Salted egg yolk pastry

Mix the water and oil noodles.

Cover the slightly soft dough with plastic wrap and let it rest for 10 minutes.

Knead again with the flaky dough.

The larger one in the basin is the water-oil dough, and the smaller one is the oily pastry dough (cover and let it rest for 10 minutes).

Divide the water-oil dough into 10 equal portions.

The flaky dough is also divided into 10 equal portions.

Take one of the water-oil doughs and place a layer of oily pastry dough on top.

Gradually make water-oil dough and bread pastry dough one by one.

This is the black sesame filling of the salted egg yolk bun.

Roll the water-oil dough into a long shape first, then roll it from top to bottom, completing them one by one (let it sit for 10 minutes).

Repeat the previous procedure a second time (each step needs to be covered with a film to keep it moist and prevent drying).

Then flatten the portion shown in the above picture, roll it out lengthwise, and fold it again.

Take a portion of the dough, fill it with egg yolk and sesame filling, and wrap it up with the seam side down.

Wrap the egg yolk and sesame filling one by one.

Use a knife to cut a mouth in each dose and cover it with a seal.

Preheat the oven for 10 minutes, set the top heat to 170°C and the bottom heat to 150°C, and bake for 20 minutes (cover as needed to prevent burning).

The freshly baked product crumbles as soon as you pick it up after it cools slightly.

A close-up shot, with crispy layers clearly defined, resembling a lotus flower about to bloom.