Egg Yolk Crisp

Name: Egg Yolk Crisp
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 125g 208g Medium powder (oily skin); 40g 66g Lard (oil skin); 10g 16g Powdered sugar (oily skin); 1.5g 2.5g Salt (oily skin); 55g 92g Warm water (oily skin); 100g 166g Low flour (buff pastry); 45g 75g Lard (puff pastry); 240g 400g Red bean paste; 12 20 Salted Duck Egg Yolk

by Vicky

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Egg yolk pastry is my mother’s favorite dessert. The outer skin is crispy and the filling contains red bean paste and egg yolk. It is very crisp and sweet. The key to the deliciousness of the yolk pastry. In addition to the crispy outer skin, the filling is also very important. The egg yolk is best to buy the whole raw and salty The duck egg, the egg yolk taken out is very fresh and oily, and the bean paste is best to make by yourself. The bean paste made by yourself is especially pure and delicious. If you don't have the energy to make your own bean paste, you can choose Shunnan low sugar bean paste, which tastes good. The lard should also be freshly boiled, so the freshly baked egg yolk cake is really delicious~~

PS: The amount of 12 pieces in the front, the amount of 20 pieces in the back, 18 grams for each skin, 12 grams of shortbread

Ingredients

Egg Yolk Crisp

1. The cooking machine knead the oily skin material for 20 minutes to form the film, and the oily pastry material is evenly mixed until there is no dry powder. Cover with plastic wrap and wake up for half an hour. The oil dough is divided into 12 (about 18 grams each), and the dough is also divided into 12 (about 12 grams). The oil dough is wrapped in a shortbread, rolled into a long tongue, and covered with plastic wrap to relax for 10 minutes. Roll it out into a tongue shape, roll it up, and relax for 10 minutes.

2. Press the middle of the noodle roll with your thumb, squeeze the two ends together, and roll it out. Pack the prepared egg yolk and bean paste filling, slowly push up to close the mouth, arrange it into the baking tray, and brush with egg wash.

3. Preheat the oven at 180 degrees, bake for 10 minutes, take out and brush the egg mixture again, sprinkle with roasted sesame seeds, and bake for about 30 minutes.

Tips:
For lard, if you are particularly concerned about using lard, you can change it to salad oil, but the shortening effect is not so good, and the taste is not so crispy.

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