Favorite Egg Yolk Pastry

Favorite Egg Yolk Pastry

1. The salted duck egg is gently knocked to break the eggshell, and the egg yolk is taken out.

2. Soak the egg yolks in white wine for about 10 minutes.

3. Bake at 170 degrees for about 5 minutes to get oil.

4. The red bean paste is divided into 25 grams each.

5. Put one egg yolk in each bean paste bun.

6. Wrap the egg yolk and set aside.

7. The oily crust and shortcrust materials are respectively alive into dough, and let it rest for 20 minutes.

8. The oil skin is divided into 20 parts evenly

9. Roll the oily skin into a leather bag and put a shortbread on it.

10. Pack the shortbread and let it rest for 10 minutes.

11. Roll out a dough into beef tongue rows.

12. Turn it over and roll it up from top to bottom.

13. Leave the lid on and relax for 15 minutes.

14. Roll it into a bull tongue line again.

15. Turn it over and roll it up.

16. Relax for 15 minutes.

17. Take a roll and roll it into a round shape and wrap it with a bean paste egg yolk.

18. It's packed, and the mouth is down.

19. Brush the egg yolk twice and sprinkle with black sesame seeds, put it in the oven 170 and bake for about 20 minutes.

20. Delicious egg yolk crisp... crisp... crisp...