1. Let's deal with the egg yolk first. After the salted egg yolk is rolled in high white wine, bake it in the oven at 150°C for about 10 minutes. You can turn it over and bake it in the middle to minimize the oil. (I used to bake it and soak it in oil, but I found that it did not soak after practice. The egg yolks that are directly baked with oil are more crispy and not easy to harden)
2. Mix all the ingredients in the oily skin, knead until the film is formed, and cover with plastic wrap to wake up for 30 minutes.
3. Mix the pastry ingredients into a dough. Don't knead too much. Cover with plastic wrap and wake up for 30 minutes.
4. The red bean paste is divided into 20-25 grams each. (My bean paste is still a little wet. The bean paste can be fried into a slightly wetter than used in Guangyue, but it should not be too wet.)
5. Take a portion of red bean paste, squeeze flat, and add salted egg yolk.
6. Wrap them one by one with plastic wrap.
7. Divide the wake-up oily skin shortbread into 8 portions each.
8. Take a portion of the oily skin and put it in a portion of the shortbread.
9. Close up and wrap. Cover with plastic wrap, and then press on a damp cloth and let it stand for 10 minutes.
10. Take a portion of the dough and roll it into a long oval shape.
11. Roll up from top to bottom.
12. Roll up one by one and cover with plastic wrap, then press a damp cloth and let stand for 15-20 minutes.
13. Take another portion of the dough and stretch it vertically.
14. Roll up from the head down again.
15. Cover the rolled dough with plastic wrap and press a damp cloth and let it stand for 15-20 minutes.
16. Take one portion and use a sharp knife to divide everything into two. The cut should be as flat as possible, which directly affects the shape of the finished product.
17. Take a portion with the cut side up.
18. Press flat.
19. Fold it into a slightly thicker middle and thinner sheet around it, and turn it over.
20. (The cut side is facing down) Wrap the bean paste and egg yolk filling. Try to keep the spin in the center.
21. Close the mouth and wrap it up, try not to pack in the air, you can pull off the excess of the mouth.
22. Put them into the baking tray one by one, closing the mouth down. The middle of the oven is 170 degrees for about 30 minutes. Can be covered with tin foil in the later period (seal and store after cooling thoroughly, eat as soon as possible within 2-3 days)
23. Finished product
24. Finished product
