1. Pour 10ML of rum into the egg yolk bowl so that the surface of the egg yolk can stick to the wine, then put it in the oven at 150 degrees and bake for about 10 minutes.
2. Take several clean basins, weigh 150g high-gluten flour, 100g low-gluten flour, 40g powdered sugar, and 100g butter
3. After the butter is softened, pour it into the flour, add 100g of water, mix well, and knead it into a dough
4. Knead until it doesn’t stick to your hands and has no particles, cover with plastic wrap for later use
5.
Oil core production:
Prepare a clean basin, weigh 190g low-gluten flour and 80g butter
6. After the butter is softened, pour into low-gluten flour and stir. Be sure to rub the oil core to become white without particles. After kneading, cover with plastic wrap and relax for 30 minutes (the oil core must be rubbed until it becomes white, otherwise the crisping effect will not be good)
7.
Filling production:
Take out the lotus seed paste filling and knead evenly, the egg yolk + lotus paste is 30g
8. Wrap the egg yolk with lotus seed paste, the master gave a little trick, don’t wrap all the egg yolk, leave a mouth; this way it won’t turn when wrapping the egg yolk
9.
Lotus seed egg yolk making:
Divide the loose oily skin and the oily core into equal parts, each oily core is 10g, and the oily skin is 20g.
10. Wrap the oily wick with oily skin, cover with plastic wrap and set aside
11. After packing
12. Take a portion of the wrapped oil core oil skin, close it up, roll it into a beef tongue shape, then roll it up, and then close it up.
13. Roll out with a rolling pin with the mouth facing upwards, then fold it (cover with plastic wrap to relax)
14. After relaxing, roll it into a square with a rolling pin (the shape does not need to be deliberately made into a rectangle, this does not have a big impact)
15. Wrap the lotus seed paste and egg yolk filling into the dough, slowly push up with the tiger's mouth until it is sealed, press gently, and put it in the baking dish
16. Prepare an appropriate amount of eggs, take the egg yolk, and brush on the surface. Do not brush too much each time. Divide it into three times. Each time you need to wait until the previous one is dry before brushing the next time.
17. After the surface is brushed, you can add an appropriate amount of almond slices on the surface (you can also add other slices according to your own taste). Here is a little trick for you. You can use a knife to make a slice in the middle, so that it is easy to roast. The heat is evenly heated, and it is rare that the middle roast will not be cooked.
18. Then you can put it in the baking tray, the middle layer is 200 degrees, and it’s ready to bake for 20 minutes
