Egg Yolk Crisp

Egg Yolk Crisp

1. 200 grams of dried red beans soak in cold water for about 12 hours

2. Remove the beans and put them in the pressure cooker

3. Add about 650g of water

4. The pressure cooker has a medium and low heat, 16 minutes from the start of SAIC boiling, or other pots can be used for cooking, just master the heat time

5. Basically, the beans are soft and rotten. And the soup is very little

6. Add sugar, break it with a cooking stick, use a cooking machine, a wall breaker, etc., or use a spoon or other tools to crush it.

7. You don’t need to break it too much to keep the taste of some red beans

8. Put it in a non-stick pan, stir fry on low heat, add sugar in the previous step, you can also put it in this step for operation

9. Stir-fry for a few minutes, a lot of water will be lost, the volume of the red bean paste has been reduced by half, thickened, and the oil can be added. Mix the two oils in advance, add oil in three times, each time you have to wait for the oil and bean paste to blend before adding the next time

10. The bean paste after absorbing the oil will become thinner and softer again, continue to stir fry

11. Stir-fry until it becomes a ball, when it must be baked and pressed, as shown in the picture, it is fine

12. Place it on a plate with the bean paste covered with plastic wrap, and cover until it cools.

13. Prepare the egg yolk: it can be freshly knocked. The freshly knocked egg yolk removes the yolk film and sprays a little cooking wine. You don’t need to bake it in advance. Just spray a little cooking wine directly on the finished egg yolk. I use the finished egg yolk, which is usually the finished egg yolk. The best preservation method is to freeze. The picture shows that after thawing at room temperature, spray a little cooking wine and place it for later use.

14. Knead the water and oily skin and pastry dough separately. The lard is a softened paste-like lard. It cannot be liquid. Knead the watery and oily skin until it comes out of the glove film and put it in a bag to wake up for 20 minutes.

15. Divide the bean paste into 22 grams each, weigh each of the water and oily skins and the shortbread, and divide them into 20 evenly

16. Bean Paste Wrapped Egg Yolk

17. Do well

18. Wrap the shortbread with water and oily skin, do not leak the shortbread dough, pack tightly

19. Roll into a long strip, the specific rolling method is: press flat, press down the rolling pin from the middle, roll up in the middle, roll down in the middle, about 12 cm

20. Roll up

21. Finished all 20, so let the noodles up for 20 minutes

22. Take a dough, put it upright, and squash it

23. It is also rolled up in the middle and rolled down in the middle to make a uniform strip

24. Roll up

25. After 20 of them are done, cover with plastic wrap and wake up for 20 minutes

26. Take a piece of dough, fold it in half like the middle, and press it flat

27. Press the flattening agent, the middle is up, the middle is down, the middle is to the left, and the middle is to the right. If the size is not enough, do another round instead of rolling back and forth. The middle of the dough is thick and the outer ring is thin.

28. Wrap stuffing

29. Push the tiger's mouth to wrap the stuffing, close the bottom and pinch tightly

30. Finished all 20

31. Prepare an egg yolk, brush the surface, sprinkle with sesame seeds

32. The oven is about 175 degrees for 30 minutes, the air stove I use is 160 degrees for 30 minutes

33. Place the pot on the shelf to cool thoroughly

34. Finished product

35. Finished product

36. Finished product

37. Finished product

38. Finished product