Lard crisp: A good egg yolk crisp is made of exquisite materials, and it must be boiled with lard, and the crisp effect is the best. The taste is distinct and the layers are distinct. Many people have eaten Western-style Melaleuca Crisp, and the crisp taste of the egg yolk crisp is also quite excellent. After the dough is proofed, it should be rolled and kneaded several times. Repeat this action for about 10 minutes, and the film will come out. Cover it with plastic wrap and let it stand for about 20 minutes. Salted egg yolk suggestion is ready-made We can drop a drop of white vinegar on salted egg yolk before baking, which will remove most of the fishy smell of salted egg yolk and make it taste better. We can preheat the yolk in the oven first.

Put the wrapped pastry on the chopping board, pat it flat with your palm, and then roll it into a flat ox tongue. Then roll it into a roll and put your mouth away. All cakes are rolled up in the same way, covered with plastic wrap and left to stand for 15 minutes. Preheat the oven to 180℃. Take an egg to separate the yolk, dip a small amount of yolk liquid with a silica gel brush, brush it on the surface and sprinkle sesame seeds. Brush the egg yolk liquid twice on the wrapped egg yolk cake, then decorate it with black sesame seeds, put it in the preheated oven and bake it in the middle layer for 25 minutes.

Rub out the glove film, cover it with plastic wrap to relax, and then wrap it with skin (the skin is a mixture of low flour and lard). Remember to cover with plastic wrap every time and relax to the next roll.

Why is it so expensive? Personally, what is expensive is labor first, followed by good raw materials. The whole production process is basically hand-made, and it takes a long time to knead the dough. Wake up, wake up, wake up and knead again. Besides, your calculation cost is really not cheap. Duck egg yolk is a big head, and oil skin and oil skin are not cheap whether lard or butter is used. Needless to say, the lard you bought is not delicious. It takes a lot of fire to make it yourself, and you have to buy lard plates to make it.