Egg Yolk Crisp
1.
The salted duck eggs are washed to remove the red mud. The recipe is for 12 pieces. Because I need 24 pieces and the order is issued, I doubled and made 24 pieces. Everyone depends on the actual situation. You can make as many as you want.
2.
Knock out the egg yolk and remove the film outside the egg yolk with your hands. It is said that the salty duck egg is caused by this film, so we have to remove it. Put greased paper on the baking tray and place the egg yolk. The color is bright and very attractive.
3.
Preheat the oven up and down at 160 degrees, bake it for 5 minutes, don’t bake it for too long and it will crack. Take it out of the oven and let cool immediately after baking.
4.
After baking, let it cool off the oven and set aside.
5.
Next, make the oil skin part, put all the ingredients of the oil skin part together, and don't refrigerate the lard.
6.
Knead it into a smooth dough and put it in a fresh-keeping bag to wake up at room temperature for half an hour.
7.
To make shortbread, put low-gluten flour and lard together and grab it with your hands. The lard should also be refrigerated. The lard placed at room temperature is easy to melt. In addition, our hands have the temperature, and it melts off as soon as we grab it. The melted lard is not easy to mix with the noodles, and it will become very sticky. Hands, everyone should wear disposable gloves when making oily pastry. It's really sticky to grab it with your hands.
8.
Just mix the pastry into a dough, don't knead it for too long, don't stick to your hands, cover with plastic wrap and still wake up at room temperature for half an hour.
9.
Divide the bean paste evenly into 12 portions, round, each is 25 grams, take one portion of the bean paste and press flat, put the egg yolk in the middle, use the right hand to push up the bean paste a little bit, try to avoid enveloping the air, let the egg yolk and There are no gaps between the bean paste, otherwise it will burst when roasted, and the mouth should be tightened tightly. Wrap everything and cover with plastic wrap and set aside for later use.
10.
If you wake up for enough time, the oily skin will naturally form a film. It must be a thin, transparent and non-breakable film, otherwise it will be easy to break and mix when rolling.
11.
Divide the oil crust and the shortbread into 12 portions respectively. The oil crust should be 19 grams each, and the shortbread is 15 grams. skin.
12.
After all the parts are ready, take a portion of the oily skin and press it flat, and take a portion of the shortbread and place it in the middle of the oily skin.
13.
Just like a bun, wrap the shortbread with oily skin and pinch it tightly.
14.
Close the mouth down and cover with plastic wrap. After the package is complete, take a portion and press it flat.
15.
Use a rolling pin to roll it into an oval shape, about 5 cm long.
16.
Roll up from top to bottom.
17.
The bottom edge is stretched, the first roll is completed, and the cling film is covered to wake up for 15 minutes.
18.
After waking up, take a portion with the mouth facing upwards and press flat.
19.
Roll into an oval shape again, roll it lightly, don't use too much force, the strength is even, the thickness will be even. This time you have to roll 20 centimeters long. As long as you roll enough length each time, and you roll it twice, then the level will be enough.
20.
Still rolled up from top to bottom.
21.
Roll it all up, cover it with plastic wrap again and wake up for 15 minutes. After waking up, take a portion and press it in the middle with your index finger.
22.
Fold up and press on the right side.
23.
Same as above on the left.
24.
Roll into a circle with a thick middle and thin edges.
25.
Put on the bean paste and egg yolk filling.
26.
Still use the tiger's mouth to push up a little bit, and finally completely wrap the filling, close the mouth and squeeze it tightly.
27.
After everything is wrapped, put it in a baking tray lined with greased paper. There must be a certain distance between each, because it will expand when baking. Preheat the oven up and down at 180 degrees. Brush with egg yolk liquid and sprinkle with black sesame seeds.
28.
Put it in the middle of the oven and heat it up and down at 180 degrees and bake for 30 minutes. Let cool after baking.
29.
Finished product.
30.
Vertical image.
31.
Cute fat white guy.
Tips:
Attention⚠️
First: Be sure to cover the plastic wrap or wet towel during the production process, otherwise the skin will be dry.
Second: You should knead the oily skin smoothly and wake up for half an hour. The film should be thin, transparent and not easy to break, otherwise it will leak and become crispy during the rolling process.
Third: Every time the package must be squeezed tightly, otherwise it will burst when it is baked.
Fourth: Don’t bake the egg yolk for too long, and the temperature is not too high. 160 degrees and 5 minutes are enough, mainly for setting the shape of the bun.
Fifth: Brush the egg yolk liquid twice, after the first pass, and then the second time, each time less, not too much, the bottom will become wet and sticky if it flows down.
