Egg Yolk Crisp

Egg Yolk Crisp

1. Put the water, lard and icing sugar in the water-oil dough ingredients into a basin, and stir evenly with a hand mixer.

2. After cooling, sift into low-gluten flour and mix well

3. Knead the mixed water and oil dough until it becomes gluten, wrap it in plastic wrap and put it in the refrigerator for one hour

4. Mix the oily skin material lard and low-gluten flour, wrap it in plastic wrap and refrigerate for one hour

5. Dip the salted egg yolk in the white wine, in the middle of the oven at 150 degrees for 10 minutes

6. Divide the red bean paste into 30 grams each

7. Bun the red bean paste into the egg yolk

8. Reunion into a ball

9. Divide the pastry into 20 grams each

10. Divide the water oil skin into 25 grams each

11. Wrap the water and oil leather into the oil leather

12. After wrapping, refrigerate for 15 minutes

13. Roll the refrigerated dough into a tongue shape and roll it up

14. Put it in the refrigerator again for 30 minutes

15. Flatten the refrigerated dough

16. Roll it again into a strip

17. Roll up again and put in the refrigerator for 30 minutes

18. Pinch the two ends of the dough together

19. Roll round

20. Stuffing

21. Packaged

22. Brush an appropriate amount of egg yolk liquid, sprinkle an appropriate amount of black sesame seeds into the preheated oven at 180 degrees in the middle and lower layers for 25 minutes

23. Baked