Purple Sweet Potato Yolk Crisp
1.
Weigh all materials
2.
Roll the salted duck egg yolk in the white wine and put it on the baking tray. Bake for about 8 minutes at 150 degrees.
3.
Mix the water and oily skin and pastry materials evenly, knead into a smooth dough and set aside
4.
Divide the red bean paste into 20g portions and wrap it with a salted duck egg yolk
5.
Pack up and spare
6.
Divide ten portions of water, oily skin and shortbread
7.
Take a piece of water and oil and wrap it with a piece of shortbread
8.
Squeeze
9.
Wrap everything, cover with plastic wrap, and let it rest for 15 minutes
10.
Take a loose piece of dough and roll it into an oval shape
11.
Roll up from top to bottom
12.
Prepare everything, cover with plastic wrap and let it rest for 15 minutes
13.
Roll it again into an oval shape
14.
Roll up from top to bottom
15.
Prepare everything, cover with plastic wrap and let it rest for 15 minutes
16.
Take a loose piece of dough and cut it in half
17.
Cut the side down, roll it into a thick dough with a thin edge in the middle, turn it over and try to keep the pattern in the middle
18.
Put a piece of red bean paste and egg yolk
19.
Wrap it, close the mouth and squeeze it tightly.
20.
Wrap everything and put it on the baking tray
21.
Put it in the preheated oven, middle level, upper and lower heat, 155 degrees, about 25 minutes
22.
The swirl is beautiful
23.
Great taste
