Egg yolk crisp is a traditional Chinese pastry that is known for its crispy crust and sweet egg yolk filling. Here's how to make egg yolk crisp:
Ingredients: 150 grams of all-purpose flour.
120 g cake flour.
Egg yolks to taste. 110 grams of lard.
20 grams of sugar. 60 grams of water.
Appropriate amount of red bean paste.
Salted egg yolks to taste.
Black sesame seeds to taste.
Steps:1Mix the oily skin material evenly, knead it into a smooth dough with a brushed effect, and let it stand for half an hour to rise
2.Mix the puff pastry ingredients well;
3.Spray an appropriate amount of liquor on the surface of the egg yolk, put it in the oven at 180 degrees, and bake until the surface is golden brown, about 5 minutes;
4.Divide the red bean paste into 16 portions at 25g each, and wrap the egg yolk in it
5.Divide the dough of the oil skin and puff pastry into 16 parts, take a part of the oil skin that has been standing, roll it into a circle, put the puff pastry in **, close and seal it, and close it down;
6.Roll out the sealed puff pastry into an oval shape, then roll it from top to bottom and let the rolled puff pastry sit for 15 minutes
7.Remove the floppy, roll it up again from top to bottom, and let it sit for 15 minutes
8.After the loose puff pastry is sealed face up, press down on the middle with your thumb, then fold the corners towards **, and gently roll it out with a rolling pin until thin;
9.Place the bean paste egg yolk filling on the puff pastry, tighten the mouth, and place the mouth side down on a baking sheet
10.Brush the egg yolk pastry with egg wash, sprinkle with black sesame seeds, place in a preheated oven to 180 degrees and bake for about 30 minutes until golden brown.
The above is how to make egg yolk crisp, I hope it will be helpful to you.