Egg Yolk Crisp, Crispy Dregs
1.
First make the water oil skin. Mix all the materials in the water and oil leather part evenly into a dough. Knead the dough for a longer time, be patient, knead until it is smooth and soft is the most basic, the sister paper with plenty of time is best to knead the state of the glove film. The better this step is done, the less likely it is to leak sideways when the bread is pastry. After kneading the dough, seal the bowl tightly with plastic wrap and let it relax in the shade for 30 minutes. It must be sealed tightly, especially in the north where it is relatively dry, and the dough must be carefully moisturized. It will also easily lead to side leakage when it is not packaged in the future.
2.
While the water and oily skin is still relaxing, let's make shortbread dough. In another bowl, mix all the ingredients of the pastry part evenly. Because there is no water involved but only the relationship between oil and flour, it may be very loose and broken at first, not good for agglomeration. But don't worry, take your time, it will be a group in a while. Seal the plastic wrap and keep it moisturized. Set it aside for later use.
3.
Continue to prepare the filling part. The salted egg yolk I bought this time does not need to be pre-baked, it is the kind that can be used when the bag is opened, but the quality is better than the kind that needs to be pre-baked in previous years. ) I don't know the situation of Shenma. (If you buy raw salted egg yolk, you need to pre-process it yourself, or spray it with wine or oil spray. Please consult the shopkeeper that sells your egg yolk when you buy it. They are the silver that knows the rhythm of their goods best.) Divide equally into 12 portions and round.
4.
Wrap all 12 portions of red bean paste on the outside of the egg yolk. The specific method is to flatten the ball of red bean paste, then put the egg yolk on top, and push the bean paste up until it completely covers the egg yolk and can be closed. Then round it too. (I'm lazy to make red bean paste and I need to wash my hands, so I wear gloves. It's not a hygienic addiction, I just don't bother to wash my hands.)
5.
Then you will get 12 big black meatballs as shown in the picture. This is the filling part. It feels like the elixir that Ling Xuzi gave to the black fur monster in Journey to the West, puff haha~ You still have to cover it with plastic wrap, and don't let the balls dry to mess in the wind.
6.
At this time, the water and oil skin made in step 1 should have been loosened. Take out and divide equally into 12 portions. Divide the dough into 12 equal parts. Don't forget to cover the plastic wrap. If the home is too dry, you can cover it with two layers of cling film and then put a damp kitchen towel on the cling film.
7.
Start to wrap the crisp. Take 1 part of the water and oily skin ball, press flat, put 1 part of the shortbread ball on, or push it a little bit to completely wrap the water and oily skin around the shortbread, and finally tighten the mouth.
8.
Close your mouth downward. Put it on the chopping board, squeeze it, and gently roll it out into an oval shape with a rolling pin (don’t try too hard, please treat your pastry gently)
9.
Then roll it up as shown, and you will get a cylinder.
10.
Then flatten the cylinder with your hands, and then roll it out into a strip with a rolling pin, still gently.
11.
Then roll it up again to get the look in the picture. Do this for 12 servings. Everything is done, still moisturized with plastic wrap, and relax for 20 minutes.
12.
After relaxing, take 1 portion, place your thumb on the center of the cylinder as shown in the picture, and then fold the small circles at both ends toward the middle.
13.
Get the sample paper in the picture. The purpose of this step is to hide the circle, the first is not easy to leak, and the second is more beautiful.
14.
Then squeeze it and squeeze it into a large piece of dough with your hands, or roll it with a rolling pin. If you like it~ In short, it will become like in the picture. You can see that although it is squashed, the small circles are still faintly visible. This side will be wrapped in it for a while, so it won’t be exposed.
15.
Take one black ball of the newly prepared filling and place it on the large dough, then wrap it up and tighten the mouth, and a blank is almost complete. This is true for 12 of them.
16.
Twelve are closed and placed in the baking tray. Beat egg yolks or whole egg brush on the top surface. The finished product with the egg yolk is golden, the egg with the whole egg is golden brown, which one you like to use~
17.
Garnish with sesame seeds on top.
18.
Heat the oven up and down at 190℃, middle level, and bake for 25-30 minutes. (The preheating of the oven can be done in step 12.) My oven is 72L, so it is okay to put the middle layer. If you use a small-capacity oven, you can consider placing it on the bottom layer, and then cover it with tin foil when appropriate to avoid sticking to the top. Once out of the oven, please put it on a cooling rack to cool to room temperature, then, here is very important! ! The egg yolk needs to return to the oily process, so hold it back first! Seal it into the box. Waiting quietly and rationally for half a day (preferably more than 4 hours or even overnight), the taste after returning to the oil is the best heyday. Of course, if you are in the late stage of the impaired control syndrome, then you can eat it, eat it, eat it, and announce that you have given up the treatment.
19.
Let's open up and show off the number of lower layers~
20.
Show off again~
