1. The salted duck egg yolk is soaked in rum overnight, and roasted in the oven at 180 degrees for 5 minutes
2. Put all the ingredients of the water oil skin into the bread machine (or knead it by hand)
3. Knead into a smooth dough with a thin film
4. All the ingredients of the shortcrust pastry are made into a smooth dough, and the water and oily pastry and pastry are respectively covered with plastic wrap and let stand for 30 minutes.
5. Divide the water and oily crust and the shortcrusted crust into 15 portions
6. Take a small portion of water and oil crust and shortcrust respectively, roll out the water and oil crust dough, and wrap the shortcrust dough
7. Close the mouth tightly and face down
8. Make all the puff pastry
9. Take a puff pastry and roll it into an oval shape
10. Roll up from top to bottom
11. Roll up all the puff pastry, cover with plastic wrap and let stand for 20 minutes
12. Take a portion of the pastry and roll it out again
13. Roll up from top to bottom
14. Cover with plastic wrap and let stand for 20 minutes
15. Divide the red bean paste into 25 grams and wrap the salted duck egg yolks
16. Wrap all the fillings
17. Take a portion of meringue, press down the middle finger from the middle, and roll both sides to the middle (as shown in the picture)
18. Roll out into round slices and put in the filling
19. Slowly tighten the tiger's mouth, tighten the mouth tightly
20. Put it neatly on the baking tray (Cashi golden baking tray, dazzling enough! Why are there only 14? One of them fell on the floor while chatting with the chick)
21. Brush the egg yolk evenly, and put an appropriate amount of white sesame seeds that can be cooked
22. Preheat the oven at 180 degrees for 25 minutes (CO-960A temperature at 180 degrees, the preheating time is 8 minutes, which layer is optional, because the heat is evenly placed, it is the same)
23. It's getting golden
24. It's out!
25. The levels are distinct!
Tips:If it is not an air stove, the time and temperature should be based on your own oven!
