Egg Yolk Crisp
1.
Put the red beans in the electric pressure cooker and cook them thoroughly. At this time, the red beans cooked in the electric pressure cooker already have a certain amount of moisture. Put the chilled red beans into the wall breaker to make red bean paste. If you don’t have a wall-breaking machine at home, you can use a cooking machine. (Here is a method to teach you. If you don't have a wall breaking machine or a cooking machine at home, you can put the cooked red beans in a fresh-keeping bag, seal it, and use a rolling pin to roll the red beans into red bean paste. You can practice it. )
2.
Pour the beaten red bean paste into the bread machine, add corn oil and brown sugar. Activate the jam function. (If you don't have a bread machine, you can use a non-stick pan to make red bean paste. It is also possible. Add corn oil to the non-stick pan, then add the red bean paste and brown sugar to turn the red bean paste intermittently. The red bean paste in a non-stick pan must be made on a low heat. )
3.
The red bean paste is ready. (If there is leftover red bean paste, you can save it in plastic wrap and make red bean buns or red bean rolls later).
4.
First make the oil skin, put all the oil skin materials into the cook machine.
5.
Start the second gear of the cook machine, and it takes about 10 minutes to clearly see the oily skin out of the film. (If you don't have a cook machine or bread machine at home, you can use hand kneading, and hand kneading also needs to knead out the film so that the back will not leak.) The film is the most important thing to make oil crust.
6.
After kneading the oily skin, cover with plastic wrap. Then prepare the shortbread. Mix the pastry ingredients together, knead until uniform, cover with plastic wrap and relax for 30 minutes. I made three flavors, so I divided the pastry into three equal parts, one with 5g of cocoa powder, and one with 5g of matcha powder. The color of Wakatake's matcha powder I used is very pure, so I added 5g to make the color It's very green and beautiful.
7.
This is the time to prepare the egg yolk. To shell the egg yolk, take only the yolk, peel the yolk, and wash off the film on the surface of the yolk with clean water. The egg yolk I used is not smelly and has not been specially treated, and the yolk crispy egg yolk that I made has no fishy smell. Put the egg yolks in the baking tray, preheat the oven at 170 degrees and bake for 5 minutes.
8.
After the oily skin and shortbread are loosened, now divide the oily skin and shortbread into 12 equal parts. (I made three flavors, original shortbread: Matcha shortbread: Cocoa shortbread = 4:2:2 according to this ratio)
9.
Take a portion of the oily skin, round it, and flatten it, wrap it in a portion of the original shortbread wrapper, and close the mouth tightly. When paying attention to the bag, slowly push up the oily skin until it is all wrapped up, and squeeze it tightly.
10.
Roll it into a long strip.
11.
Roll up from bottom to top.
12.
After rolling, cover with plastic wrap and let for 10 minutes. At this time, we will prepare the bean paste and egg yolk filling. Take an appropriate amount of red bean paste, knead it, flatten it into the egg yolk, and knead it with your hands. Cover with plastic wrap and set aside.
13.
Flatten the conditioned roll and roll it out again. Note: When you roll it for the second time, don't roll it too wide, try to make it into a rectangle. Then roll it up from bottom to top. After all the rolls are finished, cover with plastic wrap and continue proofing for 20 minutes.
14.
After proofing, take a roll with the seal facing up. Start to preheat the oven 170 degrees. Fold the two ends toward the middle, fold them twice to create three faces, and stack them together, and then tighten the four corners toward the middle to make them as round as possible.
15.
Close the mouth down, squeeze it and roll it into a circle with a rolling pin, wrap the prepared bean paste and egg yolk filling, slowly close the mouth, and slowly push up until it is all wrapped up, and then tighten the mouth.
16.
Close the mouth down, put the prepared egg yolk pastry into the baking tray, and cover with plastic wrap.
17.
Finally, brush with a layer of egg yolk liquid, sprinkle with black sesame seeds, and bake at 160 degrees for 30 minutes.
