Egg Yolk Crisp
1.
Soak the salted egg yolk with corn oil or colorless and tasteless edible oil two days before use, so that the soaked egg yolk is particularly delicious.
2.
Let's make the oil crust, first put all the ingredients of the oil crust in the bread bucket (if you don't have a bread machine, you can only knead it by hand).
3.
It is important to turn on the bread machine and knead until the surface is smooth and the film can be pulled out.
4.
Take out the kneaded oil skin and set it aside to relax for 15 minutes (don't forget to cover with plastic wrap).
5.
Put the pastry ingredients in a large bowl and knead it into a dough. This process requires patience, because the pastry will be very soft. After kneading, let the pastry stand for 10 minutes.
6.
Take an egg yolk and red bean paste. The total weight of the egg yolk and red bean paste I used is 40 grams. The red bean paste is patted gently with your hands, and the egg yolk is placed on it.
7.
Wrap the egg yolk with red bean paste, slowly use the tiger’s mouth to close up, and finally slowly close the mouth until the red bean paste completely wraps the egg yolk in turn, wrap all 20 egg yolks with red bean paste, after all the bean paste and egg yolks are made, use preservation Cover the membrane and set aside for later use.
8.
Divide the oily crust and shortcrusted dough into 20 equal parts, gently round the oily crust and shortcrusted dough, cover with plastic wrap and let it stand for 15 minutes. There must be no less standing steps in each process.
9.
Take an oily crust and roll it into a round shape. Place the shortbread on top of the oily crust. Wrap the shortcrusted pastry with the crust. Slowly use the mouth of the tiger's mouth to close up. Finally, slowly close until the oily crust completely covers the shortbread. it's the same.
10.
Wrap all the oil skins and pastry in turn, and let stand for 15 minutes.
11.
Roll the first time after 15 minutes: take 1 puff pastry and gently squeeze it into an oval sheet.
12.
Then push the roll from top to bottom, closing it down.
13.
Roll out all the oily skin and shortbread in turn, cover with plastic wrap and relax for 30 minutes.
14.
After the relaxation is good, roll the roll for the second time, with the mouth facing upwards, and roll it to about 18 cm.
15.
Still push the roll from top to bottom, and roll it up as shown in the picture. After all the oily skin and shortbread are rolled, continue to relax for 30 minutes.
16.
After the relaxation is complete, take 1 puff pastry, press it in the middle of the closing, pinch both sides, squash and roll it into a round shape.
17.
Put the egg yolk bean paste on the round oil-skin pastry, wrap the pastry with the oil-skin pastry, and slowly close it up with the mouth of a tiger.
18.
Finally, slowly close the mouth until the oily skin and shortbread completely wraps the egg yolk and bean paste. This process is also the same as the operation of wrapping the egg yolk. Finally, squeeze it tightly, closing the mouth downward.
19.
Wrap all the egg yolk crisps and let them rest for about 15 minutes.
20.
Brush a layer of egg yolk liquid on the egg yolk pastry, sprinkle with black sesame seeds, preheat the oven to 180 degrees, bake for 30 minutes, and let it cool before serving.
Tips:
Lard can be made by yourself, it will be more fragrant.
Lard can also be replaced with corn oil or butter.
During the production process, the oily skin and shortbread should be covered with plastic wrap for later use to prevent the skin from drying out.
