Egg Yolk Crisp

Egg Yolk Crisp

1. Mix all the ingredients in the water and oil crust into the bread machine, start a dough mixing program and knead for 15 minutes.

2. The pastry ingredients are mixed and kneaded into a ball.

3. Wrap the kneaded water, oily skin and shortbread with plastic wrap.

4. The egg yolk is sprayed with high-quality liquor.

5. Bake in the oven at 150°C for five minutes, then take it out and let it cool for later use.

6. Divide the oil pastry and water oil into 16 equal parts, roll them into a ball, and cover with plastic wrap.

7. Take a piece of water and oily skin, roll it out, wrap it in a shortbread, and round it with the mouth down.

8. Pack everything in turn.

9. Take a piece of dough and roll it out.

10. Turn it over and roll it up from top to bottom.

11. Roll up all the dough in turn, cover with plastic wrap and relax for 15 minutes.

12. Take 25g of red bean paste stuffing and wrap it into the whole egg yolk, close the mouth and make a round.

13. Wrap everything with bean paste and egg yolk filling.

14. Take out the loose dough and roll it out again.

15. Roll up from top to bottom.

16. Roll up all the dough in turn. This process takes time. Remember to cover with plastic wrap to keep it moisturized and let it rest for another 15 minutes.

17. Take a loose piece of dough and flatten it with your thumb.

18. Fold in half and squeeze out.

19. Wrap it with bean paste and egg yolk filling, slowly gather it from the tiger’s mouth, and round it.

20. Brush with egg wash, top with black sesame seeds, and bake at 180 degrees for 30 minutes.

21. The surface is colored and ready to be out of the oven. After being out of the oven and letting it cool, it will be crisp and slag off.

22. Cut one and see, it's super crisp.

Tips:

The egg yolks will be soaked in oil in advance and baked overnight, and the baking temperature should not be too high.