Egg Yolk Crisp
1.
To make water and oily skin, mix flour, sugar, whole egg liquid, lard, warm and hot water, and knead it into a smooth and soft dough (depending on the water absorption of the flour, the amount of water needs to be adjusted as appropriate, and it must be kneaded into a soft dough , Can't be too dry). Then make shortbread. Mix the flour and lard and knead until it forms a dough (the list of ingredients is at the bottom of the recipe), then wake up the noodles
2.
Divide the kneaded pastry dough and water-oil dough into equal parts, and cover with plastic wrap
3.
Take a piece of standing water and oil skin dough, flatten it into a round shape, and place the pastry dough in the center of the water and oil skin dough
4.
Wrap it up and place it upside down,
5.
Roll out the wrapped dough into an oval shape with a rolling pin. After rolling it out, roll it up from top to bottom
6.
As shown in the picture, stand up
7.
Flatten
8.
Rotate the rolled dough 90 degrees and roll it out again into an oval shape (this time the oval shape will be longer than the first time). Roll up the dough
9.
And let it rest for 15 minutes (remember to cover with a damp cloth or plastic wrap)
10.
Chestnut stuffing wrapped in egg yolk
11.
As shown in the package
12.
Rounding
13.
Brush egg liquid on the surface, sticky sesame
14.
Put it in a preheated 200 degree oven and bake for about 18 minutes (the finished product weighs about 90 grams each, and you can control the size flexibly)
15.
Finished product
Tips:
Water and oily skin: 100 grams of all-purpose flour, 15 grams of fine sugar, 45 grams of warm water, 2 tsp (10 ml) of whole egg liquid, 10 grams of lard Shortbread: 80 grams of all-purpose flour, 50 grams of lard, chestnut filling: moderately salty The egg yolk is a small amount of ingredient list. I do a lot of this one, so I expect some changes
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