1. Soak the egg yolk in white wine or rum to remove the fishy
2. Bake at 150℃ for five minutes in the oven
3. Divide 150g of red bean paste into ten portions
4. Wrap the egg yolk with red bean paste
5. Water oil skin: 80g flour, 30g lard, 35g water, 10g caster sugar, 4/1 teaspoon salt, and form a dough.
6. Shortbread: 80g flour and 35g lard knead into a ball
7. Cover with plastic wrap and relax for 30 minutes
8. Divide into 10 portions each
9. Take a portion of water and oily skin, press flat and pack a portion of shortbread
10. Let the plastic wrap with the mouth facing up and let it relax for 30 minutes
11. After relaxing, take a portion and dry it into a beef tongue shape
12. Bottom-up will roll up
13. After all the rolls are finished, take one piece, press flat, and roll it into a beef tongue shape again.
14. Roll it into a beef tongue, roll it up from top to bottom and relax for another 30 minutes so that there will be more layers.
15. After relaxing, roll out into a disc
16. Like this on the picture
17. One pie crust and one filling are wrapped like a bun, and the mouth is down
18. Arrange evenly in the oven and brush a layer of egg yolk liquid, leaving a certain gap between each
19. Brush the egg yolk liquid once for two minutes and brush it once for a total of three times
20. Garnished with black sesame seeds
21. Preheat the oven in advance, put it in the middle of the oven and bake at 185 degrees for 25 minutes.
22. The super delicious egg yolk pastry is ready to sit down
Tips:1 The lard can be boiled by myself. I just cooked it by myself. It is a bit black but does not affect the appearance and taste.
2 Bean paste can also be made by yourself. I make it by myself. It is sweeter and has an additive flavor.
3 If you don't like to eat egg yolk, you can use half egg yolk or whole bean paste.
4 It’s more verbose. If you have any questions, you can ask me.
