Egg Yolk Crisp
1.
Water surface method: 110 grams of flour, 10 grams of sugar, 35 grams of cooked lard, 45 grams of boiling water, and form a dough, knead and knead well, hair for half an hour.
2.
Shortbread method: 90 grams of flour, 45 grams of cooked lard, knead into shortbread for later use.
3.
Soak the red beans for 6 hours in advance, cook them with a spoon, add corn oil to the wok and cook until 70% hot, add red bean paste and stir fry, then add white sugar (the ratio of red bean paste to white sugar is 2:1), and fry until solidified and formed.
4.
Dip the egg yolks in high white wine, put them in a baking tray, and bake at 150°C for 10 minutes, then set aside.
5.
Roll the surface of the water thinly, wrap it with shortbread, and close the mouth.
6.
Gently roll it into a long tongue-like strip.
7.
Roll up.
8.
Smooth the texture and then roll it into a long strip.
9.
Roll it up again, then fold it in half, close it up, and roll it into a pancake.
10.
Take 10 grams of red bean paste and wrap the egg yolk.
11.
Wrap the egg yolk and red bean paste into the dough, and make it into a small steamed bun shape.
12.
Put it in a baking tray, brush with egg wash, sprinkle with sesame seeds. Heat the oven up and down at 170°C and bake for 30 minutes.
13.
After baking, remove the baking tray.
14.
Crispy on the outside and tender on the inside.
15.
Put it in the box.
16.
Near image.
Tips:
Salted duck egg yolks can be purchased online, dipped in high white wine and roasted in the oven to remove the peculiar smell; you can also buy cooked salted duck eggs and peel them yourself. The packaging box is available in the bakery.
