Egg Yolk Crisp
1.
Add medium flour, lard, water, and sugar to the container to make oily skin dough
2.
Pour low flour and lard into a container, and turn into shortbread
3.
Pastry dough, oil dough dough wrapped in plastic wrap, let stand for half an hour
4.
Divide the crust dough and the pastry dough into 13 small balls, each of which is about 18g, and the pastry, about 12g.
5.
Flatten the oil skin and wrap the oil pastry
6.
The tiger’s mouth slowly closes upwards, forming a circle, with the mouth facing downwards
7.
Wrap all the oil skin and shortbread in turn
8.
Take a dough and roll it into a beef tongue shape with a rolling pin
9.
Roll up from the bottom up, with the mouth facing up
10.
Do all the volumes in turn
11.
This is the time to process the egg yolk and put it in the oven at 170 degrees for 10 minutes
12.
Take a roll and roll it out vertically
13.
Roll up from bottom to top
14.
Do all the volumes in turn
15.
Take a roll and fold it in half
16.
Pinch it up, closing the mouth down
17.
Roll into round skin
18.
All rolled dough
19.
Toasted egg yolks nourish oil
20.
The red bean paste is divided into small groups corresponding to the yolk of the salted egg
21.
The red bean paste is flattened and the salted egg yolk is wrapped
22.
Form a small group of fillings
23.
Wrap the bean paste egg yolk ball with a dough, and slowly gather it up
24.
Put it in the baking tray with the mouth down
25.
Brush with egg wash, sprinkle with black sesame seeds
26.
Preheat the oven and bake at 180 degrees for 20 minutes
Tips:
1. I made this egg yolk cake twice, with the same amount. The first time I made 13 pieces, the second time I made 14 pieces. The first time I took the photo, half of the phone was out of power, so I continued to take the second time, so there were 13 rolls in the front and 14 rolls in the back. Dear friends, don’t be entangled after watching it~
2. There is no certainty about what to do, so you have to increase or decrease and change according to your actual situation~
