Traditional Red Bean Paste Egg Yolk Crisp
1.
Jin Qixiang salted egg yolks are soaked in oil 2 days in advance.
2.
Take it out and put it in a baking dish, spray a little white wine on the surface to remove fishy.
3.
Put it in the middle of the oven.
4.
Bake the middle layer up and down at 180 degrees for 6 minutes.
5.
Let the baked egg yolks cool for later use.
6.
To make oil crust: pour medium flour into the bucket of the bread machine.
7.
Add lard, sugar, and water until the film is formed, and put it in the refrigerator for half an hour.
8.
To make shortbread: Add lard to the low-powder, stir well, and refrigerate for half an hour.
9.
Divide the red bean paste into 16 equal parts.
10.
Take a portion of bean paste + egg yolk with a total weight of 40 grams, and put the egg yolk into the bean paste.
11.
Wrap them into fillings one by one.
12.
Take out the shortbread and oily skin into 16 parts each.
13.
Take a portion of the oily skin and wrap it in the shortbread.
14.
Close your mouth and squeeze tightly.
15.
Take one portion and press it flat, roll it into a beef tongue shape, turn it over, and roll it up from top to bottom.
16.
Roll all out, cover with plastic wrap and relax for 15 minutes.
17.
Take out, squeeze, and roll again.
18.
Relax for 15 minutes.
19.
Fold the puff pastry in half, squeeze it, roll it into a crust, and roll it out one by one.
20.
Pack the stuffing.
21.
Seal tightly and pinch tightly.
22.
All are done and placed in a baking tray with the mouth facing down.
23.
Brush the surface with egg yolk, let it stand for 3 minutes and then brush again, sprinkle a little black sesame on the top.
24.
Put it in the middle of the oven.
25.
Bake at 180 degrees, up and down, middle level, for about 30 minutes.
26.
Let the baked egg yolk crisps cool and keep tightly sealed.
Tips:
If you want the yolk pastry to be delicious and layered, it is best to keep it sealed for a day before eating.
