Egg Yolk Crisp
1.
Soak the salted egg yolk in oil for 2-3 days in advance, put it in a baking tray, spray an appropriate amount of high white wine, put it in the middle of the oven, heat up and down at 150 degrees for 5 minutes, and cool for later use.
2.
Put the water and oily skin material into the bread machine, knead until the film is formed, and let it stand for half an hour.
3.
Mix the pastry ingredients, knead them into a dough, and keep them in the refrigerator for half an hour.
4.
Divide the water, oily skin and shortbread into 16 portions and round them.
5.
Wrap the shortbread into the water and oily skin.
6.
Roll round, cover with plastic wrap and let stand for 15 minutes.
7.
Divide the red bean paste into 16 equal parts, roll them round, wrap the salted egg yolk one by one, and round them.
8.
Roll the egg yolk pastry into an oval one by one.
9.
Roll up, cover with plastic wrap and let stand for 15 minutes.
10.
Roll out one by one into flat strips.
11.
Roll up.
12.
Cover with plastic wrap and let stand for 15 minutes.
13.
Fold in both ends of the dough.
14.
Roll it out.
15.
Wrap it with bean paste and egg yolk filling, round it, and put it on a baking tray.
16.
Spread egg yolk on the surface and sprinkle with black sesame seeds.
17.
Put it in the lower part of the oven and heat it up and down at 170 degrees for 30 minutes.
18.
After the surface is uniformly colored, it can be out of the oven.
19.
Finished picture.
20.
Finished picture.
Tips:
1. When the temperature is high, the shortbread must be kept in the refrigerator.
2. In each process, the standing time should be enough so that it is not easy to mix and crisp.
3. Adjust the amount of water added to the water-oil skin according to the water absorption of the flour.
4. Adjust the baking temperature according to the attributes of each person's oven.
5. Only 16 can be made here.
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