Egg Yolk Crisp

Egg Yolk Crisp

1. First make the shortbread, knead the low flour and lard evenly, knead it into a dough, and it is enough if you can't see the flour, wrap it in plastic wrap and keep it in the refrigerator for 30 minutes

2. To make oily skin, in addition to lard, put the other ingredients into a basin and knead to form a dough. Knead it evenly and no flour is visible.

3. Then add the lard in the oil skin and knead it all the way to fuse the lard with the dough

4. Keep kneading, the film is ready, then put it in a basin, wrap it with plastic wrap, cover with a damp towel, and wake up for 40 minutes

5. Take advantage of this effort, brush the salted duck egg yolk with white wine, put it in the oven at 180 degrees, and bake for 8 minutes

6. Divide the shortbread and oil crust

7. Roll the pastry round and put it, the oily skin wraps the pastry so that the pastry cannot be exposed

8. Roll out

9. Roll it up

10. Cover with plastic wrap and damp towel to wake up for 15 minutes

11. Squeeze both ends and fold in half

12. Roll it out again into a strip, then roll it up, cover with plastic wrap and a damp towel to wake up for 15 minutes

13. One 20-25 grams of red bean paste is weighed, wrapped in the cooled egg yolk, and rounded

14. Take a piece of skin and wrap the bean paste flat, round it, seal the mouth, or it will crack, put greased paper on the baking tray

15. Brush the top with egg yolk liquid, sprinkle a little sesame seeds, and bake at 180 degrees for 25-30 minutes

16. I gave it to my sister. She helped me to take pictures.