Egg Yolk Crisp (butter Version)
1.
Put all the water and oily skin materials in the main ingredients into the bread bucket, knead for about 20 minutes, you can pull out a large piece of glove film
2.
Take out and knead and cover the fresh-keeping bag to wake up for 30 minutes
3.
Knead 65 grams of butter and 120 grams of low-gluten flour in the auxiliary ingredients into a dough. This is shortbread
4.
Divide the water, oily skin and shortbread into 16 equally each
5.
Pinch out the water and oil skin evenly, and wrap it in the shortbread
6.
Close the mouth like a bun, and place it with the mouth facing down
7.
Wrap everything, cover the fresh-keeping bag and wake up for 15 minutes
8.
Take one and roll it out into a long strip
9.
Roll up from one end
10.
All rolled up
11.
Go to another one, close up and roll out
12.
After rolling up from one end, wake up for 10 minutes
13.
Divide the red bean paste into 30 grams each and wrap the egg yolk
14.
Pinch both ends of the meringue to wake up
15.
Roll out gently and put in the egg yolk bean paste
16.
Close the mouth like a bun, and place it with the mouth facing down
17.
Brush evenly with egg yolk liquid, put black sesame seeds, preheat the oven at 170 degrees, put it in the middle layer and bake for 30 minutes~
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