Egg Yolk Crisp (light Butter Version)
1.
Cut the duck egg yolk in half, smear it with white wine, and bake it at 170 degrees for 10 minutes in the oven (no need to preheat), then take it out and let it cool for later use.
2.
Making water skin: Stir Chinese pastry powder, sugar and butter softened at room temperature into many small balls,
3.
Add warm water in 2 more times, knead into a dough, continue to knead until smooth, cover with plastic wrap and wake up for 20 minutes.
4.
Make oil crust: add cake flour with softened light butter, knead it into a dough, cover with plastic wrap, and wake up for 20 minutes.
5.
Divide the water skin and oil skin into 8 small dough pieces.
6.
Take a piece of water-skin dough and flatten it, wrap it in a piece of oil-skin dough, round it, cover with plastic wrap and wake up for 10 minutes.
7.
Roll the awake dough into long pieces with a rolling pin,
8.
After rolling up from the bottom,
9.
Wake up for 15 minutes with the seal face down.
10.
Roll out the awake dough along the long side and repeat the steps 7~9,
11.
Wake up for another 15 minutes with the seal facing up.
12.
When the dough wakes up for the last time, preheat the oven to 200°C. Divide the red bean paste into 8 portions, and pack half of the duck egg yolk into each portion of red bean paste.
13.
Tighten the waking up dough, roll it flat, wrap it in a portion of red bean paste and egg yolk filling, pinch the dough tightly, and arrange it down on a baking tray lined with baking paper.
14.
Coat a layer of egg liquid on the surface, and when it dries, brush the second layer and sprinkle with black sesame seeds for decoration.
15.
Bake in an oven preheated to 200°C for 20 minutes.
16.
Take out the baked egg yolk pastry and let it cool, ready to be eaten or packaged~
Tips:
1. If the surface of the roasted duck egg yolk is a little burnt, just peel it off gently. If you are not used to the taste of duck egg yolk, you can soak in white wine for about 1 hour before roasting.
2. Always cover the noodles with plastic wrap or fermented cloth to prevent the dough from being too dry. In addition, the dough must be covered with plastic wrap before and after each operation to keep it moisturized.
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
