1. I boiled the lard the day before. It is more fragrant. I won't talk about this process. If there is no lard, you can replace it with butter or vegetable oil. The taste does not have the smell of lard.
2. The lard after cooling is whiter in color.
3. I also make red bean paste by myself, because I grow red beans at home, so I use local ingredients. The night before, it was soaked and stewed to soften and then pushed in the sand. There is no bean husk. It is very delicate and sweet.
4. This is the bean paste after shelling. If you find it troublesome, you can buy ready-made ones. If you want to make bean paste, you can send me a message.
5. The salted egg yolk was peeled out by myself when I bought the salted duck eggs. This feels very good, like a lottery. Some yolks are big and some are small, some are oily, some are less oily, and 24 egg yolks are spare.
6. All materials are ready! Put sugar and salt on the all-purpose flour (you don’t need to put this salt if you like sweets, I don’t like it too sweet, so I added some salt) pour water and knead the noodles, put the lard and continue to knead until the surface is smooth. On one side, let it stand for 20 minutes.
7. Then put the low-gluten flour and lard to knead the dough, knead it until smooth and let it stand for 20 minutes.
8. The red bean paste is made into a 20-gram dose with egg yolk in the middle.
9. After 20 minutes, the oily crust and meringue are made into small doses of the same size
10. Wrap the puff pastry into the oily crust to make a big small potion.
11. Then roll the agent into a strip and roll it up.
12. This is what it looks like after one roll. After waking up for 10 minutes, continue rolling.
13. This is how it looks like a second roll of noodles.
14. This is what it looks like after the second roll, and it can be packaged after about 10 minutes.
15. Put the prepared bean paste and egg yolk filling on the dough wrapper after the second rolling, and place it on the baking tray with the bottom facing up.
16. Brush with a layer of egg mixture, sprinkle with sesame seeds, put in a preheated oven, and bake at 180 degrees for 30 minutes.
17. The finished product is out!
Tips:You should brush the liquid egg yolk again while baking, so that the color should look better.
When kneading the noodles, the oily skin should be kneaded until it comes out, which means that you have to knead it thoroughly so that it tastes delicious.
If the bean paste and egg yolk can not be wrapped, you can put the bean paste directly on the dough and then put the egg yolk together.
Although it is delicious, you can't eat too much at one time. Egg yolk and lard are both very blessed things, especially for the elderly and children.
