Crisp to the slag of the egg yolk crisp, salty yolk crispy delicious to let people fly! It's especially easy and fast, no glove film is needed, and there is no need to wait for a long slack. This party can do about 22.
The oily skin is kneaded into a smoother dough without the need for a glove film.
The pastry is folded into a dough by folding.
The water oil skin was divided into 20 g each of the ingredients, and the oil cake was divided into 10 g each.
The water and oil skin wraps the pastry and closes the mouth. Arrange neatly. Cover with plastic wrap.
The red bean paste and the salted egg yolk are weighed together, and the filling is about 25g. Wrap salted egg yolk with red bean paste
Bundle the wrapped skin and fold it. (This step doesn't have to be long, fold it like a stack of quilts.)
Open it again and roll it up from the top.
Press down from the middle of the rolled skin, fold the heads on both sides inward, flatten, slightly open with a rolling pin, and wrap the stuffing. Keep the mouth tight and close it in the baking tray.
Preheat the oven to 180 °C. Brush the whole egg liquid on the surface of the egg yolk cake and sprinkle with black sesame seeds. Bake in the oven for 30 minutes.
1. The egg yolk cake can be put into a 50g plastic box. 2. A whole salted egg yolk is not very good, you can choose to cut half a pack. 3. Pay attention to the color of the surface when baking, because everyone's oven temperature is different, so be sure to pay attention!