Egg Yolk Crisp
1.
Prepare the ingredients for the oil crust and shortbread. It is best to put the lard in the refrigerator in advance to form a white shape.
2.
Put the oily skin and shortbread together into a dough to relax.
3.
Remove the film from the salted egg yolk and divide it into two with a thread.
4.
The fried red bean paste, about 25 grams, is divided into 16 portions.
5.
Each portion of red bean paste is wrapped with half a salted egg yolk, rounded and set aside for later use.
6.
After ten minutes of relaxation, the oily crust and meringue are also divided into 16 equal parts. In hot weather, cover with plastic wrap to prevent the oily crust from drying out.
7.
Wrap each portion of oily pastry on the shortbread and let it rest for ten minutes.
8.
Roll the loosened oily pastry dough into a beef tongue shape with a rolling pin.
9.
Then roll it up from top to bottom.
10.
Roll it into a strip, turn it upside down, and roll it into a beef tongue shape with a rolling pin.
11.
Roll it into a beef tongue shape and roll it up again from top to bottom.
12.
After being rolled twice, the two ends are squeezed into a ball in the middle.
13.
Then use a rolling pin to roll out into a thin disc.
14.
Then wrap a ball of red bean paste and egg yolk filling with a round piece, tighten it with a tiger's mouth, and squeeze it with the mouth facing down.
15.
Wrap 16 egg yolk crisps one by one, put them in a baking tray, prepare an appropriate amount of egg yolk liquid, brush two layers on the surface of the egg yolk crisps, and sprinkle some black and white sesame seeds.
16.
Preheat the oven, the middle level is 170 degrees for 40 minutes.
17.
Finished picture.
18.
Finished picture.
19.
Finished picture.
Tips:
The temperature and time are obtained after baking twice in our oven. Sum up the experience, the egg yolk liquid can be brushed two more layers, and the temperature of each oven is different. The original recipe is 170 degrees for 30 minutes. Because of the hot weather, the effect was thin for the first time with the shortbread. Later, after putting the shortbread in the refrigerator and refrigerating for half an hour, it can be kneaded into a ball, so that the three-dimensional shortbread can be easily put into the oil crust.
