Egg Yolk Crisp
by One meter sunshine 612
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Finished picture.
2. Finished picture.
3. Remove the yolk from fresh salted duck eggs.
4. Spray white wine into the oven and bake at 150° for eight minutes.
5. The weight of the bean paste and egg yolk is 50 grams each.
6. Pack all of them for later use.
7. Put all the oil crust materials into the bread bucket and knead into a smooth dough.
8. The ingredients of the pastry are evenly mixed and kneaded into a dough.
9. Divide the oil skin and shortbread into 20 equal parts.
10. Take one oily skin and press it into a shortbread.
11. Close your mouth.
12. Do it all.
13. Roll out into a beef tongue with the mouth facing upwards.
14. Roll up from side to side.
15. All are done, cover with plastic wrap and relax for 15 minutes.
16. Then change it into a beef tongue shape again.
17. Roll up.
18. Cover with plastic wrap again and relax for 15 minutes.
19. Take a loose dough and press in the middle from both sides.
20. Roll it into a round pie and place a wrapped filling to close the mouth.
21. Put everything into a baking dish, brush with egg yolk liquid and sprinkle with black sesame seeds.
22. Put it in the middle and lower part of the oven, heat up to 170° and lower to 160° for 25 minutes.
23. Finished picture.
24. Finished picture.
