Egg Yolk Crisp
1.
Filling: fresh salted egg yolks, fresh salted eggs bought are knocked out of the egg yolks, I even soaked in oil and sprayed with wine, I feel like this treatment, the egg yolks are really not fishy, and delicious, the egg yolks are sprayed with wine at 180 degrees and baked for 8 minutes. After it came out, there was a little egg white at the bottom. I cut the white with a knife. The lotus seed paste was made of round pigs and the process diagram was not photographed. You can go to see round pigs. I put more oil. This way It doesn’t feel dry. When frying the stuffing, put the oil separately, and then put it down once it is absorbed.
2.
Wrap the egg yolk in lotus seed paste and set aside
3.
The lard is squeezed in advance. It is better to buy lard oil and squeeze it. When the oil comes out, it will be spared. After all the oil is squeezed, it is sieved.
4.
Oil skin materials: 125 grams of medium powder, 40 grams of lard, 10 grams of powdered sugar, 1.5 grams of salt, and 55 grams of warm water; lard needs to be softened because it is taken out of the refrigerator, the medium powder is sieved, and all the oil skin materials are mixed together and used Knead into a smooth dough by hand, cover with plastic wrap and relax for about 1 hour. Knead the oily skin a little longer until it becomes tough
5.
Pastry ingredients: 100 grams of low flour, 45 grams of lard; mix and knead the pastry ingredients into a dough, cover with plastic wrap and relax for 10 minutes
6.
The oily dough is divided into about 18 grams each, and the pastry dough is also divided into about 12 grams each. The oil dough is wrapped in a shortbread, rolled into a long tongue-shaped roll, covered with plastic wrap and relaxed for 10 minutes, and rolled out again into a long tongue. Roll up and relax for 10 minutes
7.
Press the middle of the noodle roll with your thumb, squeeze the two ends together, and roll it out. Pack the prepared egg yolk and lotus paste filling, slowly push up to close, arrange in the baking tray, brush with egg liquid; preheat the oven at 180 degrees, bake 10 Take out and brush the egg mixture again, sprinkle with roasted sesame seeds, and bake for about 30 minutes
8.
Cover with plastic wrap during the entire process. Prevent it from drying out; Dangdangdangdang. . . . . The egg yolk pastry is delicious, some process pictures are not photographed, and I forgot to photograph it when making it.
