Egg Yolk Crisp
1.
Prepare the filling first. After the salted egg yolk is steamed, add an appropriate amount of pork floss and crush them together.
2.
Then add seasonings and some edible oil according to the situation, to the extent that it can be kneaded into a dough.
3.
Start preparing the basic ingredients, knead all the ingredients for the shortbread, cover with plastic wrap and set aside.
4.
Knead all the raw materials of the water oil skin.
5.
Divide into small ingredients, 9g shortbread, 13g water and oily skin.
6.
Wrap the shortbread with a water and oily skin, pinch it tightly, set aside, cover with plastic wrap, and let it stand still.
7.
Press it flat and roll it out into an oval shape, the length is almost twice the width.
8.
Roll it up from top to bottom, close it down and put it aside.
9.
After 15 minutes, close the mouth and turn to the top and press flat.
10.
Roll it out so that the length is about twice the width.
11.
Roll it up again from top to bottom, close it down, and let it stand still.
12.
You can make fillings while standing. The salted egg yolk and pork floss made before are divided into 10g pieces and 15g bean paste.
13.
The red bean paste wraps the pork floss.
14.
The closing must be sealed and rounded.
15.
It was almost 15 minutes after finishing all the fillings, and the small roll was folded in half.
16.
Roll out into a round slice, being careful not to leak the crisp.
17.
Wrap the prepared egg yolk and bean paste filling.
18.
Squeeze and close the mouth downwards.
19.
Brush the surface with egg liquid and sprinkle with black sesame seeds.
20.
The middle layer of the upper and lower fire of the oven is wide enough for about 17 minutes at 165 degrees!