Egg Yolk Crisp

Egg Yolk Crisp

1. To make oily skin, pour all-purpose flour, powdered sugar and lard together in a large bowl, add cold water and stir together

2. Do a good job

3. Wrap in plastic wrap and let stand for 30 minutes

4. Then make the meringue, pour the low-gluten flour and lard into a large bowl

5. Catch a group

6. Wrap it in plastic wrap for later use

7. The salted egg yolk is steamed in advance, and the red bean paste is divided into 25 grams and rounded for later use.

8. Press the red bean paste flat in the palm of your hand, put a steamed salted egg yolk in the middle and wrap it for later use

9. The oily skin noodles and the pastry noodles are divided into 8 equal parts and rounded

10. Press the oily skin flat, put a puff pastry in the middle to wrap it, and wrap the rest of the oily skin and oil core in the same way

11. Roll the pastry into an oval shape with a rolling pin

12. Roll up from top to bottom

13. Roll it up and cover it with plastic wrap and let it rest for 10 minutes.

14. After the relaxation is good, roll the pastry into an oval shape in the same way

15. Roll up from top to bottom, then cover with plastic wrap and let it rest for 10 minutes

16. Press the rolled up long pastry noodles from the middle with your thumb

17. Pinch the two ends toward the middle to squeeze, and then squeeze flat from the interface

18. Then use a rolling pin to roll out into a circle

19. Put egg yolk fillings on the round pastry

20. Then wrap the filling, close the mouth and squeeze it tightly

21. Put the neck down on the table and turn it from the bottom with your hands for better shaping

22. The wrapped egg yolk pastry is placed on a non-stick baking tray at a distance, and the egg yolk liquid is evenly brushed on each

23. Finally, sprinkle some black sesame seeds in the middle, preheat the oven up and down to 180 degrees, put the baking tray into the middle of the oven

24. It's out