Red Bean Paste Egg Yolk Crisp
1.
The egg yolk is sprayed with high-quality white wine, and the pot is steamed until it is cooked on the eighth layer (the time is controlled by yourself, if the oil is not produced, it can also be baked in the oven), and set aside (this time I used 13 and the rest is 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.
The filling (egg yolk wrapped in red bean paste and rounded), oil-skin dough, and pastry dough are each divided into 13 portions (the larger one can be divided into equal portions according to personal preference) and set aside.
4.
The oil crust is pressed into a small cake shape by hand, wrapped in the shortbread, 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 cover it with plastic wrap and relax it 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 the mouth tightly, with the mouth facing down, put it into 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.
The outside is crispy and the inside is soft, 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.
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