Egg Yolk Crisp
1.
Mix all the oily skin ingredients and knead until the surface is smooth (if you use a bread machine to knead until the film is better), cover it with plastic wrap and let it sit for 30 minutes. Add the lard from the pastry ingredients to the sieved low flour and knead, relax for 10 minutes
2.
Remove the outer mucous membrane from the salted egg yolk, divide the red bean paste into 20 grams each, and knead round for use
3.
Squeeze the red bean paste, push the yolk of the salted egg and wrap it tightly from the bottom to the top
4.
Round, cover with plastic wrap for later use
5.
Divide the loose oily skin into 18g/piece, and divide the shortbread into 12g/piece
6.
Flatten the oil skin, add a portion of the oil pastry and wrap it into a ball, with the mouth facing upwards
7.
Take a portion of the pastry and roll it into an oval
8.
Roll into a tube shape, close up and relax for 20 minutes
9.
Roll out the loosened dough again into a long strip, roll it into a small tube, close it up, and relax for 20 minutes
10.
Take a loose meringue, with the seal facing upwards, press the thumb from the middle, and then tighten the four corners into a ball, roll it into a circle, and put the filling
11.
Push the bag method again, while pushing the puff pastry up while packing the filling tightly
12.
Round, put into the oven with the mouth down, brush the surface with egg yolk evenly, sprinkle with sesame seeds
13.
Put into a preheated 180 degree oven, middle level, upper and lower fire, 30 minutes
Tips:
1. Knead the oily skin until the dough becomes gluten and the surface is smooth, because the dough has a certain gluten to cover the oily pastry.
2. The softness and hardness of the oily skin and shortbread should be equal.
3. During the production process, the pastry that is not in operation should be covered with plastic wrap to avoid dryness on the surface.
4. The force should be even when rolling.
5. The longer you roll, the more turns you roll, and the more levels you have.
6. The slack before rolling should be sufficient.
