Egg Yolk Crisp

Egg Yolk Crisp

1. Take only the egg yolk for the salted duck eggs and place them on a baking tray lined with tin foil. Preheat the oven up and down at 180 degrees for five minutes. Put in the salted egg yolk and bake for 8 minutes. Remove and let cool for later use.

2. Divide the red bean paste into 30 portions and wrap them in egg yolks and round them.

3. Cover with plastic wrap for later use

4. Put all the ingredients of the oil crust into the bread machine

5. Until you can knead out a large piece of film. You can make stuffing when kneading the noodles

6. You can make stuffing when kneading the noodles

7. Put all the ingredients of the shortbread into a clean basin

8. Mix well with a silicone spatula and keep in the refrigerator.

9. Divide the shortbread into 30 portions.

10. Divide the oily skin into 30 portions, and cover with a loose plastic wrap

11. Wrap the shortbread into the oil crust and press flat

12. Roll it into a beef tongue with a rolling pin

13. Roll it up again

14. Roll everything like this, cover with plastic wrap and let it rest for 15 minutes.

15. Flatten the roll vertically

16. Roll it out again

17. Roll it up again

18. Everything is done this way, cover with plastic wrap and relax for 15 minutes.

19. Squeeze the dough roll from the middle, then pinch the two sides in the middle, squeeze it, and roll it into a round piece

20. Wrap with red bean and egg yolk filling

21. Close your mouth tightly with a tiger's mouth wrap.

22. Place it on the baking tray with the mouth down.

23. After everything is wrapped, the oven is preheated up and down at 200 degrees, the egg yolks are scattered, brush the surface of the egg yolks with a wool brush, and sprinkle with black sesame

24. Put it in the middle of the oven and bake at 200 degrees for 30 minutes

25. If the middle is colored, it is important to cover the tin foil.

Tips:

It’s important that the yolk cake is loose. If you think it’s shrinking, it’s not loose enough