Egg yolk crispy, layer upon layer, crumbling crispy skin when touched, sweet and soft waxy bean paste, plus golden yellow salted egg yolk, rich taste, salty with sweet, delicious and not greasy.
Food Material List
7Red bean paste840g
8Salted Egg Yolk24
1Medium gluten flour, lard, sugar and water are poured into the bread barrel. Open a mixing procedure and mix well.
2Knead into a smooth dough, that is, oil-skin dough, wrapped in fresh-keeping film and placed in the refrigerator for refrigeration and relaxation for 1 hour.
3Pot in medium gluten flour and lard.
4Stir well and make dough. Its crispy dough. The pastry dough is wrapped with a fresh-keeping film and placed in the refrigerator for 1 hour.
5Salted egg yolk soaks in oil for a while.
6The salted egg yolk soaked in oil is rolled around in the white wine and then baked in the oven at 180 degrees for about 5 minutes.
7Divide the red bean paste into 24 parts and 35g parts. Then wrap the red bean paste into a salted egg yolk.
8Knead round and make fillings. Make 24 fillings ready for use.
9Divide the crust and the crisp into 24 pieces, take a piece of water-oil dough, press it flat with the palm, press it into a slightly thick middle, slightly thin edge of the crust, place a crisp dough in the middle of the crust, and put it together in the left hand tiger mouth position.
10Turn the dough up slowly with the tigers mouth.
11Squeeze and close the dough. The dough closes downward and forms a ball.
12Then roll it into an ellipse with a rolling pin and roll it up from top to bottom.
13The finished product is rolled up in a cylindrical shape.
14Roll all dough in turn and cover with a fresh-keeping film.
15Do not need to relax, roll the second roll directly, remember to cover the film moisturizing. Complete the second rolling, cover the film and relax for 10 minutes.
16The finished product of the second rolling roll is pressed with thumb in the middle, and the roll is clamped in the tiger mouth position.
17Face the clamp upward, press flat with your hand, and roll the face with a rolling pin to form a round cake with thin edges and thick middle.
18Wrap in the bean paste filling, fold the dough upward, and finally squeeze the closure repeatedly, so as not to burst out the meat filling when baking.
19Put the dough down on the baking tray.
20Brush the surface with a thin yolk solution and sprinkle black sesame on the top.
21Place the pan in the middle of the preheated oven and bake at 180 degrees for about 30 minutes until the surface is colored.
22A delicious, non-greasy yolk crisp-about 104g per yolk crisp
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