Egg Yolk Crisp
1.
Prepare the required materials, the recipe can make 16 egg yolks (65-70 grams).
2.
Buy ready-made salted egg yolks and soak them in oil overnight.
3.
Place the salted egg yolk soaked in oil on a flat baking tray and put it in the middle of the oven. Heat up and down at 180 degrees for 5 minutes until the surface of the egg yolk is oily and it is half cooked. After taking it out, let the egg yolk cool on the baking tray. Time and temperature are for reference only!
4.
After the red bean paste is fried, let it cool. If you find it troublesome to fry the red bean paste, you can buy the ready-made red bean paste. The purchased red bean paste will be very sweet. You can control the amount of sugar and oil if you cook it yourself!
5.
Let the red bean paste cool and divide it into 16 small portions, each 25g, round and cover with plastic wrap.
6.
Press the red bean paste flat with your palms, put on the salted egg yolk, slowly push up the red bean paste, wrap the salted egg yolk, and pinch the joint tightly.
7.
With the opening facing down, cover with plastic wrap and store in the refrigerator for later use.
8.
Pour all the low-gluten flour, sugar, lard and water in the water and oil skin into the mixing bucket of the bread machine, and start the kneading process. The same is true for hand kneading. To knead the dough elastically, the dough becomes smooth and firm. Wrap the oily skins in plastic wrap, seal and let stand for 30 minutes.
9.
This is the detailed picture of the water and oily skin. Try to knead it to the expansion stage, which is commonly referred to as "glove film". The crisping effect of the egg yolk cake will be very good! But I tried it, and I didn’t knead out the glove film, and I can make a delicious egg yolk cake, so don’t worry about this!
10.
At this time, let’s make a shortbread. Mix the low-gluten flour and the pork that has been softened at room temperature with a spatula. Then knead it into a dough with your hands. Warm it with your hands to soften the lard. Soon the lard and flour will become a dough. plastic wrap.
11.
Then divide the shortbread and oily skin into 16 small portions, round them, and cover with plastic wrap.
12.
Squeeze the oil crust by hand, put the oil pastry on it, and wrap the oil pastry into the oil crust, closing the mouth downwards.
13.
After wrapping, you still have to cover with plastic wrap and let it stand for 10 minutes, otherwise the skin will dry out, remember!
14.
Use a rolling pin to gently roll the pastry dough into an oval shape.
15.
Roll into a roll, close the mouth down, cover with plastic wrap and wake up for 10 minutes.
16.
With the mouth facing upwards, press down again to roll it out into a long strip.
17.
Roll into a roll, close the mouth down, cover with plastic wrap and wake up for 10 minutes.
18.
Press once in the middle of your finger, pinch both ends to squeeze it.
19.
Flatten the dough and roll it into a round shape, with the smooth side facing out, and put the bean paste filling on the inside.
20.
Wrap the puff pastry with the bean paste filling, squeeze it tightly with the mouth facing down. Wrap it and cover with plastic wrap and let it rest for 15 minutes.
21.
Put it on oiled paper, brush with egg yolk liquid, and sprinkle with black sesame seeds.
22.
Put it in the penultimate level of the oven, heat up and down 180 degrees, and bake for 30-35 minutes.
Tips:
1. If the room temperature exceeds 20 degrees, the proofing process needs to be placed in the refrigerator.
2. I bought the salted duck eggs in packages. You can also buy raw salted duck eggs, and take the egg yolk inside after knocking it open. Remember to remove the film on the outside of the egg yolk.
3. The process of making meringue must be covered with plastic wrap, otherwise the skin will become dry, which will affect the finished product.
4. The amount of recipe can make 16 egg yolk crisps (65-70g).
