The weight of the recipe: 16 pieces, 15g per bean paste, half a salted egg yolk. (I bought a lot of salted egg yolk, so I only used half)
Mix all the oil skin materials, stir them into a dough, and move them to the table surface until the surface is smooth and not sticky.
Pack with plastic wrap and mix the crispy material for 10 minutes.
Crisp: Mix low-gluten flour and butter and transfer to the countertop.
Completely blended with flour and butter, no sticky hands, slightly smooth surface
Divide the oil and pastry equally into 16 parts
Wrap the pastry with a split oil
Gently flatten the pastry, use a rolling pin to pry the meringue up from the middle and pry it down
Roll up the pastry from top to bottom, erect the pastry
As usual, just open again
Roll up from top to bottom, cover with plastic wrap and relax for about 10 minutes
Put the slack cake up, and open it from the middle.
The egg yolk is cut in half and wrapped in the bean paste of the division number (about 15g of bean paste)
Put the bean yolk in the middle of the oil meringue, the egg yolk is cut face up
Use the tiger's mouth to slowly close the edge of the oil meringue, pinch the mouth
Put the mouth down on the baking tray and brush the surface with the egg yolk
Sprinkle with a few black sesame seeds
The oven is preheated to 200 degrees, the middle layer, up and down, 20 minutes
1, the oven temperature is adjusted according to the actual situation of the individual oven 2. After the salted egg yolk is bought, you can use corn oil for 2 days, so that the egg yolk is more moist and has no odor.