1. The salted egg yolk is soaked in oil first, and then baked in the oven at 150 degrees for 5 minutes, sprayed with white wine while it is hot
2. Take 25 grams of red bean paste, knead, flatten, and wrap a salted egg yolk
3. Slowly close up with tiger’s mouth, without sealing
4. Put the water and oily skin materials into the bread machine bucket and knead the dough
5. The dough must be out of the film, take it out
6. The dough must be out of the film, take it out
7. Make it into a dough, if it feels too soft, put it in the refrigerator for a while
8. Divide the water-oil dough and puff pastry into 5 equal parts, relax for more than half an hour, and cover them with plastic wrap
9. Take a small dough of water and oily skin and wrap it on a small dough of shortbread
10. Pack one by one, a total of 5 relax for a while
11. Take one squash and roll it into a strip
12. Slowly roll up, all five of them are the same, cover with plastic wrap and relax for 20 minutes.
13. Take another roll and change the direction, flatten it, roll it up, cover it with plastic wrap and relax for 20 minutes
14. Take a loose roll and cut it in half
15. It's best to roll it into a cone shape, I'll roll it into a circle
16. Put in the prepared fillings
17. Slowly close your mouth and squeeze tight
18. Put it in the preheated oven at 175 degrees and bake for about 20 minutes
19. Time is up
20. Section view
Tips:Without listening to other people’s opinions, the final product is really white at the top. In fact, when shaping the roll, the last white part should be cut off. Here is an explanation. My picture 1: The 4 on the left are vacuums purchased online. Packed, the other 6 are raw salted duck eggs that I bought at the vegetable farm. Obviously the quality is much better. They are big and oily.
