Egg Yolk Crisp
1.
Add appropriate amount of flour and lard to make meringue.
2.
Knead until smooth and set aside.
3.
Take appropriate amount of flour, add warm water and lard to make oily skin, knead until smooth and set aside.
4.
Put the egg yolks on the pot in advance and steam them with wine. It takes eight minutes. You can also preheat the oven for eight minutes.
5.
Bean paste is divided into the same size. If you buy ready-made bean paste, you can add cooked glutinous rice flour to neutralize the sweetness.
6.
Take out the wake-up oil crust, roll the pastry into strips and divide them into equal sizes (the pastry is slightly smaller than the oil crust).
7.
The oil crust wraps the meringue.
8.
Wrap in turn and wake up for twenty minutes.
9.
Wake up the time for making the skin to make the filling, and the bean paste wraps the egg yolk.
10.
Wrap them in order for later use.
11.
Roll it out and roll it up as shown in the picture.
12.
Wake up in turn for 20 minutes.
13.
Roll it out and wake up for another twenty minutes.
14.
Squeeze it down and roll it out.
15.
Take a filling and put it in the crust.
16.
Remove the excess dough and knead it into a smooth ball.
17.
Complete the packages one by one for later use.
18.
Preheat the oven, brush the egg mixture into the oven, bake up and down 180 degrees, 30 minutes.
19.
Take out the second brushing egg liquid in the middle and add black sesame seeds to decorate.
20.
Ding! When the time is up, the delicacies are coming... Meng Meng Da.
21.
Finished picture.
22.
very delicious! Crisp dregs!
23.
Dear, come one! It comes with a cup of green tea!
Tips:
The farmhouse self-ground flour I use has a rich aroma of wheat! Lard can also be replaced with butter. I feel that lard is more fragrant! Adjust the time and the size of the oven and the temperature of your own oven accordingly. You can watch the colors in the middle! wish you a happy life!
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