Egg Yolk Crisp
1.
Prepare the oil skin and pastry ingredients. The lard is frozen and solidified.
2.
Put the oily skin part of the ingredients into the bucket of the bread machine with the mixing blade, the order does not matter, start the kneading program, about 30 minutes, 1-2 kneading programs.
3.
While kneading the oil crust, you can put the oil pastry material into a clean basin.
4.
Wear PVC gloves and knead the shortbread part evenly. Put it into a fresh-keeping bag. Keep in the refrigerator.
5.
Knead the oily skin well, pull it apart, and the film is coming out. It is really recommended to knead out the film. It is easy to roll it out later! Look at the state of the kneading time, until the film is kneaded. Basically 1-2 kneading procedures are just fine.
6.
Put the kneaded oil skins into a fresh-keeping bag, and then put the oil skins in the refrigerator and freeze them together for 30 minutes.
7.
To process the egg yolk, the commercially available frozen egg yolk I used this time has a better taste with freshly beaten. Drain the egg yolks into a baking tray lined with greased paper, sprinkle some white wine, put it in the middle of the oven, up and down 180 degrees, bake for 5 minutes.
8.
After baking it, take it out and let it cool. Divide the fillings. The fillings are 25-30 grams each, and my egg yolk is 12-14 grams each.
9.
Take a filling, knead it into a circle, press the middle into a nest shape, put in the baked egg yolk, use your right hand to slowly gather it up, without completely closing the mouth. Arranged for spare. You can cover it with a plastic wrap or not.
10.
Refrigerate the waking up oil crust, take it out for a while to warm up, weigh the oil crust and shortcrust pastry, divide the oil crust and shortcrust pastry into 12 portions each. Cover with plastic wrap. Prevent oily skin from drying out. Then take a piece of oily skin, round it, and place it on the palm of the left hand (I use PVC gloves to operate it), flatten it with the palm of the right hand, and put the shortbread on.
11.
Wrap the shortbread with oily skin, tighten the mouth of the right hand upwards, be sure to close the mouth, and then discharge in order! Operate this way to the last one, in fact, the first one wakes up.
12.
Take a wrapped dough, close it up, press it flat, and roll it out from the middle, up or down with a rolling pin. You don't need to roll it out too long, and don't roll it back and forth, but do it gently.
13.
Then roll up from top to bottom, arrange them in order, and cover with plastic wrap after each step. Prevent dry skin. All operations are done, you can wake up for 5 minutes. Start two rolls again.
14.
Take a roll, close it up or down from the middle, and roll it out a second time.
15.
Then roll it up from top to bottom. This is the second rolled roll, and it is also in good order and arranged.
16.
Continue to wake up for 5 minutes. Take a second-rolled roll, flatten it from the middle, and press the two ends toward the middle.
17.
Press it slightly, roll it out gently with a rolling pin, and roll it in one direction. Roll it back and forth without flaring, it will be mixed, roll it into a circle, and put the filling ball on it.
18.
Then turn it upside down, with the filling facing down, stick the dough to the filling ball, and then turn it upside down. Use your right hand to slowly close up the mouth. The mouth must be tightened, otherwise it will burst during baking. You can preheat the oven when you pack it, up and down 180 degrees.
19.
Wrap them all and place them on the baking tray. Remember to cover one with plastic wrap to prevent dry skin.
20.
Brush a layer of egg yolk liquid with a brush and sprinkle with sesame seeds.
21.
Put it in the preheated oven, bake it at 160 degrees, and bake it for 5 minutes, then take it out, and brush a layer of egg yolk liquid. You can brush the egg yolk liquid a second time and sprinkle the sesame seeds. Then put it in the middle layer of the oven (I put the layer slightly lower in the middle), turn it up and down 165-175, and bake for 35-38 minutes. Smell the strong scent of agriculture, and finally pay attention not to over-color.
22.
Bake and take out, let cool, at least 2 hours, completely cold and then pack and seal.
Tips:
Tips: Very detailed, no tips! Operate the air-conditioned room in summer, it is too hot to operate!
