Crispy: low-gluten flour110g Anjia butter 55g.
Stuffing: 240 grams of Jingri red bean paste with salted duck egg yolk 12 folded oil skins.
1, powder sifted oil skin raw materials, mix and knead evenly, put aside in a fresh-keeping bag and relax for 30 minutes.
2, pastry production: low powder sieving and softened butter mixed with fresh-keeping bags to relax for 30 minutes.
3. Soak the egg yolk in cooking oil for 2 hours in advance, spray high-alcohol into a preheated oven at 180 degrees and bake for about 5 minutes. It is good to observe that the oil is not baked.
4. Divide the bean paste stuffing into 12 portions while the dough is slack, press it into a nest shape, put an egg yolk on it, and don't wrap it all to leave a gap.
5. Divide the relaxed dough evenly into 12 portions.
6. Wrap the pastry with oil skin, close it down, press it flat by hand, roll it out from the middle up and down with a rolling pin, and roll it up three times from top to bottom. Then start from the first one and roll it twice. Roll it up in the same way and relax for about 15 minutes.
7. Pick up a "rolled dough" and press it in the middle, so that the 2 ends are tilted upwards. The irregular edges are gathered in the middle by hand and then flattened into a circle.
8, put a bean paste egg yolk filling with the help of the tiger's mouth to gather up and pinch it, slightly finishing and shaping, and put it down in a baking tray with oil steps.
9. Brush the egg yolk liquid on the surface and stick black sesame seeds on the top of each egg yolk cake embryo with a rolling pin head.
10, preheat the oven at 200, fire it at 200 degrees, fire it at 180 degrees, and bake it at 190 degrees in the middle layer for 25 minutes if it is impossible to control the fire separately. Gently press the edge to show that it is baked.