Lucky Egg Yolk Crisp
1.
The salted egg yolk is sprayed with high white wine and sent to the oven to bake at 150 degrees until it sweats slightly
2.
Wrap the salted egg yolk with oily bean paste, each is about 30 grams, the egg yolk size is different, use bean paste to adjust the weight
3.
Put some ingredients of the oil skin into the cook machine
4.
1st gear and mix well
5.
Turn to gear 6 and continue to stir
6.
Until you can stretch out the glove film
7.
Take 40 grams of dough and add red pigment to knead into red dough, put the red dough and the original color dough in a fresh-keeping bag, and put it in the oven for half an hour
8.
Part of the pastry material is mixed into a dough
9.
Divide the oily skin and shortbread into 9 portions
10.
Flatten the oil skin and pack it into the shortbread
11.
Be sure to squeeze tightly at the closing
12.
Cover with plastic wrap and relax for 15 minutes, roll out into a beef tongue shape
13.
Roll from top to bottom, relax for 15 minutes
14.
Roll the red dough into thin slices and cut into 9 4cm*4cm squares
15.
The edible gold powder is melted with rum, and write Fu, Lu, Shou, and Jubilee on it with a fine brush
16.
The loosened dough should be closed upwards, flattened, rolled into length, and rolled from top to bottom.
17.
Press both sides to the middle
18.
Roll into a round meringue, wrap it with red bean paste and egg yolk, close the mouth and squeeze tightly
19.
Put it in the baking dish and brush with egg yolk liquid
20.
Paste the written words
21.
Put it into the preheated oven and bake at 170 degrees for 35-40 minutes
22.
The baked egg yolk can be kept for a week
Tips:
1. The oily skin and shortbread should keep the same soft and hard
