Egg Yolk Crisp

Egg Yolk Crisp

1. Mix all the materials in the water, oil, and leather together, and knead out the film.

2. The ingredients of the pastry in the ingredients are also mixed together, knead the dough, the water-oil skin and the pastry dough separately, wrap in plastic wrap and relax for 30 minutes

3. To deal with the salted egg yolk when the dough is relaxing, the fresh duck eggs I bought are knocked out, and the white film on the outside of the egg yolk must be cleaned. That thing is very fishy.

4. Sprinkle the cleaned egg yolk with white wine, and bake it in the oven at 180 degrees for a few minutes. The egg yolk can be taken out when the oil starts to come out. Don’t bake all the oil in the egg yolk.

5. The weight of egg yolk and bean paste together is 40 grams

6. Wrap the egg yolk with red bean paste, round it, cover it with plastic wrap, and put it in the refrigerator for a while. Of course, you can also leave it in the refrigerator.

7. The loosen water and oily skin and shortbread, each divided into 16 equal parts

8. Pastry in water and oil leather

9. Wrap everything, cover with plastic wrap, and relax for 15 minutes

10. Take a dough and roll it into a beef tongue shape, no longer than the length of your thumb and index finger.

11. Roll up from top to bottom, close the mouth and put it down, make all of them, change the plastic wrap, and relax for 15 minutes

12. Close the mouth downwards, roll it up vertically, and use your harvest for the same length

13. Roll up from top to bottom, cover with plastic wrap, and relax for 10 minutes

14. Press the middle of the dough

15. Pinch the 2 sides to the middle, roll out with a rolling pin into a round dough

16. Wrap in egg yolk and bean paste

17. Pinch the bottom of the mouth tightly

18. One egg yolk is scattered, and the surface is brushed with egg yolk liquid. After it dries, brush again, and then sprinkle some black sesame seeds on the surface

19. Preheat the oven well, 180 degrees for about 30 minutes

20. good to eat

Tips:

Liquor use high liquor dough covered with plastic wrap or damp cloth throughout the entire process to prevent the dough from drying out