1. Put all the oily skin materials in a clean basin and stir evenly with a spatula, and then knead it into a smooth dough. Knead as much as possible to make the dough stretch into a film, so that it will not be mixed when rolling.
2. Put the B pastry ingredients in the basin and stir evenly with a spatula to form a dough. Cover with plastic wrap and relax for 30 minutes.
3. When the dough is loosened, the inset can be operated in advance, and the salted duck eggs can be broken up and the yolks can be washed for later use
4. Divide the red bean paste into 16 evenly sized portions, knead and squeeze them into the salted egg yolk and knead them round for later use. It is stated that I accidentally bought a salted egg so I only made 15 of them. There are 16 prescriptions!
5. After all the egg yolks are wrapped, the puff pastry can be manipulated. First, divide the oil crust and the puff pastry into 15 equal parts, and flatten the oil puff to wrap the pastry. [It can be divided into 16 portions, I can only make 15 portions without one egg yolk, and the recipe can make 16 portions]
6. After wrapping, roll it into a beef tongue shape with a rolling pin, roll up the lid, and relax the cling film for 15 minutes
7. After the relaxation is good, continue to roll into a beef tongue shape. When rolling, be gentle and do not roll the oily skin to prevent it from mixing. Cover with plastic wrap and wait for 15 minutes.
8. Pick up one and press it with your finger in the middle, so that the two ends are tilted and press in the middle.
9. Roll out the puff pastry, put it on the inset bag and tighten the mouth down
10. After wrapping, put it into the baking tray and brush with egg yolk liquid and sprinkle with an appropriate amount of black sesame seeds.
11. Put it in the middle of the preheated oven at 180 degrees for 30 minutes
12. After baking, take it out and put it on the net to eat. I like the freshly baked egg yolk pastry.
13. Is it tempting to cut the finished picture?
Tips:1. The salted egg yolk is knocked out directly from the salted duck egg. If you choose the salted duck egg, you must choose the salted duck egg for a longer time. Otherwise, the egg yolk is soft and not easy to wrap and the finished product does not flow out. The taste will also be affected. 2. The temperature of each oven will be somewhat different. The time and temperature are for reference only.
