Mung Bean Paste Egg Yolk Crisp
by The most beautiful in the beginning ❤
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Put all the ingredients in the water oil skin into the bread bucket.
2. Hecheng dough can pull out the film cover and relax the fresh-keeping film for half an hour.
3. Put the pastry ingredients in the container.
4. Cover the pastry with plastic wrap and relax for half an hour.
5. Soak the salted egg yolks in corn oil for an hour in advance.
6. Put the egg yolk in the oven and bake at 180° for 5 minutes.
7. The red bean paste is divided into 20 grams and rolled into balls.
8. Wrap the egg yolk with red bean paste as shown in the picture.
9. Do it all.
10. Divide the water-oil dough into 20 grams each and knead it round, and divide the oily dough into 13 grams each and knead it together, cover it with plastic wrap and let it rest for 15 minutes.
11. Press the water and oily skin into the shortbread and wrap it up like a bun.
12. Wrap everything in plastic wrap and let it rest for 15 minutes.
13. Roll it into a long tongue shape and roll it up as shown in the figure.
14. Make all the lids and let them relax for 15 minutes.
15. Roll it about 16 cm long and roll it up as shown in the picture.
16. Make all the lids and let them relax for 15 minutes.
17. Use your index finger to press the middle as shown in the figure.
18. The whole lining becomes the shape shown in the figure.
19. Press flat and roll thin.
20. Put it in the stuffing and wrap it up as shown in the picture.
21. Wrap it and close it down.
22. All are done and placed in the baking tray.
23. Brush the liquid egg yolk.
24. Sprinkle sesame seeds.
25. Preheat the oven in advance and bake at 170° for 30 minutes.
26. It's out.
27. Finished picture.
28. Finished picture.
Tips:The oven temperature is determined according to your own oven temperature.
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