Salted Egg Yolk Black Sesame Crisp
1.
Sprinkle white wine on the surface of the salted egg yolk, bake it in the oven, and bake at 180° for about 15 minutes. Take it out and cut it in half for later use.
2.
Ingredients for water and oily skin: After the butter is melted in water, add water and sugar and knead flour to form a smooth dough. Pastry ingredients: salad oil and low-gluten flour, mix and knead into a dough
3.
Knead the two doughs of water and oily skin and shortbread evenly and let stand for 15 minutes. Divide the watery and oily skin and shortbread into 16 equal parts. Take a piece of watery oily skin and flatten it and put a piece of shortbread to wrap it.
4.
After the pastry is wrapped, close the mouth down and roll it into an oval shape with a rolling pin
5.
Fold 1/3 from top to bottom and then 1/3 from bottom to top. The folded dough is closed down and rolled flat. Repeat this action twice
6.
Take a piece of black sesame paste, about 20 grams, wrap it with salted egg yolk and knead it round, take a rolled pastry bun, put a piece of kneaded black sesame paste to wrap it up
7.
The wrapped black sesame paste is closed down, placed in a baking tray, and the surface is brushed with egg liquid, sprinkled with sesame seeds, and bake in the oven at a temperature of 170° for about 22 minutes
Tips:
The baking time and temperature are adjusted according to your own oven
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