Lotus Paste and Egg Yolk Crisp
1.
Put the water and oily skin materials into the bread machine bucket and knead the dough
2.
The dough must be out of the film, take it out
3.
Put the puff pastry material in the basin
4.
Make it into a dough, if it feels too soft, put it in the refrigerator for a while
5.
Divide the water-oil dough and puff pastry into 10 equal parts, relax for more than half an hour, and cover them with plastic wrap
6.
Take a small dough of water and oily skin and wrap it on a small dough of shortbread
7.
Pack one by one, there are 10 in total, relax for a while
8.
Soak the salted egg yolk in oil first, then put it in the oven at 150°C and bake for 5 minutes, spray with white wine while it is hot, take 25 grams of lotus paste filling, knead, flatten and wrap a salted egg yolk
9.
Slowly gather up with tiger’s mouth, 10 lotus seed egg yolk fillings are all ready
10.
Take a loose dough, flatten it and roll it into a strip
11.
Slowly roll up, all 10 are the same operation, cover the whole process with plastic wrap and relax for 20 minutes
12.
Take another roll and change the direction, flatten it, roll it up, cover it with plastic wrap and relax for 20 minutes
13.
Take a loose roll, close the middle of the 2 heads
14.
Squash and roll out
15.
Put in the lotus seed paste and egg yolk filling prepared in advance
16.
Close the mouth tightly and place it on the baking tray
17.
Brush with a layer of egg yolk liquid
18.
Sprinkle with black sesame seeds
19.
Put it in the oven at 180 degrees and bake for about 20 minutes.
Tips:
1. When the dough is loose, it must be covered with plastic wrap to prevent it from drying and hardening, which is not easy to operate
2. The raw salted duck eggs that I bought at the vegetable farm. The salted egg yolks I took by myself were of good quality, big and oily.
