Hot Noodle and Egg Yolk Crisp
1.
Preparation: Soak the salted egg yolk in oil overnight;
2.
Remove the soaked salted egg yolk and put it on a kitchen paper towel to absorb the excess oil, and set aside;
3.
Pour the flour, sugar and lard needed in the water and oily skin materials into a small basin and knead roughly;
4.
Pour boiling water and stir quickly. When the water is basically absorbed, it will form a dough, cover it with a damp cloth and set aside;
5.
Pour the flour and lard required from the pastry ingredients into a small bowl, mix well and form a dough;
6.
Divide the mixed water-oil skin dough and shortcrust dough into 20 parts respectively, and cover them with a damp cloth for use after rounding;
7.
Take a water and oily skin dough, roll it round and put a shortbread dough in the center;
8.
Wrap the pastry dough and pinch tightly;
9.
Then put the mouth down and squash;
10.
Use a rolling pin to roll it out into an oval shape;
11.
Then roll it up from one end;
12.
In turn, wrap all the pastry dough in the same way as above, roll it up, cover with a damp cloth and set aside;
13.
Take a rolled roll and squeeze it;
14.
Use a rolling pin to roll out a long strip from the middle to both ends;
15.
Roll up from one end again;
16.
Roll out and roll up all the dough in sequence as described above, cover with a damp cloth and set aside;
17.
Take a salted egg yolk and weigh 40g with the filling;
18.
Round and flatten the filling, then wrap the egg yolk in the filling and round it for later use;
19.
Take a previously rolled dough, push the two ends toward the middle, and squash;
20.
Use a rolling pin to gently roll into a circle;
21.
Put a filling with egg yolk in the middle;
22.
Pinch tightly after wrapping;
23.
Put it into the baking dish with the mouth closed downwards;
24.
Brush a layer of egg yolk liquid on the wrapped dough in turn, and then sprinkle an appropriate amount of black sesame seeds;
25.
Put it into the middle layer of the preheated oven, and bake it at 170 degrees for 25 minutes in the air-bake mode;
26.
Then turn to the tube + air baking mode and continue to bake at 170 degrees for 5 minutes;
27.
It can be sealed and preserved after being out of the oven and letting cool;
Tips:
1. When making water and oily skins, do it quickly after adding boiling water, and then knead the dough thoroughly;
2. The process of wrapping the pastry is not difficult, pay attention to the movement when rolling is gentle and fast, do not roll back and forth repeatedly, basically there is no big problem;
3. At the end of the baking process, the heating mode is switched to color the skin, which can be selected according to personal preference;
