Start Making Egg Yolk Crisps from Fried Red Bean Paste (video)
1.
150 grams of red beans, add appropriate amount of cold water, soak overnight, in hot summer, put in the refrigerator
2.
Drain the water and rinse with tap water
3.
Pour into the rice cooker, add 600g of drinking water, press the porridge button
4.
Once cooked, the red beans are already very soft and rotten, pour them into the food processor and puree the red beans
5.
Pour into the pot, use a non-stick pan, add glutinous rice flour and water to make a flour paste. A little glutinous rice flour can slightly increase the viscosity of the filling and adjust the taste. The filling without glutinous rice flour is looser
6.
Add edible oil in 2-3 times, turn on medium heat, continue to stir fry with a spoon, stir fry each time until the oil is completely absorbed before adding to the next
7.
After all the oil is added, add white sugar, the sugar will be bitter after a long time, and you can avoid this by adding sugar later.
8.
The fried red bean paste is very delicate and smooth, can be held into a ball, does not stick to the bottom of the pan, does not stick to the spoon, I fry for a total of 35 minutes
9.
Pour it into the fresh-keeping box and cover it with plastic wrap. The plastic wrap should be covered with bean paste to avoid moisture generation. Set aside to cool naturally for later use.
10.
First make the water and oily skin of the egg yolk, pour in 200 grams of all-purpose flour, 20 grams of fine sugar, and 70 grams of lard. Add water slowly and stir while pouring. The lard has the best shortening effect. You can also use butter
11.
Roughly knead it into a ball, don't need to be smooth, cover it with plastic wrap, and let it stand in the refrigerator for more than 30 minutes in summer. The dough absorbs water and produces gluten. It is easy to knead out the glove film later.
12.
Take the time of the dough to rest to make the egg yolk, crack the fresh salted duck eggs, take out the egg yolk, remove the film on the egg yolk, pour in white wine, turn the egg yolk over, soak for five minutes to remove the smell
13.
Put it in the preheated oven and bake at 180 degrees for 5 minutes. Some discoloration is fine. Don’t bake for a long time. If the oil is gone, the egg yolk will not taste good.
14.
Divide the red bean paste into 25 grams and knead into a circle
15.
Squeeze it in the palm of your hand, put in the egg yolk, push up slowly with the mouth of a tiger, close the mouth, round it, and set aside for later use.
16.
Take out the resting dough, chop it with a spatula, and knead it together
17.
Use the palm of your back to push the dough forward and then pull it back
18.
There are also beatings. When you are in a bad mood, falling is particularly cool. The weather is hot and you must operate in an air-conditioned room with ice water. Avoid the high temperature of the dough, which is easy to produce oil.
19.
Repeat the above action continuously, about ten minutes or so, you can easily pull out the glove film, cover it with plastic wrap, and let it sit for 20 minutes.
20.
Let’s make the shortbread, 140 grams of low-gluten flour, add 68 grams of lard, mix them, and knead them, don’t knead too soft or too hard, the pastry and the water and oil skin are soft and hard to break and mix.
21.
Cover with plastic wrap and let relax for 10 minutes
22.
Divide the water and oil skin into 23 grams each, and the shortbread into 13 grams each. Divide them and round them for later use. In order to prevent the dough from drying out, always cover it with plastic wrap.
23.
Squeeze the water and oil skin in the palm of your hand, put it in the shortbread, slowly push up with the mouth of a tiger, close the mouth and pinch it, put it on the tray, cover with plastic wrap until it is all wrapped up
24.
Starting from the first dough covered with shortcrust pastry, close it upwards, squeeze it gently, and roll it out like a tongue with a rolling pin facing up and down.
25.
Roll it up and let it rest for 5 minutes
26.
Put the loose dough joint upwards, squeeze it, and roll it out, starting in the middle, roll it up and down to a long strip
27.
Roll it up again and relax for 20 minutes
28.
Take a loose dough and press it in the middle
29.
Fold inward on both sides
30.
Flatten and roll out
31.
Put the stuffing in, push up slowly with the mouth of a tiger, pinch tightly to close the mouth
32.
Put it in the middle of the preheated oven and bake at 180 degrees for 15 minutes until the surface is lightly colored
33.
Take out and brush the second layer of egg yolk liquid, sprinkle some black sesame seeds
34.
Return to the oven and bake at 180 degrees for 15-20 minutes, so that the yolk will not crack.
35.
Ready, very crisp
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