Name: Egg Yolk Pork Floss
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g (oily skin) All-purpose flour; 30g (oily skin) Powdered sugar; 53g (oily skin) lard; 60ml (oily skin) water; 120g Low-gluten flour (puff pastry); 60g Lard (puff pastry); 200g Pork floss; 10ml Corn oil; 10 Salted egg yolk; 10g Black sesame

Egg Yolk Pork Floss

1. Pour in the oily skin material and start the dough mixing program. The two programs are basically OK. It takes about half an hour. It is best to pull out the film. It doesn't matter if you can't pull it out. Try to knead it as tough as possible. Relax for more than 30 minutes.

2. The egg yolk can be made during the kneading process, and the egg yolk can be knocked out.

3. Knead flour and lard to form a moderately hard dough, and then relax for more than 30 minutes.

4. The egg yolk is steamed.

5. Press it into mud while it's hot.

6. Use a food processor to break some of the pork floss you made yourself.

7. Pour into the egg yolk, add oil and mix well.

8. Knead into 20 grams of pork floss and egg yolk filling.

9. Relaxed dough.

10. Wait into even equal parts, spheronize and relax for a while.

11. The oily skin wraps the shortbread, it is important to close the mouth.

12. After wrapping, relax a little, and cover with plastic wrap to prevent the skin from drying out.

13. Flatten the dough, roll it out into a uniform beef tongue shape, and roll it up.

14. All are done, cover with plastic wrap and relax for 15 minutes.

15. Roll out the dough and roll it up.

16. All are done, cover with plastic wrap and relax for 15 minutes.

17. Fold the dough in half and roll it out.

18. Put the stuffing.

19. Close your mouth and push up gently.

20. Squeeze the mouth tightly and place it down.

21. Do it all.

22. Brush with egg yolk liquid, brush two layers, and sprinkle with black sesame seeds.

23. The upper and lower fire at 180 degrees for 30 minutes.

24. Customize the baking time according to the degree of color in your own oven.

25. Let it cool before eating.

26. Very crispy skin, distinct layers, super filling.

Tips:
1. Knead the skin as far as possible to be tough or out of the film, so that the skin is not easily broken during the wrapping process.
2. The dough must be covered with plastic wrap to relax.
3. The egg yolk is brushed twice and the coloring effect is better.