Egg Yolk Crisp
1.
Prepare the ingredients.
2.
Put the all-purpose flour, lard, and granulated sugar together.
3.
Add water to knead the dough into a smooth dough, cover it with plastic wrap and let it sit for about 30 minutes.
4.
Put the pastry flour and lard together and knead well, cover with plastic wrap and let stand for 30 minutes.
5.
The oily skin noodles that have been standing still can be rubbed hard by hand, and the glove film is the best, which will help to better cover the oily pastry and not leak.
6.
18 grams of oily skin noodles and 12 grams of shortbread noodles are divided into balls.
7.
Use oil-crusted bread to close the pastry noodles and reunite.
8.
Cover with a piece of plastic wrap and roll the strips from the beginning, roll out all the dough in turn, cover with plastic wrap and let stand for 15 minutes.
9.
Continue to cover with plastic wrap, roll it upright into a strip, roll it up and let it stand for 15 minutes.
10.
Divide the red bean paste into 25 grams each, wrap a salted egg yolk, put some pork floss, and peanuts.
11.
Fold the rested skin in half, pinch it, roll it into a piece from the middle, and wrap it with fillings.
12.
The raw egg yolks are scattered, and the top of the wrapped egg yolks is brushed with a layer of egg liquid, and some meat floss is glued to make hair.
13.
After the oven is preheated, the upper and lower fire middle layer is baked at 180 degrees for about 30 minutes.
14.
After it's out of the oven, use a little strawberry jam to glue the eyes and draw the mouth.
Tips:
1. I used the egg yolk directly. I think it's okay. If you don't worry, you can soak it in cooking oil for a while, or sprinkle it with rum and bake it before wrapping.
2. Cover with plastic wrap and roll the skin to prevent the rolling pin from sticking to the oily skin.
3. Meat floss and peanut crisps are extra for deliciousness, so you can leave them alone.
4. The time and temperature are suitable for most ovens. It is recommended to increase or decrease the time and temperature according to the actual situation of your own oven. The colorful oven performs well regardless of the heating or the bottom flame, and the color of the baked is very uniform. I am often asked if the electronic control is good. Is mechanical control better? I think each has its own advantages. A mechanical knob like this is the easiest and most direct mode. Even if you are baking Xiaobai, the various functions can be seen at a glance. Most of the previous slag trays are galvanized, and cleaning is a bit more expensive. The thing, this one is directly enamel, not only visually more beautiful, but also more worry-free to clean. Buying the kind of degreasing wet wipes will be as clean as new, and roast chicken or barbecue will no longer be afraid of oil everywhere.
