Egg Yolk Crisp
by Cai Cai Baking House
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. Put the egg yolk in a baking tray, dip the rum with an oil brush, brush on the egg yolk, put it in the oven at 180 degrees and bake for 5 minutes
2. After the egg yolk is baked and cooled, wrap the egg yolk with red bean paste and set aside for later use
3. Knead the oily skin and shortbread separately, wrap in plastic wrap and let stand for 15 minutes. The oil crust and the shortbread are divided into 6 equal parts, each is 19g for the crust and 13g for the pastry
4. Press the oil skin flat, put a shortbread, wrap it tightly and close the mouth
5. Place it on a silicone mat and roll it into a long strip, then roll it up
6. After all the rolls are finished, cover with plastic wrap and let stand for 10 minutes. Roll it out again, cover with plastic wrap and let stand for 10 minutes
7. Press your finger in the middle
8. Pinch both ends and squash
9. Put the egg yolk bean paste filling in the middle and wrap it round
10. After packing
11. Beat the eggs, dipped in the egg liquid with a brush, and brush up
12. Then sprinkle some sesame seeds
13. Preheat the box at 180 degrees and bake for 30 minutes
14. Do you smell the fragrance?
