Egg Yolk Crisp
1.
Prepare the ingredients you need. Low-gluten flour, corn oil, salted egg yolk, red bean paste filling.
2.
All the ingredients in the water and oil skin are placed in a basin and kneaded into a smooth dough. The dough does not come out of the film, but it must be kneaded for a while, knead carefully, knead smoothly, cover with plastic wrap, and let it sit for 20 minutes. The ingredients in the pastry are mixed together to form a pastry dough, and the pastry dough is evenly mixed without kneading.
3.
While the dough is resting, let's make the filling. Wrap each egg yolk with red bean paste. The total weight of the egg yolk and red bean paste is about 45 grams. The red bean paste I used was bought ready-made. I used to make it by myself. This time I didn’t have time to make red bean paste, so I bought it directly.
4.
The egg yolk filling is done, and the oily skin noodles are awake. Take out and knead, divide into 16 small doses, each small dose should be kneaded evenly, knead smoothly. The pastry dough is also divided into 16 small doses and kneaded into small balls. Cover with plastic wrap and let stand for 15 minutes.
5.
Take out a set of water and oily skin, roll it into small round pieces, wrap in 1 shortbread dough, and tighten the mouth.
6.
Use a rolling pin to dry it into a long tongue, roll it up from top to bottom, and roll it tightly, not loose.
7.
Do everything else one by one, and arrange them in a row according to the order. Remember the order of the first and last. If you are a novice, you must remember to cover the whole process with plastic wrap. Of course, you won't need it if you are quick.
8.
Now start to take out your first completed dough roll and roll it out again. This time is obviously different from the first time. It is much smaller than the first roll. Look at the picture below. The top row is the first one. The second roll, the bottom row is the first roll, I leave it here for comparison. Also pay attention this time, and arrange them in the same order as before, remembering the order of the first and last.
9.
Take out the first second roll of dough, press it down from the middle with your fingers, pinch the two ends together, press flat, and roll it into a round piece.
10.
Wrap an egg yolk and red bean paste we just made, arrange it into a round shape, and knead it as smooth as possible. It is best to wear disposable gloves to make yolk cakes, which are easier to operate.
11.
Place the prepared egg yolk pastry in a baking tray lined with greased paper and let stand for 15 minutes. Then brush with egg yolk liquid and sprinkle with a few black sesame seeds. The liquid egg yolk should be mixed with a spoonful of egg white, otherwise the egg yolk is too thick. Black sesame seeds look better. I have used white sesame seeds. It is really not as good as black sesame seeds. Preheat the oven in advance, preheat at 200°C up and down for 10 minutes, then put the yolk pastry into the oven and bake for 25 minutes.
12.
Take it out and put it on the grill to cool, and then keep it tightly sealed. It can be put in the refrigerator in summer and stored at room temperature in winter. This kind of yolk cake is crispy no matter how many days it is left. Mid-Autumn Festival is more than just eating moon cakes. This snack is more delicious than moon cakes. It will be crispy and fragrant after many days. It is easy to make by yourself.
13.
Eat strawberry sandwich chocolate, search the store on Taobao "Puffy Raspberry Brand Store"
Tips:
If you are a novice and the speed is relatively slow, you must cover the whole process with plastic wrap to prevent the dough from losing moisture and becoming dry and hard, which affects the operation.
