin
9.
Roll up from one end
10. And so on, complete all the work of oil skin
11. Put on plastic wrap and relax for ten minutes
12. Take out the red bean paste, each 20 grams of red bean paste, divided into 22 powder
13. Drain the egg yolk and divide it into two
14. Wrap the salted egg yolk like bean paste, and slowly pinch the mouth to make the bean paste completely cover the salted egg yolk
15. And so on, pack everything
16. The loose egg yolk meringue is rolled into a round dough that is thick in the middle and thin in the periphery.
17. Wrap the red bean paste and egg yolk into the puff pastry
18. Arrange on the baking tray after preparation. Preheat the oven at 200 degrees
19. Brush with egg yolk liquid, you can brush twice, the color will be better. Sprinkle some black sesame seeds
20. Bacolon oven chooses upper and lower fire, 200 degrees preheating
21. Put the egg yolk pastry into the preheated oven and bake at 200 degrees for 25 minutes.
22. Enjoy it after letting cool, it's really crispy and slag, you must use your hands, otherwise it will be really annoying, hahaha
