Exclusive Egg Yolk Pastry

Finished product image.

Method: 150g of all-purpose flour, 60g of lard, 65-70g of water, 2g of salt, 30g of fine sugar. Start the dough-making mode. Knead until a gluten film can be pulled, then let it rest for 30 minutes.

Shortcrust: Mix 160g of low-gluten flour with 75g of lard, knead into a fine dough, and refrigerate for about 30 minutes.

Sprinkle an appropriate amount of egg yolk with high-proof liquor, and bake in an oven with top and bottom heat at 175°C for 8 minutes. The total weight of the egg yolk and red bean paste filling is 30 grams, with each red bean paste filling enclosing one egg yolk, all shaped into rounds and set aside.

18 grams of water dough, 13 grams of oil dough, wrap the oil dough with the water dough. Roll out into a shape like a cow's tongue, roll up from one side, and let rest for 15 minutes. Roll out a second time, roll into a long piece, roll up from one side, and let rest for 15 minutes.

Take the raw dough, press the sides of the squeezed opening together, fold them, roll the dough into a round shape, wrap in the egg yolk and red bean paste filling, and seal the opening.

Brush a layer of egg yolk on the surface and sprinkle an appropriate amount of black sesame seeds.

Preheat the oven, set both top and bottom heat to 200, and bake for 15 minutes. The temperature is for reference only.

Let it cool before eating.

Finished product image.

Finished product image.

Finished product image.

Finished product image.

Finished product image.

Finished product image.

Place it in the packaging box, it can be eaten for a few days.