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1. Melt the butter for making oil crust and meringue in water
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2. Make oil skin: weigh 400g all-purpose flour, 120g butter, 40g powdered sugar, and 130g water. Put them together in a container and knead the dough by hand.
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3. The oily skin is used to wrap the pastry, so it must have a certain degree of gluten, and knead it for a while to pull out the smooth dough of the fascia.
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4. Cover the kneaded dough with plastic wrap and let it rest for 30 minutes.
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5. Making meringue: weighed 260g low-gluten flour, 150g butter. Put them together in a container and knead the dough by hand.
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6. Cover the kneaded puff pastry dough with plastic wrap and let it rest for 30 minutes.
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7. Put the salted egg yolk in the baking dish and brush with an appropriate amount of white wine. Put it in the middle of the oven, and heat up and down at 160 degrees for 5 minutes until the oil comes out, let cool and set aside. (Because my salted egg yolk is not enough, I split the salted egg yolk in two).
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8. Take out the wake-up dough, divide the oil crust into 22g small doughs, and divide the meringue into 12g small doughs.
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9. Take a piece of oily crust that has been set aside and knead it round, and place the puff pastry between the oily crust.
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10. Wrap it up, round it, and place it down. Wrap all the dough in turn.
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11. Take a dough and roll it into a tongue.
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12. Roll from top to bottom, and close up.
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13. Roll up all the dough in turn, cover with plastic wrap and let it sit for 15 minutes.
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14. Take a loose piece of dough and roll it into a long strip. Roll from top to bottom.
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15. Roll up all the dough in turn, then cover with plastic wrap and let it stand for 15 minutes.
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16. Prepare the red bean paste and salted egg yolk when you relax the dough. The red bean paste is divided into 20-21g small balls. The red bean paste is rounded, pressed flat, and wrapped in salted egg yolk.
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17. Close the mouth and squeeze it, knead it for later use.
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18. Take a loose roll of shortcrust pastry, close it up, and press your thumb down from the middle.
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19. Fold both ends toward the middle, squash, and roll thin with a rolling pin.
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20. Put the bean paste and egg yolk filling on the pastry crust.
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21. Wrap tightly and place it in a baking dish with the mouth facing down.
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22. Brush the egg yolk twice and sprinkle with black sesame seeds. Put it in the middle of the oven and heat it up and down at 180 degrees for about 30 minutes.
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23. It's done!
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24. Don't make the color too dark, you can put tin foil on it after coloring.
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25. Baked after putting tin foil.
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26. Look inside again.
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Tips:1. The oil skin is used to wrap the puff pastry, so it needs to have a certain degree of gluten, so it is necessary to use all-purpose flour. When kneading the noodles, you can properly knead the dough to form a certain degree of gluten and pull out the film; 2. Make the pastry The thinner the puff is rolled out, the more layers there are, the more puff pastry layers, but if you roll it out too thinly, it will break easily and leak out the puff pastry, so you have to master the degree of rolling; 3. Roll out If there are bubbles when opening, you can gently puncture the bubbles with a toothpick and continue the operation; 4. The temperature of the oven should be adjusted appropriately according to the temperament of the oven!
