Ingredients

Oil skin: 150 grams of medium gluten flour, 50 grams of lard, 20 grams of powdered sugar, 63 grams of water, 63 grams of shortening: 120 grams of low gluten flour, 65 grams of lard, 65 grams of filling: red bean paste 375 grams of salted egg yolks, 15 decorative fresh egg yolks, one black sesame seed, moderate amount of

Step by step

1, all the ingredients for the oil skin in a bowl, with your hands kneaded into a smooth dough, there is no need here! Knead the glove film. If you have a bread machine, you can use a bread machine to knead to save time (I have a bread machine but I think the hand kneaded out of the more crispy a little)

2, shortening all the ingredients mixed, kneaded into a dough

3, both dough kneaded and covered with plastic wrap to rest at room temperature for 30 minutes (because the weather is now colder, direct room temperature, if the day is hot, to put the refrigerator chilled)

4, salted egg yolks 2 days in advance of soaking oil, here it is best to use flavorless oil, such as corn oil

5, egg yolks from the oil out, put the baking tray, preheat the oven at 150 degrees, 150 degrees baked for 10 minutes, the surface of the egg yolks slightly out of the oil

6, in the waking up of the surface of the preparation of fillings, here is the red bean paste is my homemade, the outside of the I feel too sweet, it is very greasy, the red bean paste is divided into 15, a 25 grams, wrapped in the Beforehand baked egg yolks

7, close the mouth and rolled round and put aside

8, the rest of the good oil skin divided into 15 parts, each 18.5 grams of shortening is also divided into 15 parts, each 11 grams of shortening

9, take a piece of the oil skin flattened wrapped with shortening

10, pinch the seal

11, the oil skin wrapped with shortening, all wrapped up covered with plastic film to prevent the dough from drying out. Here I went straight to the next step, without waking up

12, take a portion of the dough and press it lightly, roll it out with a rolling pin

13, roll it up from the top to the bottom

14, all rolled up and covered with plastic wrap

15, for the second roll, take a portion of rolled up dough as shown in the picture, sealing it upwards

16, press it lightly with your hands

17, and cover it with plastic wrap

18, take a portion of rolled dough as shown in the picture and press it with your hands to cover the dough with plastic wrap.

17, roll it out with a rolling pin

18, roll it up from the top to the bottom, the number of layers in the second roll will be more than the first one

19, take the second rolled dough, press it in the middle

20, fold the two ends in the center

21, flatten them with your hands

22, roll them out with a rolling pin a little bit more, and make them thicker in the middle, and then put in the filling

23, roll it out with a rolling pin.

23, tighten the seal

24, smooth side up on the baking sheet

25, take an egg, only the yolk, with a soft brush dipped in some egg yolk, lightly brushed on the surface of the soufflé

26, garnish with black sesame seeds, preheat the oven 170 degrees in advance, the soufflé into the oven, 170 degrees baked for 30 minutes

27, out of the oven, cool a little while is the most delicious. A little cool for a while is the most delicious, not eaten thoroughly cooled sealed preservation, eaten within 2 days, long taste is not good, the main additives

28, crispy

29, cut

Tips

Salted egg yolks I did not soak the oil is very dry, this time soaked oil will be oily and moist some, did not spray white wine, and will not be fishy, if you are afraid of yolks will be fishy, you can put in the oven, you will be very happy to see that the yolks will be very dry, but also the yolks will be very dry. will be fishy, you can put in the oven before spraying some white wine and then baked, baking time is not too long, 150 degrees for 10 minutes or so, you can, of course, soak the oil and spray wine are different from person to person, there is no mandatory requirements Each flour absorbency is not the same as the climatic reasons, the dough dry and wet is not a Xiang, like the cold days, then, the shortening in the lard to be more than 10 grams of heat I put 55 grams will be enough to 65 grams of fillings to suit your taste, like lotus seed paste, chestnuts, and other ingredients. The filling according to their own taste, like lotus seed paste, chestnut, black sesame, can be, this is my homemade red bean paste, will not be very sweet Packing system has a recipe for resting wake up, I am directly pack, no wake up, it is the last dough rolled up, directly pick up the first rolled up operation of the next step, this saves time, the texture is also good According to the personal power of the oven to determine the time and temperature of baking.