Oil skin: high-gluten flour100g, lard 70g, low-gluten flour100g, water 80g, fine sugar 40g?
Crispy: low-gluten flour140g, lard 70g.
Stuffing: 20 salted egg yolks, 450g red bean paste, appropriate amount of egg yolk liquid and appropriate amount of black sesame seeds.
1, salted egg yolk soaked in corn oil 1 hour, and then taken out for later use.
2. Put all the materials of the oil skin in the bread machine barrel.
3. Turn on the bread machine and knead until the surface is smooth and the film can be pulled out.
4. Take out the kneaded oil skin and put it aside to relax 15 minutes for later use.
5. Put the pastry material in a large bowl, knead it into dough, and let the kneaded pastry stand for 10 minute.
6. Take the red bean paste and pat it flat with your hand, and put the salted egg yolk on it.
7. Wrap the egg yolk with red bean paste, and wrap all 20 egg yolks with red bean paste in turn.
8. Divide the dough with oil skin and crispy pastry into 20 equal parts and knead it round, and let it stand for 15 minutes.
9. Roll an oil skin into a circle, put the pastry on the oil skin, and wrap the pastry in an oil bag.
10, wrap all the oil skins and pastry in turn, and let it stand 15 minutes.
1 1, 15 minutes later, take 1 pastry and flatten it gently, and roll it into oval slices.
12, push the roll from top to bottom, and close it down.
13, roll all the oil skins and pastry in turn, cover with plastic wrap and relax for 30 minutes.
14. After relaxation, roll it for the second time, and press it with the mouth closed upward until it reaches about18cm.
15. The roll is still pushed from top to bottom. After all the oil skins and pastry are rolled, they will continue to relax for 30 minutes.
16. After relaxation, take 1 pastry, first press it in the middle of the closing place, pinch it on both sides, flatten it and roll it into a circle.
17, put the egg yolk and bean paste stuffing on the round pastry, and wrap the stuffing with pastry.
18. Wrap all the souffles and relax 15 minutes.
20. Brush a layer of egg yolk liquid on the egg yolk cake and sprinkle with black sesame seeds.
2 1, oven preheated 180℃, baked for 30 minutes, and ready to eat.