Net Red Salted Egg Yolk Biscuits

Net Red Salted Egg Yolk Biscuits

1. Make water oily skin. Pour low-gluten flour, soft white sugar, softened butter, and water into the bowl, mix it evenly with a spatula, then knead it into a ball, cover with a layer of plastic wrap, and let it stand for 15 minutes.

2. Separate the egg whites and yolks of the salted duck eggs, take out six duck yolks, put them in the microwave oven and cook them

3. After being cooked, pour it into a food processor, beat into a puree, and then transfer to a large bowl

4. Add the softened butter and mix well with a spatula until there are no particles

5. Pour in low-gluten flour and salt, and stir until there are no particles

6. Transfer the rested water and oily skin to a cutting board, round it with your hands, and then roll it into a round cake. The thickness is not too demanding, and it can be coated with shortbread.

7. Put the prepared shortbread on top of the water and oily skin, and then, like a bun, pinch the surrounding dough to the middle, and tighten the opening (the opening must be tightened to prevent the shortbread inside from leaking)

8. Use a rolling pin to gently roll out the dough, sprinkle a little dry powder to prevent sticking, roll out into a rectangular shape

9. Fold the rolled dough sheet in half toward the middle. After folding in half, there will be a total of three layers. Cover with a layer of plastic wrap and let it sit for ten minutes.

10. Repeat the previous steps, the same is to roll the dough into thin slices and then fold it in half, then cover with a layer of plastic wrap and let it stand for ten minutes

11. Roll it out and fold it in half, let it stand and roll it out again, this step is performed four times in total

12. After four times, roll the dough to a thickness of about 4 mm

13. Cut off the extra part around the dough, and then cut into even-sized slices

14. Pierce some small holes with a fork to avoid bulging, put it in the oven, sprinkle a layer of white sugar, put it in the preheated oven, bake at 160 degrees for 30 minutes, and the salted egg yolk biscuits are ready.