# Red bean stuffing #
250 grams of red beans
Fine sugar110g
80 grams of brown sugar
Corn oil120g
# Oil skin #
Medium gluten flour140g
50 grams of lard
45 grams of water
20 grams of fine sugar
# Crispy #
Low-gluten flour110g
50 grams of lard
# Stuffing #
Salted egg yolk 12
300 grams of bean paste stuffing
# Surface brush liquid #
Egg yolk 1 piece
Eggs 1 piece
# Decoration #
Proper amount of black sesame
-Steps-
1. Quantity of finished products: 12.
2. Prepare bean paste stuffing: soak red beans in advance 1 day after cleaning, then add 3 times of clear water and cook until the red beans are soft and rotten.
3. Then add 3 times of water and cook until the red beans are soft and rotten.
4. Let it cool a little, and then use a cooking machine to make it into a slurry several times.
5. Pour into a non-stick pan, stir-fry over low heat until it is slightly sticky, and add corn oil several times.
6. When the moisture is almost dry, add brown sugar and stir fry evenly.
7. Add fine sugar and stir well.
8. Finally, stir-fry until it is dry and wet
9. Handling salted duck eggs: Beat fresh salted duck eggs into a bowl, remove the film on the surface of salted egg yolk by hand and put it in a golden plate, which is the source of fishy smell.
10. Then put it in the oven and bake it until it is half cooked.
1 1. Divide the bean paste into 12 portions, each about 25g, and then wrap the salted egg yolk one by one.
12. Cover all the bags with plastic wrap and put them in the refrigerator for later use.
13. Then start to make the oil skin and pastry, and mix the materials of the oil skin evenly first.
14. Transfer to a silica gel pad and knead until the film can be pulled out.
15. Round the plastic wrap on the back cover (glass bowl can be used instead) and relax at room temperature 15 minutes.
16. Do the same for the pastry part. After mixing evenly, dough the loose pastry by hand, roll it round, cover it with plastic wrap and relax at room temperature 15 minutes.
17. Then divide the oil skin and pastry evenly into 12 equal doses and knead them round.
18. Take an oil skin and roll it into about 6cm.
19. Put the pastry in the middle, wrap it completely, and then twist it in turn to tighten the mouth and remove the excess oil skin.
20. After all the bags are wrapped, let it stand 15 minutes.
2 1. 15 minutes later, roll for the first time: take 1 pastry, flatten it gently, and roll it into oval slices from the middle to both ends with a rolling pin.
22. Then push the roll from bottom to top, close it down, cover it with plastic wrap and relax for 30 minutes.
23. After relaxation, roll it for the second time, press it with the mouth closed upward, roll it to about 18 cm, and continue to relax for 30 minutes.
24. After relaxation, take 1 pastry, press it in the middle of the convergent place first, and pick it up on both sides.
25. Flatten and roll into a circle, wrap it in stuffing, and pinch it tightly.
26. Put in a baking tray and relax for 15 minutes.
27. Brush a layer of egg liquid on the surface before baking.
28. Bake in the oven 160℃ 10 min.
29./kloc-take it out after 0/0 minutes, and then brush a layer of egg liquid.
30. Sprinkle a little black sesame seeds.
3 1. Continue baking for 25 minutes.
32. Take it out of the oven and let it cool.