The egg yolk crisp combines the taste and taste of salty, sweet and savory. It is great for breakfast and afternoon tea. Even the desserts that my baby loves are suitable for all ages.
One pound of pig oil, wash diced, refining lard
Take out the fried and bring out the lard
Duck egg yolk spray rum, put it in the oven for 3 minutes, (Yuan Yuan has already compared, this step can be omitted)
Put the red beans in the pressure cooker, boil them, put them in a blender and mix them into a mud. Mix them with the other half and put them in a non-stick pan. Add 4 teaspoons of lard and fry until half dry.
Red bean paste is cooled and wrapped in egg yolk, about 50g
Mix the materials required for the pastry and the oil skin separately, and wake up for 15 minutes.
This picture is a comprehensive hand-drawn, the physical decomposition diagram is as follows,
Oil skin, a total of 24 oil skins, weighed by 24 after weigh, about 25g / serving
Oil skin wraps the pastry, the ghee is divided into 24 parts, about 13g
Smashed into skin
Brush egg yolk, 165 ° C, 15 minutes,
Brush the egg yolk again and sprinkle with sesame seeds for 35 minutes.
1. Lard can be replaced with butter, but it will affect the toughness of the oil skin. The butter content of the oily skin is increased by 30g2 and the red bean filling is half of the reason. Yuanyuan does not wash the delicate red bean stuffing, so it only stirs half. The dough must be more sturdy and lasting, otherwise it will affect the toughness of the face. 4. The egg yolk cake must be brushed with egg yolk, which is full of yolk.