1. Soak the salted egg yolk in corn oil overnight.
2. The lard I use is practiced by yourself, you can buy it or practice it yourself (the method was posted before), or you can use butter (the same method is also posted before).
3. Make oil skin: weigh 400 grams of all-purpose flour, 120 grams of lard, 40 grams of powdered sugar, and 130 grams of water. Put them together in the bread machine and form dough.
4. The oily skin is used to wrap the pastry, so it must have a certain degree of gluten, and knead it for a while to pull out the smooth dough of the fascia.
5. Cover the kneaded dough with plastic wrap and let it rest for 30 minutes.
6. Making meringue: weighed 260 grams of low-gluten flour, 130 grams of lard. Put them together in a container and knead them together.
7. Cover the kneaded puff pastry dough with plastic wrap and let it rest for 30 minutes.
8. Put the salted egg yolk in the oven. If you think the egg yolk is still fishy, you can brush it with an appropriate amount of white wine. Put it in the middle of the oven, and heat up and down at 160 degrees for 5 minutes until the oil is released and let cool for later use.
9. Take out the wake-up dough, divide the oil crust into small doughs of 22 grams each, and divide the meringue into small doughs of 12 grams each. If you want to be bigger, divide it into bigger ones.
10. Take a static oily crust, knead it and flatten it, and put the meringue in the middle.
11. Retract and wrap the dough into a circle, place it with the opening facing down, and wrap all the dough in turn.
12. Take a dough and roll it into a tongue shape.
13. Roll from top to bottom, closing up.
14. Roll up all the dough in turn, cover with plastic wrap and let it stand for 15 minutes.
15. Take a loose piece of dough and roll it into a long strip, the longer the better. Then roll it down from top to bottom, closing the mouth down.
16. Roll up all the dough in turn, cover with plastic wrap and let it stand for 15 minutes.
17. When you relax the dough, prepare the lotus seed paste and salted egg yolk. The lotus seed paste is divided into small balls of 20-21 grams. Knead and flatten into the salted egg yolk.
18. The same goes for red bean paste.
19. Close your mouth and round it.
20. Close your mouth and round it.
21. Take a loose roll of shortcrust pastry, close it up, and press your thumb down from the middle.
22. Fold the two ends in the middle, flatten them with a rolling pin, and roll them out to be thin on the thick side in the middle.
23. Put the prepared egg yolk filling into the pastry.
24. Wrap tightly and place it in a baking dish with the mouth facing down.
25. Brush the egg yolk twice and sprinkle with black sesame seeds. Put it in the middle of the oven and heat it up and down at 180 degrees for about 30 minutes.
26. It's done.
27. Don't make the color too dark, you can cover it with tin foil after coloring.
28. Finished picture.
29. Finished picture.
30. Finished picture.
31. It can also be packed in a packing box.
32. Crisp is not crisp.
33. Let's eat.
