[Steps of Egg Yolk Crisp (20-grain Lard Edition), How to Make Egg Yolk Crisp (20-grain Lard Edition)]

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Egg Yolk Crisp (20-grain Lard Edition)

I don't know how many times I have abused the souffle this time. It's best to see the souffle until I have no friends. The original side comes from Sweet Yue.

Food Ingredients

Oilskin

Medium gluten flour (Lu Wang) 150g

low gluten flour 50g

powdered sugar (xylitol) 20 grams

Lard 80g

Warm/cold water 60g/20g

pastry

low gluten flour 180g

Lard 90g

Stuffing

Red bean paste (cunnan low sugar) 500g

Salted egg yolk (Shen Dan) 20

Decoration

Egg yolk 2 tablets

Black Sesame right amount

Step

Soak the egg yolk in oil for at least 1 hour in advance,
If it is fresh egg yolk, brush white wine directly into the oven.
Bake at 180 degrees for 5-8 minutes to get oil.
Let cool for later use.

Red bean paste is divided into 25 grams each for later use, or you can make your own bean paste stuffing.
Use Shunnan's red bean paste to make 20 pieces, just two packs and a pack of 250 grams. Extrude them and cut them into 20 pieces with a knife without weighing them.😂

Making oil skin: warm water is mixed with lard to emulsify. I think this step can be omitted. I directly mix the oil skin and throw it into the chef machine (hand kneading is also acceptable) to knead the film. (pulling the dough apart into a stocking shape). Each dose is about 18 grams.

Making pastry: mix and knead, about 12 grams per dose.

Oil skin wrapped pastry, bean paste wrapped egg yolk.

The wrapped dough is rolled for the first time, about 10cm long, and the rolled dough is relaxed for 10-20 minutes.

Squash the roll and roll it again, this time the roll becomes shorter, about 4-5cm... (forget to take the picture, can you see the corner of this picture?) Relax for 10 minutes.

Hold the relaxed roll in two pieces and press it in. Press it flat. There is no rolling pin here. Press it directly into a round bean paste filling. Manipulation see step 7