The cute egg-yolk puff is a traditional Chinese pastry made of wheat, butter, egg yolk, etc. In recent years, with the continuous upgrading of materials, yolk crisp has gradually become a Internet celebrity.
How To Make The Cute Egg-Yolk Puff
Weigh all materials we need.
Remove the egg white of salted duck egg, leave the yolk, dry the surface, spray some white wine, bake for five to six minutes, cut in two (or use one directly)
The water-oiled crust pastry and the crisp are kneaded into smooth dough separately.
The water-oiled crust pastry is made like this.
Divide them all into eight parts, take a piece of pastry and use a piece of crisp to wrap it.
It’s all wrapped up. I made a double portion.
Roll into the long oval shape, tight from top to bottom.
Roll it all up and loose for 20 minutes.
Take one and press flat.
Then roll up to oval,from top to bottom.
Loose for 20 minutes again.
Press flat with both ends facing inward and roll them into the thick middle with thin edges shape.
Squeeze on the sweetened bean paste and put on an egg yolk.
Blinding off and facing down.
Put in the bakeware.
Brush with egg yolk liquid and sprinkle with sesame.
Turn to 180 degrees, bake for 25 to 30 minutes.