Taro Egg Yolk Crisp
1.
. Peel the taro, wash and cut into cubes, put in the microwave on high heat for 8 minutes.
2.
Take out the good taro and mash it.
3.
.Pour the mashed taro into the pan and sauté slowly.
4.
Add fine sugar and vegetable oil while frying.
5.
Add a small amount several times until it is completely stir-fried, and then add the next time.
6.
Stir-fry until the sugar and vegetable oil are completely absorbed and the taro mash no longer sticks to the pan and shovel.
7.
Salted egg yolks need to be soaked in peanut oil one night in advance. I forgot to take a picture of the steps. Divide the boiled taro paste into 20 equal parts and roll them into round balls for later use.
8.
Spread out a taro paste filling, and wrap the soaked salted egg yolk in the taro paste filling.
9.
Close your mouth down.
10.
Wrap the taro paste filling and salted egg yolk in turn.
11.
Then make the water-oil skin, mix all the flour, sugar, egg liquid, lard, and water, and knead it into a smooth and soft dough (depending on the water absorption of the flour, the amount of water needs to be adjusted as appropriate, and it must be kneaded into a soft dough. Can't be too dry). Divide the dough into 20 parts, knead them into balls, and let them rest for half an hour (to prevent the surface of the dough from drying out, you need to cover it with plastic wrap or a damp cloth) I forgot to cover it, and it was a little dry later.
12.
Then make shortbread. Mix the flour and lard and knead until it forms a dough. Divide the kneaded pastry into 20 equal parts.
13.
Take a piece of water-oil-skin dough that has been set aside, and flatten it into a round shape.
14.
Place the pastry dough in the center of the water and oil crust dough.
15.
Wrap it up and place it with the opening facing down.
16.
Roll out the wrapped dough into an oval shape with a rolling pin.
17.
After rolling it out, roll it up from top to bottom.
18.
Rotate the rolled dough 90 degrees and roll it out again into an oval shape
19.
This time the oblong shape will be longer than the first time
20.
Roll up again from top to bottom.
21.
As shown in the picture, roll all the 20 pieces of dough and let it rest for 15 minutes (remember to cover with a damp cloth or plastic wrap).
22.
Take a piece of dough that has been set aside and roll it out into a round shape (make it thick in the middle and thin in the surroundings as much as possible).
23.
Put the taro paste filling with egg yolk in the center of the dough and wrap it.
24.
After wrapping, close the mouth down, roll it into a round cake, and place it on a baking tray.
25.
Brush the surface of the dough with whole egg mixture and sprinkle with black sesame seeds.
26.
After standing for 15 minutes, put it in a preheated oven at 200 degrees and bake for about 15 minutes until the surface is golden.
Tips:
1. The taro filling can be replaced with a variety of fillings you like, such as red bean paste, purple sweet potato, lotus paste and so on.
2. If there is no lard at home, you can use butter vegetable oil instead, but the shortening effect is not as good as lard.
3. Remember to cover the dough with wet wipes or plastic wrap during the rest of the dough.
