Egg Yolk Crisp
by Sunny Spring and White Snow on March 3
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Add 150 grams of all-purpose flour, 5 grams of sugar, 50 grams of lard, 65 grams of water, and make a watery oily crust dough. Let stand for 30 minutes.
2. Combine 120 grams of low flour + 60 grams of lard into shortbread
3. Divide each portion of water oil skin into 18 Clintons, and divide each portion of shortbread into 12 grams
4. Take a portion of water and oil skin and wrap it with shortbread,
5. Like a bun
6. Take one, squeeze it, roll it into a beef tongue, and roll it up
7. Roll the mouth upwards, let it stand for 30 minutes, repeat three times.
8. Wrap 20 grams of white lotus paste filling in the salted egg yolk
9. Pack it like a bun
10. As shown in the picture
11. Flatten
12. Brush egg yolk liquid on the surface after filling
13. Sprinkle some black sesame seeds
14. Put it in the oven at 150 degrees for twenty-five minutes!
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