Taro Egg Yolk Crisp
1.
Mix the oily crust and shortbread separately, knead the oily crust out of the film, and let it stand for half an hour.
2.
Divide the crust and shortbread into 5 portions.
3.
Take a piece of oily crust and roll it out, and put it on the oily pastry to make it round.
4.
After all operations are completed, cover with plastic wrap and let it stand for 15 minutes.
5.
Take a dough and roll it into a beef tongue shape.
6.
Roll up from top to bottom, cover with plastic wrap and let stand for 15 minutes.
7.
Take a noodle and roll it again. This time it is longer. Roll it up from top to bottom. Cover it with plastic wrap and let it sit for 15 minutes.
8.
I used a box of sweet taro fillings, which felt a little wet, so I fry them in the pan for a few minutes and fry them dry.
9.
Take 25 grams of taro filling, squeeze it, put in salted egg yolk, and wrap it. Vacuum-packed salted egg yolks need to be soaked in oil for three days before use.
10.
Take a noodle, press it down from the middle, press the head and tail into it, and round it.
11.
Roll out the dough, put it in the stuffing, and wrap it up.
12.
Put it in a baking tray and brush the surface with a layer of egg yolk. Put it in the oven and bake at 170 degrees for 10 minutes.
13.
Take it out after 10 minutes, brush the surface with another layer of egg yolk, sprinkle the surface with black sesame seeds, put it back in the oven, and continue baking at 170 degrees for 25 minutes.
Tips:
1. It is best to knead out the film for the oily skin, so that it is not easy to break when rolling.
2. During the operation, the dough must be covered with plastic wrap so that the skin will not dry out.
3. The step of standing still is indispensable. If you want to save time, you can buy ready-made bean paste filling, or stir-fry the filling one day in advance.
4. If you buy salted egg yolks in vacuum packaging, soak them in oil for three days after receiving them, so that they will look oily just after they are baked.
