Egg Yolk Crisp
1.
Sift the flour and oil skin material (65g butter), mix and knead evenly
2.
Sift low powder and mix with softened butter (55g)
3.
Put the mixed pastry materials in the fresh-keeping bag and relax for 30 minutes
4.
Soak the egg yolks in edible oil for 2 hours in advance, spray high white wine into the oven preheated at 180 degrees and bake for about 5 minutes, just observe whether the oil will come out
5.
Divide the red bean paste into 12 portions.
6.
Press the red bean paste into a nest shape and put an egg yolk on it
7.
Don't fill it up and leave a little space.
8.
The loose dough is evenly divided into 12 portions
9.
Wrap the shortbread with oily skin, with the mouth facing down
10.
With the seal facing upwards, flatten it with your hands, and use a rolling pin to roll it up and down from the middle.
11.
Roll up 3 times from top to bottom, cover with plastic wrap and relax for 15 minutes
12.
Then start the second roll from the first one, with the opening facing up, roll it up in the same way, and relax for about 15 minutes.
13.
Pick up a rolled dough and press it in the middle to tilt the 2 ends up.
14.
Use your hand to gather the irregular edges to the middle and press to flatten them into a circle.
15.
Put a bean paste and egg yolk filling and gather it up with the help of the tiger’s mouth
16.
Slightly arrange the shape and place it in a baking pan covered with oil steps.
17.
Brush the surface with egg yolk liquid, and stick black sesame seeds on the top of each egg yolk pastry with the tip of a rolling pin.
18.
Preheat the oven at 200 degrees, heat up to 200 degrees, lower the heat to 180 degrees, and bake the middle layer for 25 minutes.
Tips:
If the upper and lower fire cannot be adjusted individually, the temperature is 190 degrees. Lightly pressing the edge of the hand has a layered feeling indicating that it is ready.
