Egg Yolk Crisp

Egg Yolk Crisp

1. Prepare the ingredients, weigh the portion, and let the butter soften at room temperature for later use.

2. Make oil skin: 200 grams of flour, 60 grams of butter, 30 grams of sugar, and 80 grams of water. Knead all the ingredients into a dough for later use.

3. Make meringue: 145 grams of flour, 70 grams of butter, knead into a dough for later use.

4. Divide the oil crust and puff pastry into 20 portions each

5. Wrap the puff pastry dough with oily crust dough and place it down.

6. Wrap everything and cover with plastic wrap and cover with a wet towel to relax for 30 minutes. The function of the wet towel is to prevent the dough from drying out.

7. Take a dough and roll it into a strip with a rolling pin, roll up the dough, drain it from the mouth, roll it all up, cover it with plastic wrap and cover it with a wet towel and let it sit for 20 minutes.

8. After 20 minutes, close the rolled dough and use a rolling pin to roll it into a long strip from the top of the rolled dough and drain it downward, cover it with plastic wrap, cover it with a wet towel, and let it sit for another 20 minutes.

9. Take out the salted egg yolk, soak it in white wine, and place it on a baking tray. Put it in the oven and bake at 180 degrees for 8 minutes.

10. Weigh 25 grams of red bean paste and 20 servings for later use.

11. Wrap the roasted salted egg yolk with the weighed red bean paste, wrap all of them and set aside for later use.

12. Fold the noodles in half and squeeze them with your hands. Roll them into a thick middle and thin sides like buns. Wrap the red bean paste stuffing with salted eggs, mouth down and arrange them on the oven, leaving a little space.

13. Preheat the oven at 200 degrees. Wrap all the egg yolk pastry before putting it in the oven. Sweep a layer of egg yolk paste, put it in the oven and bake for 10 minutes. Take out a layer of egg yolk paste, sprinkle with sesame seeds and bake it again. minute.

14. The delicious egg yolk pastry is out.