Lotus Paste and Egg Yolk Crisp
1.
The salted egg yolk was soaked in oil overnight.
2.
The materials for making water and oil leather are placed in a deep dish
3.
First knead into fine particles
4.
Then add water and knead it into a smooth water-oiled dough. Cover with plastic wrap and leave for 30 minutes.
5.
Mixing of ingredients for pastry dough
6.
Knead into a smooth pastry dough, cover with plastic wrap and let stand for 30 minutes.
7.
First make lotus seed paste and egg yolk filling, take an appropriate amount of lotus paste to wrap the egg yolk.
8.
Knead it into a dough and set aside. (This time, the lotus paste filling is too wet and needs improvement)
9.
The loose water and oily skin is divided into 18g/piece
10.
Pastry is divided into 12g/piece
11.
Take a small dough with water and oily skin, flatten it with the palm of your hand, and place a small dough with shortbread.
12.
Wrap the shortbread and close it down
13.
Roll into an oval shape with a rolling pin
14.
Roll up from the beginning
15.
Roll it out again, this time you can roll it out for a long time
16.
Roll it up again, make all of it, and cover with plastic wrap
17.
Take a copy and stand it up
18.
Flatten
19.
Roll out into a thin dough sheet with a thickness in the middle and a thin sheet around the sides, wrap in the lotus seed paste egg yolk filling, close the bottom, seal the bottom tightly not to expose the filling, and place it with the opening facing down.
20.
I do it all well, I don’t know where I learned that I need to press it with my hand, but it affects the appearance. It should be round and round and look good.
21.
Brush the surface with egg yolk and sprinkle with black sesame seeds
22.
Preheat the oven to 190 degrees, and roast the middle layer on the upper and lower fire for 20-25 minutes before it is out of the oven.
23.
Freshly baked
24.
Cut into pieces and taste. Although a lot of oil is reduced in the water and oily skin, it is still crispy and fragrant.
25.
Delicious you can see and smell
