Egg Yolk Crisp

Egg Yolk Crisp

1. Mix ordinary flour, 50 grams of lard and water in the main ingredients to form a dough, and divide it into 12 small portions. Mix the medium and low powder of the seasoning with 55 grams of lard into a dough and divide into 12 small portions

2. The main ingredient (oil skin) is flattened and the seasoning (shortener) is wrapped, rounded, and 12 pieces are completed in turn

3. Take the first wrapped oily pastry and roll it into a duck tongue shape

4. Roll up from bottom to top, complete in turn

5. Roll it into a duck tongue shape again, roll it up from bottom to top, and finish in turn

6. fold

7. Rounding

8. Prepare the core, weigh 40 grams of egg yolk and red bean paste

9. Red bean paste, flattened, wrapped into egg yolk, rounded

10. Flatten the skin and wrap it with bean paste and egg yolk

11. Close the mouth down, put into the baking tray, 165 degrees for 35 minutes, bake for 15 minutes, take out, brush the egg mixture and sprinkle with sesame seeds