Lotus Paste and Egg Yolk Crisp

Name: Lotus Paste and Egg Yolk Crisp
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 320g White lotus paste; 16 capsules Salted egg yolk; 150g High-gluten flour; 90g Low-gluten flour; 40g boiling water; Some White sesame; 1 piece Raw egg yolk; 1 tablespoon Raw egg white; 100g lard; 40g Caster sugar

by Shangshizhiwen

4.9 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

4

After the age of 30, have you found that many friends around you have begun to keep in good health? No more going to bed late, no more clubbing, weekend shows changed from bungee skiing to cafe cinema? More and more people start to show their steps, and won't they go home if they don't climb to the top of the list? The content of the chat, except for the children's courses, the body of the elderly is three-quarters, acupuncture and massage.

Whenever I see teenage children talking old-fashioned about how I was when I was a child, I can't resist the urge to choke them to death. A person's weakness does not only start from the discovery of a white hair on his head, too often, the time itself is enough to make people unable to do what they want.

But life always has to go on, and we ignore the bad ones and decorate every day with joy. Just like when Christmas is clearly one month away, the streets and alleys are full of Christmas trees and lights. The atmosphere is so full that people will be delighted to watch it. Christmas Eve and Christmas this year also happen to be weekends, so the atmosphere of wanting to celebrate will be even stronger.

I planned the Christmas Eve menu in advance, and even decided on the snacks for the afternoon tea, my favorite lotus paste egg yolk cake. During the Mid-Autumn Festival, I bought a lot of white lotus seed paste fillings, and there are two bags left. It is very suitable to use it with egg yolks to make crispy points.

The sweetness of lotus seed paste, the slightly salty glutinous egg yolk, and the crispy melt of the meringue. When you drink it with rose tea, you feel that you have the power to resist life again~~

Lotus Paste and Egg Yolk Crisp

1. Soak the salted egg yolk in peanut oil for 30 minutes.

2. Mix boiling water, high-gluten flour, 60 grams of lard, and fine sugar, and knead it into a smooth water-yellow dough. Mix 40 grams of low-gluten flour and lard, and knead it into a shortbread dough. Wrap them with plastic wrap and let stand for 20 minutes.

3. Divide the white lotus seed paste into 16 pieces, each weighing 20g.

4. Leak the salted egg yolk to remove the oil, take a piece of white lotus seed paste, flatten it in the palm of the palm, put a piece of salted egg yolk, and wrap it into a stuffing ball.

5. Knead both the water and oil skin dough and the pastry dough into strips, and cut into 16 equal parts.

6. Take a water and oily skin dough, squeeze it with your palm, and put a small shortbread dough inside.

7. Wrap the shortbread, close it down, press it firmly and place it on the chopping board and gently roll it into an oval dough.

8. Roll from bottom to top, cover the rolled dough with plastic wrap and let it stand for 15 minutes.

9. Roll the dough into an oval dough sheet, roll it up from bottom to top, cover the rolled dough with plastic wrap and let it stand for 10 minutes.

10. Roll it into an oval again. Continue to roll up from bottom to top.

11. Press down from the middle with your hands, squeeze both sides to the middle, knead it into a circle, and roll it out into a round cake.

12. Put the stuffing ball and slowly push the crust up.

13. Wrap it up like a bun and close it firmly.

14. Put it down on the baking tray covered with tin foil.

15. Preheat the oven to 175 degrees. Brush the surface of the wrapped egg yolk with liquid egg yolk (1 egg yolk, add a tablespoon of egg white and mix thoroughly), and send it to the middle of the oven for 35 minutes.

16. After ten minutes, take it out and brush the liquid egg yolk once, take it out after 20 minutes and brush the liquid egg yolk again, sprinkle with sauteed white sesame seeds, and continue to bake until the end of the program.

Tips:
1. The oven I use is Baicui PE5359WT, you can adjust the time and temperature according to the temper of your own oven.
2. The amount in the recipe can make 16 egg yolk crisps, and the amount of material can be adjusted according to how much you want to make at a time.
3. When sprinkling the white sesame seeds at the end, sprinkle the sesame seeds on an egg yolk cake immediately after brushing the egg liquid. Don't wait until the egg yolk cake is finished before sprinkling. The egg yolk cake is hot and the egg liquid will solidify quickly and it is not easy to stick to the sesame seeds.