Egg Yolk Crisp

Egg Yolk Crisp

1. Mix and knead the water and oily skin materials into a smooth dough, knead until the film can be pulled out, and wrap it with plastic wrap to relax for 30 minutes.

2. Mix the pastry materials with a spatula and knead them into a ball by hand. Cover with plastic wrap and set aside to relax with the oily skin.

3. Prepare egg yolk bean paste filling, 25 grams of bean paste each. Today’s egg yolk is fresh egg yolk taken out of salted duck eggs. You don’t need to process it, you can use it directly. (If the egg yolk is in a bag, you can spray a layer of high white wine on it and put it in the middle of the oven. Take it out for a minute and let cool before use)

4. Egg yolk wrapped with red bean paste.

5. Spherical for spare.

6. The loosened water and oily skin is divided into 16 portions (20-21 grams per portion). Each shortbread is about 15 grams (16 portions).

7. Wrap the shortbread into the round oil crust

8. Tighten the mouth

9. Roll out into a bull tongue shape

10. Roll up

11. Cover the cling film and relax again for 15 minutes

12. Take a loose dough and press it vertically

13. Roll out

14. Roll it up again (cover with plastic wrap and relax for about 10 minutes after rolling it up)

15. Fold inward at both ends and squeeze to form a circle.

16. Roll it out and add a portion of egg yolk bean paste

17. Tighten the mouth

18. Put neatly into the baking tray

19. Brush the surface with a layer of egg yolk liquid and sprinkle some black sesame seeds for embellishment.

20. Fully preheat the oven at 180 degrees, put the egg yolk pastry in the middle of the oven at 180 degrees for about 30 minutes and then come out.

21. The finished product!

Tips:

no.