Egg Yolk Crisp

Name: Egg Yolk Crisp
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 200g Low powder; 60g lard; 20g Sugar; 100g water; Some Salted egg yolk; Some Homemade red bean paste

by Savory Pudding

4.9 (1)

Favorite

Difficulty

Hard

Time

48h

Serving

In fact, the egg yolk crisp is prepared for the Mid-Autumn Festival. The egg yolk, fried bean paste, and boiled lard are marinated one and a half months in advance. But sadly, I made a lot of moon cakes before the Mid-Autumn Festival, plus the ones made at home, they couldn't be consumed at all, so I put them on hold. As a result, my egg yolk was over-marinated, and only 8 of them were barely usable after picking up 20 eggs. People who want to knock the egg yolk by themselves must pay attention to it. When it is time to knock, don’t wait too much like I did.”

Ingredients

Egg Yolk Crisp

1. Egg yolks are roasted in advance to 8 minutes cooked

2. Wrap with red bean paste. The total weight is 35g

3. 1. Shortbread: Mix lard with low flour and knead into a ball

4. 1. Shortbread: Mix lard with low flour and knead into a ball

5. Water and oily skin: low powder, lard, sugar, knead into coarse grains, add water to knead to form a smooth dough, wake up for at least one hour (I will directly refrigerate for one day)

6. Water and oily skin: low powder, lard, sugar, knead into coarse grains, add water to knead to form a smooth dough

7. Wake up the noodles for at least one hour (I just refrigerate for one day)

8. Take out the oily pastry and warm it up and divide it into 16 portions (8 I made egg yolk pastry, 8 chrysanthemum pastry).

9. The oil skin wraps the shortbread

10. The oily skin wraps the shortbread

11. Roll it up vertically and then roll it up

12. Roll it out vertically and roll it up, then relax for 20 minutes

13. Roll it sideways

14. Roll up

15. Relax for 20 minutes

16. Press the two sides of the dough that has been rolled twice to the middle

17. Roll into skin

18. Wrap the red bean paste divided in advance

19. Brush the egg yolk liquid and sprinkle with sesame seeds 170°. 40 minutes

20. Brush the egg yolk liquid and sprinkle with sesame seeds 170°. 40 minutes (gently squeeze both sides of the egg yolk with your hands, and it will be fine if you feel loose)