Salt and Pepper Egg Yolk Crisp
1.
The lard is made by my dad himself. It is clean and hygienic. It can be done by Baidu!
2.
This kind of sugar can be eaten by people with high blood sugar and lipids. A small bag is 1 gram. Just use as many grams as you need to open a few bags. If you don’t have one, use ordinary sugar.
3.
Pour all the oily skin materials (flour, lard, sugar) into the mixing bowl. Do not add water all at once, add slowly, gradually knead into a dough, cover with plastic wrap and leave it for about 30 minutes
4.
Stir and knead the pastry ingredients (flour, lard) to form a dough. The pastry is easy to disperse. This step requires a little patience. After the dough is formed, it is the same as the oily skin on the right. Leave it for 30 minutes
5.
Wait for the dough to relax before you can make the filling. Pour 30 grams of flour into the dish and steam for 15 minutes on the pot. If it is troublesome, use the microwave oven
6.
10 grams each of black sesame and white sesame, put in a plate, add a little water, and bake in the microwave for about 3 minutes. The time should not be too long, and it should have a slight sesame fragrance. This step can also be fried in a small pot, and water should be added to prevent the sesame seeds from being fried
7.
The steamed noodles will have some small lumps, just crush them with your hands or crush them with a rolling pin. Mix the processed noodles and sesame seeds, add 5 grams of salt, 5 grams of pepper (I used a mixture of white pepper and black pepper), add two egg whites, mix and stir well
8.
The salt and pepper filling is good. Divide into 16 small balls for later use. Cover with plastic wrap (it is a bit yellow because I accidentally beat an egg yolk in it today)
9.
3 salted duck egg yolks, add a little rum, and bake in the microwave for about 3 minutes. There is no rum and white wine, or omit this step and use duck egg yolk directly. The duck egg yolk peeled by yourself may be stained with some egg whites. It does not matter. Stir the egg yolk evenly and set aside. If you buy the finished duck egg yolk, it is relatively hard, so it can be cut into small pieces directly.
10.
Press the salt and pepper stuffing dough into round slices, wrap in an appropriate amount of duck egg yolk, and reunite them into round dough balls. There are 16 finished stuffing dough balls, covered with plastic wrap for later use.
11.
Divide the loosened oily skin and shortbread into 16 parts, press the oily skin into round pieces, wrap a shortbread, and pinch it tightly
12.
Roll the wrapped dough into an oval strip and roll it up from bottom to top
13.
Put the rolled skin upright, cover with plastic wrap and leave it for about 10 minutes
14.
Then repeat the action of rolling and rolling the skin again, and then cover with plastic wrap and leave it for 10 minutes. This is mainly for the layering and taste of the dessert.
15.
After two relaxations, press the dough roll from the middle, wrap both sides toward the middle, flatten them, and roll them into round slices. Wrap the pre-prepared salt and pepper egg yolk filling like a bun, and pinch it tightly.
16.
The wrapped dim sum balls are round in shape and put on the baking tray
17.
Two egg yolks, stir well
18.
Spread the egg yolk finely on the surface of each snack
19.
Sprinkle with black sesame seeds
20.
After the oven is preheated, heat the upper and lower pipes at 210 degrees and bake for 30 minutes
21.
Observe more when baking, usually I will bake it in three ten minutes. Because there is lard crisp, you can hear a slight croaking sound during the roasting process, the taste is very fragrant, and there are micro-layer cracks on the surface and it can be baked.
Tips:
Add water slowly when making oily skin. Try not to add noodles when the dough is too soft. Be careful to cover it with plastic wrap or a damp cloth.
The pastry is easy to disperse at the beginning of stirring, so be patient when making a dough.
The filling should be covered with plastic wrap or damp cloth to prevent it from drying out.
Add a little water to roast sesame seeds.
