Egg Yolk Crisp
1.
Knock the fresh salted egg into a bowl and remove the salted egg yolk.
2.
Wash the remaining protein on the surface with water.
3.
After washing, spread it on the baking tray and spray with high-concentration liquor to remove the smell.
4.
Bake in the oven, 180 degrees, bake for 5 minutes, then take it out and let cool.
5.
Wash the red beans and soak one night in advance, drain the soaking water, pour into the pot and add appropriate amount of water. After the high heat is boiled, simmer for 15 minutes, turn off the heat, cover and simmer for 15 minutes, turn to medium heat and cook the red beans until soft.
6.
Pour the boiled red beans and juice into the food processor and puree them.
7.
Pour the red bean paste into a pan, add oil and sugar in portions and stir fry.
8.
Same as above
9.
Stir-fry until a dough is formed, let cool and set aside.
10.
Divide the red bean paste into 25g portions, wrap the salted egg yolk with red bean paste and set aside.
11.
Take the cake crust and press the middle with your fingers, pinch the two ends in the middle, flatten it with your hands, and roll it out.
12.
Same as above
13.
Wrap the filling with the pie crust, slowly tighten the mouth with a tiger's mouth and pinch it tightly.
14.
Put it into the baking tray with the mouth down, brush the egg yolk liquid on the surface of the egg yolk and sprinkle a little black sesame on the surface.
15.
Same as above
16.
Put it into the preheated oven, 180 degrees, the upper and lower heat of the middle layer, bake for 30-40 minutes.
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