Layers of Crisp-egg Yolk Crisp
1.
First make the water and oil skin, knead all the water and oil skin materials together to form a film, use a bread machine to knead more labor-saving, after kneading, wrap it with plastic wrap and relax it for 30 minutes. Let's make the shortbread. Put the shortbread ingredients together and knead it by hand. At the beginning, it will be looser and continue to knead. It will become a mass. The more you knead it will make it softer. Compare it with the water and oil skin.
2.
Divide the loosened dough into 20 portions, about 13 grams of shortbread and 18 grams of oily skin.
3.
Press the oily skin into a shortbread and close it downward.
4.
Then roll it up into an oval shape. Roll up gently from top to bottom. Cover with plastic wrap and relax for 15 minutes.
5.
Then the interface is facing upwards and roll out into a strip.
6.
Rolled up from top to bottom, it looks like three circles.
7.
Cover with plastic wrap and let it relax for about 15 minutes before wrapping.
8.
Divide the red bean paste into 25 grams each and wrap a salted egg yolk.
9.
Take out a loosened puff pastry dough and press it with your fingers in the middle. Fold the dough around the center into a circle.
10.
Roll into a circle and pack a filling. Close the mouth firmly and place it down.
11.
Put a little bit of water in the egg yolk and stir well, brush the surface and sprinkle with black cheese. Preheat the oven to 180 degrees, middle level, about 30 minutes.
