1. Pour all-purpose flour, lard, sugar, and water into the bread bucket, start a kneading process and mix well.
2. Knead into a smooth dough, namely a watery oily dough, wrap it with plastic wrap and place it in the refrigerator to rest for 1 hour.
3. Put all-purpose flour and lard in the basin.
4. Stir it evenly and form a dough, it is shortbread dough. Wrap the pastry dough with plastic wrap and place it in the refrigerator to let it rest for 1 hour.
5. Soak the salted egg yolk in the oil for a while.
6. The soaked salted egg yolk is rolled in white wine and then baked at 180 degrees for about 5 minutes.
7. Divide the red bean paste into 24 portions, 35g each, and then wrap the red bean paste with a salted egg yolk.
8. Knead round and serve as filling, prepare 24 fillings for later use.
9. Divide the oil crust and pastry into 24 pieces, take a piece of water and oil crust dough, flatten it with the palm of your hand, and press it into a slightly thicker middle and thinner edge. Put a piece of pastry dough in the middle of the crust and place it together on the left hand.
10. Use the position of the tiger's mouth to slowly close up the dough while turning.
11. Pinch tightly and close the dough. The dough is closed downward and becomes a ball.
12. Then use a rolling pin to roll it into an oval shape, and roll up the dough from top to bottom.
13. The finished state of the roll is cylindrical.
14. Roll out all the dough in turn and cover with plastic wrap.
15. No need to slack, go directly to the second roll, remember to cover with plastic wrap to moisturize. After the second roll is completed, cover with plastic wrap and relax for ten minutes.
16. Press the finished product of the second roll with your thumb in the middle, and use the tiger's mouth to clamp the pair of rolls.
17. The direction of the folder is facing upwards, flatten it with your hand, and then use a rolling pin to roll the dough into a round cake with thin edges and thick middle.
18. Wrap the bean paste filling, gather up the dough, and finally pinch the closing repeatedly to prevent the meat from bursting out during baking.
19. Place the dough on a baking sheet with the end upside down.
20. Brush the surface with a thin egg yolk liquid and sprinkle black sesame seeds on the top.
21. Put the baking tray into the middle layer of the preheated oven and bake at 180 degrees for about 30 minutes until the surface is colored.
22. Delicious and not greasy egg yolk cake~
Tips:⒈Knead the water and oily skin until the surface is smooth, because the dough has a certain gluten to cover the shortbread;
⒉The softness and hardness of the oily skin and shortbread should be equal;
⒊During the production process, the pastry that is not in operation should be covered with plastic wrap to avoid dryness on the surface;
⒋The force should be even when rolling.
