Red Bean Paste Egg Yolk Crisp
1.
Take out the salted egg yolk before baking and place it on the baking tray, and spray an appropriate amount of high white wine to remove the fishy. Bake for 8 minutes in the middle of the upper and lower fire at 180 degrees [please make appropriate adjustments according to the characteristics of your own oven] After baking, let it cool down and set aside
2.
First, start to make the oil skin part, and pour the medium powder into the mixing bucket. Add lard, sugar and water to knead until the film is formed, put it in a fresh-keeping bag and keep it in the refrigerator for half an hour
3.
While kneading the oil skins, we used another barrel to make the oil pastry. Add low powder to lard, put on disposable gloves, stir and knead evenly, put in the refrigerator for half an hour
4.
After the refrigeration time is up, the oily skin and shortbread are divided into 16 parts each
5.
Then wrap the shortbread into the oil crust, roll it into a tongue shape and roll it up. Cover with plastic wrap to prevent air-drying and set aside to stand for 10 minutes
6.
When the relaxation time is up, take it out and squeeze it, and roll it again. Cover it with plastic wrap and let it rest for 10 minutes
7.
During the relaxation time of the meringue, we wrapped the salted egg yolk in the red bean paste. The weight is about 48g egg yolk and bean paste
8.
Fold the puff pastry in half, squeeze it, and roll it into a crust, wrap it in the filling and seal it downward. When wrapping, be careful not to use excessive force so as not to squash and leak the filling
9.
When everything is done, apply a layer of egg yolk liquid on the surface. Let stand for 3 minutes and brush a layer of egg yolk liquid, and sprinkle a little black sesame as a garnish
10.
Preheat the oven 180 degrees in advance, and bake the upper and lower fires for 30 minutes [time and temperature please make appropriate adjustments according to the characteristics of your own oven]
11.
When out of the oven, it can be placed in a sealed package after cooling
Tips:
To be delicious, it must be layered, and it is better to keep it sealed for 1 day before eating.
