1. Prepare all the ingredients, red bean paste, lard, whole egg liquid, salted egg yolk, and flour.
2. Water and oil skin: 150g all-purpose flour, 22g fine sugar, 2 teaspoons of egg liquid, 15g lard. Put all the ingredients on the plate and mix well, add a proper amount of warm water, and knead into a smooth dough.
3. After kneading it into a smooth dough, take it to the table and knead the dough until it can be stretched to show the state of hand mask. I forgot to take a picture in this step. It takes about 40 minutes from kneading the smooth dough to the appearance of the hand mask.
4. After the dough appears with the mask, cover the mask and relax for 30 minutes. At this time we come to prepare the shortbread.
5. Shortbread: 120g all-purpose flour, 75g lard.
6. Stir the flour and lard evenly to form a dough, cover with plastic wrap and put in the refrigerator to relax. Because the weather is too hot and the lard may melt, so put it in the refrigerator.
7. During the relaxation of the dough, we come to prepare salted egg yolks. This kind of salted egg yolks for baking is available at the vegetable market. If not, you can buy raw salted eggs yourself. Brush the salted egg yolk with sorghum wine, preheat the oven at 160 degrees and bake for about 6 to 10 minutes, and roast the egg yolks.
8. After baking the egg yolks, divide the loosened crust and shortbread into 10 equal parts.
9. Then roll the oil crust into a thick dough crust in the middle, wrap the oil pastry, and place it with the mouth facing down.
10. After wrapping, the plastic wrap is loosened.
11. During the relaxation of the dough, let's prepare the filling. Wrap the salted egg yolk with the red bean paste fried one day in advance. The wrapped filling weighs about 45 grams.
12. The red bean paste I fried myself, because I don’t like to eat oil, so I put less oil and it’s a bit too dry. Buy ready-made, it will be more oily.
13. After wrapping, seal it with Korean film and prepare the puff pastry.
14. Roll the loose pastry dough into an oval long strip.
15. Turn it over, roll it up from top to bottom, and roll it into an oval strip, repeating this cycle four times.
16. Roll out the oily skin, roll it up, and continue to cover with plastic wrap to relax for about 10 minutes.
17. Squeeze both ends of the oily skin into the middle to form a navel, and then roll it out into a thick skin in the middle and thin skin around it.
18. Wrap the fillings prepared in advance, and place them on the baking tray evenly with the mouth down.
19. Brush with egg yolk liquid and sprinkle with black sesame seeds. Preheat the oven up and down to 160 degrees and bake for 30 minutes.
20. The temperature and time are only for reference, and adjusted according to the temperament of each oven.
21. During the roasting process, the firepower should not be too large. It is better to roast for a longer time on a low fire than too high temperature. The skin is easy to scorch when the temperature is high, and the color will not look good. Also, it is best to use the liquid egg yolk at the beginning. Because I stole the steps, I used the whole egg liquid left over from the kneading, but the color was not good, so I brushed the liquid egg yolk again.
22. The freshly baked egg yolk pastry is ready. It is fragrant, although there is a lot of lard in it, it doesn't smell like lard at all.
Tips:1. Pay attention when wrapping the oily crust. The watery oily crust should be rolled into a thick and thin dough crust in the middle, which is convenient for wrapping the shortbread. After wrapping, be sure to pinch the mouth tightly.
2. When rolling the puff pastry, be careful not to roll out the puff pastry. Roll out the pastry several times, the effect will be better.
