Ingredients

Oil skin

150g all-purpose flour

50g low-gluten flour

20 icing sugar grams

80 grams of lard

60 grams of hot water

50 grams of cold water

Puff pastry

Low gluten 180 grams of flour

90 grams of lard

Stuffing

500 honey red beans

500 grams of water

Butter 150

An appropriate amount of corn oil

20 salted egg yolks

Decoration

2 egg yolks

Black sesame seeds Appropriate amount

How to make salted egg crisps in a simple tutorial

Separate the salted egg yolk, remove the film on the surface of the egg yolk, which is the source of the fishy smell of salted egg yolk, and then add corn oil , soak for one hour, this will make the salted egg yolk less dry. Preheat the oven to 180 degrees with upper and lower heat, middle layer, for 5 to 8 minutes, until the surface of the egg yolk is oily and half-cooked. After taking it out, let the egg yolk cool on the baking sheet. The preheating of the baking sheet will make the egg yolk fully cooked.

To make the filling, here I use honey red beans to make red bean paste. First, add 500g honey red beans and water 1:1 to a pot and bring to a boil. Boil the red beans until soft, because the newly opened honey red beans are very soft. If it is hard, pour out the water until you can see the red bean paste. Stew the remaining water with the red beans for a while to let the red beans absorb the water, then return to the pot and cook, keep making circles, and the red bean paste will come out. This is red bean paste with the skin on. After frying the red bean paste into a ball, add the butter. After adding it, the red bean paste will become thin again, so you need to stir-fry the red bean paste into a ball again.

Fry it into a ball again, and it will look like the picture. Spread out the bean paste, cover it with plastic wrap and let it cool for later use. Be sure to cover it, otherwise the surface will be dry.

For the oily skin part, mix 80g of lard and 60g of hot water with a manual egg beater to emulsify. The water only mixes with the oil temporarily, so use it immediately after mixing. Pour 150g of all-purpose flour, 50g of low-gluten flour, and 20g of powdered sugar into a mixing bowl. Add the mixed lard and 50g of cold water. Knead the dough to make it elastic. The dough will hang on the hook of the cooking machine. , will not fall. Wrap the dough with plastic wrap, seal it, and let it rest for 30 minutes.

To make the dough, mix 180g of low-gluten flour and 90g of room-temperature softened pork with a spatula, then knead it into a ball with your hands and warm it up. Soften the lard so it can be mixed with the flour.

After the red bean paste is cooled, divide it into 20 small portions, each portion is about 25g. Wrap the cooked salted egg yolk into the red bean paste. Wrap all the red bean paste into the red bean paste and seal it with a piece of plastic wrap. Place in the refrigerator to chill until later use, so that the filling will become firmer and easier to pack. Then we round up all the pastry and wrap it in the dough. For the first time, roll it out to 5~8cm, roll it up, cover it with plastic wrap and let it rest for 15 minutes. After relaxing, roll it out for the second time. The length of the second rolling is about 10~12 cm. After rolling, let it rest for 30 minutes. Then we take the red bean paste filling out of the refrigerator and wrap it in the puff pastry, cover it with plastic wrap and let it rest for 15 minutes.

After the egg yolk puffs are relaxed, we preheat the oven to 180 degrees with upper and lower heat. My recipe is for 20 egg yolk puffs, which need to be baked separately. Unbaked egg yolk puffs need to be covered with plastic wrap and waited. This time is not a big problem, as long as it is covered with plastic wrap to prevent the skin from drying out, then we brush the egg yolk that needs to be baked with egg yolk liquid and sprinkle with sesame seeds. If it is not baked, do not brush it. Brush it again when baking.

Bake the middle layer at 180 degrees for 35 minutes. The egg yolk on the surface is solidified and the surrounding area is slightly yellow, which means it is cooked.