Original Egg Yolk Crisp
1.
Mix the ingredients of the oil crust and the shortbread separately and knead into a smooth dough. After kneading the dough into a dough, let it relax for 30 minutes. Keep the dough in the refrigerator.
2.
When the dough is slack, make the filling and wrap 20 grams of red bean paste into a salted egg yolk.
3.
Divide the loose dough into 18 grams/piece of oily crust and 12 grams/piece of oily pastry.
4.
Take one oily skin and press flat, put in a shortbread.
5.
Slowly push up the oil crust to cover the oil pastry.
6.
Squeeze the mouth and round it.
7.
Roll out a pastry-covered dough into a tongue shape.
8.
Then roll it up from top to bottom and relax for 15 minutes.
9.
Roll the rolled up roll again.
10.
Roll up into a short roll again and relax for 15 minutes.
11.
Fold the rolled loose dough in half as shown in the figure.
12.
Roll out into round noodles and put in the bean paste and egg yolk filling.
13.
Pinch the bottom tightly after closing the mouth.
14.
After all is done, put it into the bakeware.
15.
Brush the surface with egg wash and sprinkle with black sesame seeds.
16.
Put it in the preheated oven, middle level, upper and lower heat, 180 degrees, about 25-30 minutes. 17. Take out and let cool after baking.
17.
After baking, take it out and let it cool.
