Egg Yolk Crisp
1.
First prepare the ingredients: oily skin material ------ all-purpose flour (or high-gluten flour), water, sugar, oil. Pastry materials: low-gluten flour, oil. Filling: 12 red bean paste with salted duck egg yolk. Surface decoration materials: black sesame, egg yolk. (The oil mentioned above can be lard, butter or vegetable oil or blended oil, but not peanut oil, because the taste of peanut oil is too strong and it will grab the taste)
2.
Sift the oily skin materials (except oil) into the basin first, knead it into a dough, add a small amount of oil and knead well. Cover with plastic wrap and let stand for 30 minutes. Similarly, mix the pastry ingredients and knead them into a ball, then cover with plastic wrap and let stand for 30 minutes.
3.
When the dough is standing still, the duck egg yolk can be sprayed with a small amount of white wine to steam or bake. Divide the red bean paste into equal portions, wrap in egg yolk, and rub rounds for later.
4.
Divide the oily skin and shortbread into 12 equal parts (the oily skin is bigger than the shortbread), cover with plastic wrap and let stand for 30 minutes.
5.
Press the oily skin into the shortbread and rub it round, cover with plastic wrap and let it stand for 30 minutes.
6.
After the dough has been set aside, you can start rolling it out, roll it into an oval shape, and then roll it up from top to bottom. Cover each such dough with plastic wrap and let it rest for 15 minutes. Start to wrap, take a dough roll and press it vertically, roll it out, and wrap the bean paste and egg yolk filling into the mouth. (If you like the dough with more layers, you can roll it several times)
7.
Put baking paper on the baking tray and put in the wrapped dough. Use a brush to gently brush the egg yolk on the top of the dough. Finally, sprinkle black sesame seeds on top. Preheat the oven up and down to 200 degrees for 5 minutes. Then add the egg yolk and bake for about 20 minutes. The delicious egg yolk cake is ready to go!
Tips:
1. The elasticity of the oily skin should be larger than that of the shortbread, so that it can be covered.
2. Do not put too much oil or it will return to oil easily.
3. The layer is suitable for 3-5 layers, and the baking time should be increased for more layers. The taste is slightly worse.
