Egg Yolk Crisp
1.
Sprinkle the egg yolk with high-quality white wine and put it in the oven at 120 degrees for about 8 minutes.
2.
Put the oily skin materials together to make the dough. I am relatively lazy. I use the bread machine to make the dough and just release the mask.
3.
To make pastry, mix the low-powder and lard evenly and rub the basin with your hands.
4.
Cover it with plastic wrap like the oily skin and let it stand for 20 minutes.
5.
Taking advantage of this time to make the filling, I made the red bean paste, green bean paste, and lotus paste this time. I made the red bean paste, green bean paste, and lotus paste. The lotus paste did not come out.
6.
Divide each portion of the oily skin into 23 grams, round and set aside, and 13 grams each of the shortbread, round up and set aside.
7.
Press the oily crust gently, put the shortbread in the middle, and do the same as making glutinous rice balls, closing the mouth down and putting it down. This step is the same as just filling the stuffing.
8.
As shown in the figure.
9.
Roll the dough into a beef tongue shape.
10.
Roll down with your fingers.
11.
Roll each one and cover with plastic wrap and let it stand for 15 minutes.
12.
Take advantage of this time to make the stuffing. Press the red bean paste stuffing gently with the palm of your hand, put the salted egg yolk in the middle, and round it like a glutinous rice ball.
13.
You only need to roll it once with a rolling pin, starting from the middle and facing upwards.
14.
Roll it out like this.
15.
Roll it up and line it up and stand still for 15 minutes.
16.
As shown in the picture, place your thumb in the middle and bring the two ends together.
17.
As shown in the figure.
18.
Roll out the rolling pin.
19.
As shown in the figure.
20.
Close your mouth with a tiger's mouth, and pull up with your thumb and index finger in a circular motion. It is important to close your mouth.
21.
Close your mouth down.
22.
Just use egg yolks, add a little bit of clean water to beat evenly with a brush, put in the oven at 150 degrees and bake for 5 minutes.
23.
After 5 minutes, take out and brush the egg yolk liquid again, and finally sprinkle with sesame seeds, and oven 165 degrees for 40 minutes.
24.
Very crunchy and crispy.
Tips:
This recipe is 16 servings, about 75 grams each,
I have a few ovens at home, and I will make double portions no matter what I do.
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