Egg Yolk Crisp
1.
The surface of the salted egg yolk is sprayed with white wine to get rid of the smell, and then put in a preheated oven at 180 degrees and bake for 5 minutes
2.
Divide the red bean paste into 25 grams for a spare
3.
Wrap the salted egg yolk with red bean paste and set aside
4.
Combine the oily skin and the oily skin into a smooth dough
5.
The water and oily skin must be kneaded in place to stretch out a transparent film, and then let it stand for 30 minutes.
6.
Divide the oily leather and water oily leather into 16 parts
7.
Take a water and oily skin and squeeze it to wrap a part of the shortbread
8.
Tighten up
9.
Wrap all the dough in turn and cover with plastic wrap and let stand for 15 minutes.
10.
Take a dough and roll it into a beef tongue shape and roll it up from the bottom up
11.
Roll all the dough in turn and cover with plastic wrap and let stand for 15 minutes
12.
Roll out the rolled dough again into a beef tongue shape and roll it up from bottom to top
13.
Take a rolled dough and fold it in half
14.
Flatten the dough and wrap a portion of the red bean and egg yolk filling prepared earlier and tighten with a tiger's mouth
15.
Tuck it down and place it on the baking tray
16.
Make all the egg yolks in turn
17.
The surface of the egg yolk pastry is brushed with egg liquid and sprinkled with black sesame seeds. Preheat the oven at 175 degrees for ten minutes and bake for about 20 minutes.
