Red Bean Paste Egg Yolk Crisp
1.
Sprinkle the egg yolk with high-quality white wine, and steam it on the pot until it is cooked on the eighth layer (the time is self-controlled, if the oil is not produced, it can also be baked in the oven), set aside (this time I used 13 pieces, and the rest are frozen in the refrigerator)
2.
Mix the oily skin materials into a smooth oily skin dough (knead for 5-10 minutes, knead out the fascia as much as possible, so that it is not easy to break and taste better); mix the pastry materials into a shortbread dough, cover with plastic wrap and relax for 30 minutes
3.
Filling (egg yolk wrapped in red bean paste and rounded), oil-skin dough, and pastry dough are divided into 13 parts each (the larger one can be divided into equal parts of the same size according to personal preference), and set aside
4.
The oil crust is pressed into a small pie shape by hand, wrapped in the oil pastry, and the mouth is upward
5.
Flatten the small dough, evenly, using a rolling pin, starting from the middle, facing up and down (don't turn your head back, or it will break the skin), roll it into an oval long piece, roll it up from the bottom into a thin roll, and cover it with plastic wrap. Relax for 10-15 minutes
6.
Flatten the long strip, and then start from the middle, and roll it up and down (don't turn your head) into an oval long piece, roll it up from the bottom to a thick roll, and close it down and cover with plastic wrap to relax for 20-30 minutes
7.
Use your thumb to press in the middle of the thick roll, fold it in half, and squeeze it with the palm of your hand
8.
Roll out into a round dough with a thick middle and thin sides, and put the filling in the middle
9.
Pinch tightly and close the mouth downwards, put it in a baking dish lined with greased paper, and brush with egg yolk liquid
10.
Preheat the oven, middle and upper layer, upper and lower heat, 150 degrees, bake for 5 minutes, take it out and brush the egg yolk again, sprinkle with black sesame seeds, and bake it in the oven for 25 minutes until the surface is colored (the time required for baking and the temperature are according to Make sure of your own oven, if the color is not enough, you can extend the time)
11.
Crispy outside, soft inside, crispy and delicious
12.
Tired, hungry, greedy, a delicious egg yolk crisp with a glass of milk, instantly full of vitality and sweetness
Tips:
1. Rolling the skin is very important. You should roll up and down from the middle (or left and right from the middle). Don't roll it back and forth, otherwise the skin will break easily.
2. The baking time and temperature are for reference only and are subject to your own oven.
