Egg Yolk Crisp

Egg Yolk Crisp

1. Make oil skin: 150 grams of low-gluten flour, 22 grams of sugar, 60 grams of water, 55 grams of lard, stir well and knead into a dough.

2. Put it into a fresh-keeping bag and chill and relax for half an hour.

3. Make pastry: 120g low-gluten flour, 60g lard, knead into a slightly sticky dough, seal and relax for 20 minutes.

4. 25 grams of lotus seed paste or red bean paste wrapped tightly with a salted egg yolk.

5. Divide the oil skin into 16 portions, each about 10 grams, take a portion of the oil skin and wrap a portion of the shortbread.

6. Take a wrapped pie crust, flatten it, and roll it into a beef tongue shape.

7. Push gently from one end to roll up, cover with plastic wrap, and relax for 20 minutes.

8. Take a piece of pie crust and roll it into a strip, roll it up, relax for 20 minutes, fold it in half, and squash it.

9. Roll out into round slices, put in the stuffing, and wrap tightly.

10. Brush the surface with egg yolk liquid and sprinkle with black sesame seeds.

11. Put it in the oven and adjust the temperature to 180 degrees and bake for 30 minutes.