Lotus Paste and Egg Yolk Crisp

Lotus Paste and Egg Yolk Crisp

1. The water, oily crust and shortbread are mixed separately. Because the water absorption of the flour is different, add it as appropriate. Knead until smooth and out of film. The recipe for lard is in the previous recipe.

2. Face up separately

3. The lotus paste filling is divided into 20 pieces and wrapped with egg yolk. The filling of lotus paste is in the recipe for 500 grams of moon cakes.

4. Water oil skin and pastry dough. Divide into 20 pieces. The air is dry and the whole operation is covered with plastic wrap.

5. Water oil dough dough. Wrap the pastry and wrap it.

6. Press flat. Roll into a long bar. Roll up. Wake up for 15 minutes. I made all 20, and after finishing the last one, I almost woke up with the first one.

7. Then put the rolled up vertically. Press flat, then roll it into a long strip. Roll it up again, squeeze the ends together, and round it. I did all 20 of them, and it’s okay to finish the last and the first one. Then roll out the skin, thick in the middle and thin on the sides, and put a filling in. Place it with the mouth facing down.

8. Preheat the oven, brush the egg yolk liquid again, put it in the oven at 180 degrees and bake for 5 minutes.

9. Then brush the egg mixture again and sprinkle with sesame seeds. Continue to bake for another 25 minutes.

10. There is lotus seed paste ~ there is bean paste

11. It is better to knock out the egg yolk with fresh salted duck eggs. Remove the egg yolk film, spray with white wine and bake it for 5-8 minutes, then wrap it.

12. Layers are distinct~