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Egg Yolk Crisp (corn Oil Version)
by _蒍鉨 become good 々
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Take out the yolk of the salted duck egg and brush it with white wine.
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2. Bake at 150 degrees for 5 minutes.
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3. Put the water and oil leather material into the container.
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4. The dough is rough after being kneaded, and it will be smooth if you knead it after proofing, and it is easy to knead a thick film.
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5. The pastry material is added to the container.
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6. It is normal for the kneaded dough to disperse.
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7. 25 grams of red bean paste is rolled into a ball.
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8. Press the red bean paste flat and put an egg yolk in it, and push up with the tiger's mouth to wrap it tightly.
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9. The water and oily skin is divided into 20 grams per serving, and the shortbread is about 11 grams per serving.
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10. Press the water and oily skins flat, put them in the shortbread, and wrap them tightly.
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11. Take a piece of skin, press it flat, and roll it out into a tongue shape.
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12. Roll up from top to bottom.
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13. After rolling all out, cover with plastic wrap and let for 15 minutes.
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14. Roll the dough for the second time, still press it flat and roll it into such a long tongue shape.
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15. Continue to wake up for 15 minutes after rolling up.
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16. Press both sides of the dough in the middle and roll it out thin.
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17. Wrap the red bean paste with egg yolk filling, and slowly push up to tighten it.
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18. After the egg yolk liquid is dispersed, brush it evenly.
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19. Sprinkle with black sesame seeds and preheat the oven at 150 degrees.
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20. Bake at 125°C and 150°C for 30 minutes.
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21. Finished product.
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