Egg Yolk Crisp
1.
Put the oily skin material into the bread machine or knead it with your hands until the film comes out. You don’t need a glove film, just come out the film, put it in a fresh-keeping bag and wake up for 20 minutes.
2.
Mix the pastry ingredients and knead them into a ball, and pack them in a fresh-keeping bag.
3.
When the noodles are awake, process the fillings and steam or bake the raw egg yolks until they are 8 minutes cooked. I use Xiangshan salted egg yolks, which tastes good.
4.
The Jingri bean paste that you bought will be a little watery. Fry it again until the bean paste is relatively dry and does not stick to your hands, about 10 minutes.
5.
Begin to process the shortening crust. Divide the shortening crust into 16 equal parts, about 9-10 grams each of the pastry; 22-23 grams each of the crust.
6.
Flatten an oily skin by hand, wrap it in an oily pastry, close up and round, and complete everything in turn.
7.
Press the small dough flat and stretch it into a tongue shape.
8.
Roll up from bottom to top.
9.
Close it up and press it again to open it.
10.
Roll up from bottom to top, cover with plastic wrap and set aside after finishing all the dough.
11.
Start processing the filling: just wrap the egg yolk with red bean paste, about 38 grams of one egg yolk filling.
12.
After the filling is finished, continue to process the dough: turn the roll up just now, press it in the middle with chopsticks, and bring the two ends together in the middle.
13.
Flatten the dough, slacken it, don’t slacken it too much, so as not to affect the crisping.
14.
Wrap a filling and close your mouth with a tiger's mouth.
15.
After all, the oven is now preheated at 180 degrees for 5 minutes.
16.
Coat a layer of egg yolk liquid, put it in the oven, and heat the middle layer at 180 degrees for 30 minutes. After 10 minutes, take it out and brush a layer of egg liquid and sprinkle with black sesame seeds.
17.
After baking, take it out and let cool. Because the oily skin is kneaded in place, there is basically no cracking on the surface.
18.
Cut one, it smells good.
19.
Here is a recent photo, the crispy and oily oh~
Tips:
Tips
1. If the raw egg yolk is not processed, it will have a fishy smell or the egg yolk will not be cooked until the end, but if the egg yolk is baked, try not to take too long to prevent it from baking or drying the oil.
2. When frying the bean paste, be sure to low heat and use a non-stick pan.
3. Flexible adjustment of oven temperature and time.
4. The water absorption of flour is different, so you should flexibly increase or decrease the material in the production of oil skin and shortbread according to your actual situation.
5. If it takes too long to process the dough, be sure to cover the dough with plastic wrap to prevent it from drying out.
6. It is best to wear disposable powder-free gloves to prevent sticking during the whole process.
