Sweet and Crisp Peach Blossom Egg Yolk Cake
1.
Let's make the oil skin first: weigh the oil skin material and put it in the basin.
2.
Stir with chopsticks until there is no dry powder.
3.
Knead until the surface of the dough is very smooth
4.
Put on plastic wrap or plastic bag.
5.
Start making pastry: Weigh the pastry ingredients and put them in a basin.
6.
Stir the flour, red yeast rice powder and lard thoroughly until there is no dry powder, mix and knead into a shortbread dough, continue to knead the dough until the color is uniform.
7.
Wrap the dough with plastic wrap and relax
8.
After relaxing for about 20 at room temperature, divide the loosened oily skin dough into 24 portions, each about 18 grams.
9.
9. Divide the loose pastry into 24 portions, each about 13 grams.
10.
Flatten a small oil-crusted dough, and place a small short-crusted dough in the middle of the dough.
11.
Fill the mouth like glutinous rice balls. Squeeze and close your mouth tightly, be sure to pack it tightly.
12.
Make the bag with the mouth down, cover it with plastic wrap, and let it rest for about ten minutes.
13.
After the dough is relaxed, take a small dough, wrap the mouth down, flatten it, turn it over, and use a rolling pin to evenly roll it into an oval long strip from the middle to the ends.
14.
From top to bottom, gently roll up with your fingertips.
15.
Roll it up one by one, put on plastic wrap, and continue to relax.
16.
About ten minutes, after the dough relaxes, take one
17.
As mentioned earlier, roll up gently with your fingertips from top to bottom.
18.
Roll up in turn, close down, cover with plastic wrap, and relax for 10-15 minutes.
19.
After the dough is relaxed, take one, fold the two ends in between, then squeeze the four corners and close it into a round shape, and then flatten it. Use a rolling pin to roll it into a thick crust on both sides, not too thin.
20.
Take a pie crust and place the egg yolk in the center.
21.
Pinch your mouth tightly. Close down
22.
Wrap in order
23.
In the center of the peach blossom pastry, brush a little egg wash or water,
24.
Then, decorate like soaked peach blossoms, and then decorate with white sesame seeds.
25.
The oven is 160 degrees, and the fire is up and down. After preheating, bake for about 30 minutes, depending on the temper of each oven. Come out immediately after baking.
26.
The crispy egg yolk cake is ready
27.
Burning peach blossoms for ten miles, take one to your heart, the whole world is only for you.
