Egg Yolk Crisp
1.
Prepare the main ingredients, high-gluten flour, low-gluten flour, lard, sugar.
2.
150 grams of high-gluten flour + 40 grams of lard + 30 grams of white sugar, add water and knead the dough into an expanded state.
3.
Mix 90 grams of low-gluten flour + 45 grams of lard into a shortbread dough.
4.
Ingredients: 180 grams of red bean paste, 7 salted egg yolks, 1 egg yolk, and 1 spoonful of black sesame seeds.
5.
Sprinkle the salted egg yolk with wine and bake at 180 degrees for 5 minutes. Take out everything in two.
6.
Put the egg yolk on the bean paste and set aside.
7.
Divide the oily skin dough and shortbread into small doses.
8.
The oil skin is wrapped with shortbread.
9.
Roll out into oval slices.
10.
Roll the dough sheet into a tube and hair for 15 minutes.
11.
Cut each dough roll into two pieces.
12.
Roll it into a round cake and wrap it with red bean paste and egg yolk.
13.
Close the mouth, knead, brush a layer of egg yolk liquid and sprinkle black sesame seeds on top.
14.
Bake in the oven at 175 degrees for 30 minutes.
15.
Baked.
