Egg Yolk Crisp (30 Pcs)
1.
Soak salted duck egg yolks in corn oil overnight for later use
2.
Spray white wine on the surface, put it on the baking tray, and bake at 190 degrees for 8 minutes to get the oil
3.
The red bean paste is divided into 25 g portions, and each portion is filled with salted duck egg yolk
4.
Pack all and spare
5.
Weigh the water and oil leather materials
6.
Weigh the pastry ingredients
7.
Mix separately and knead into dough
8.
Divide 30 parts equally
9.
Take a piece of water and oil and wrap it with a piece of shortbread
10.
Wrap everything and cover with plastic wrap and let it rest for 15 minutes
11.
Take a loose piece of dough and roll it into an oval shape
12.
Roll up from top to bottom
13.
Cover everything with plastic wrap and let it rest for 15 minutes
14.
Take a loose piece of dough and press it flat, roll it out again into an oval shape
15.
Roll up from top to bottom
16.
Cover everything with plastic wrap and let it rest for 15 minutes
17.
Take a loose piece of dough and press it in the middle with your index finger
18.
Fold both ends in half
19.
Press flat and roll it into a thick dough with thin edges in the middle
20.
Put a piece of bean paste and egg yolk filling and wrap it like a bun
21.
Close the mouth tightly and make a round with your hands
22.
Place in a baking dish, brush the surface with a layer of egg yolk, sprinkle with black sesame seeds
23.
Put it in the preheated oven, middle level, upper and lower heat, 160 degrees, about 25 minutes
24.
I can’t help but eat one, the layered puff pastry makes me happy~