Egg Yolk Crisp
by zeychou
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Marinate the salted egg yolk with cooking wine for 30 minutes.
2. Preheat the oven 180 degrees in advance, put in the salted egg yolk and bake for about 8 minutes.
3. Divide the red bean paste into 8 portions, 20 grams each.
4. Cut the egg yolk into two and wrap the egg yolk with red bean paste.
5. Put the oily skin material into a large bowl and stir it into a flocculent shape with chopsticks.
6. Put the puff pastry ingredients into another large bowl and stir into a flocculent shape with chopsticks.
7. Knead the oily crust and meringue into a smooth dough, wrap it in plastic wrap, and let it rest for 15 minutes.
8. Divide the oil crust into 25 grams each and the puff pastry into 15 grams each, knead into small balls for later use.
9. Flatten the oil dough and place the puff pastry on it.
10. Wrap the puff pastry with oily crust and squeeze it tightly.
11. Place the finished dough with the mouth facing down.
12. Flatten the dough and roll it into an oval dough.
13. Roll up the dough.
14. Put the rolled dough up, wrap it in plastic wrap, and let it rest for 15 minutes.
15. Flatten the dough and roll it out into a strip of dough.
16. Roll up the dough.
17. Put the rolled dough up, wrap it in plastic wrap, and let it rest for 15 minutes.
18. Preheat the oven 180 degrees. Bend both ends of the long strip of dough, flatten it and roll it into a round dough.
19. Wrap the bean paste and egg yolk filling with the dough, and the mouth is down.
20. Brush the surface with whole egg mixture, dot black sesame seeds, and bake for about 20 minutes until the surface turns golden.
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