Crispy egg yolk with lotus seed paste(lian rong dan huang su )

Crispy egg yolk with lotus seed paste

Introduction:

Production steps:

Step 1: salted egg yolk, first put into the oil immersion, you can deodorize

Step 2: lotus paste

Step 3: Lard

Step 4: Flour

Step 5: put the salted egg yolk into the lotus paste and rub it into a ball (the total weight of each is about 40g)

Step 6: knead the water oil skin and pastry material into dough

Step 7: divide the water oil skin and pastry into 9 parts, and rub them into a ball (2 parts here)

Step 8: Take 1 part of water and oil skin and roll it into a circle

Step 9: Pack 1 portion of pastry

Step 10: close up

Step 11: flatten and roll into a tongue shape

Step 12: roll up the dough from top to bottom and relax a little

Step 13: then flatten as shown in the picture

Step 14: rolling out

Step 15: roll up again and relax for a while

Step 16: roll the dough into a circle

Step 17: filling

Step 18: shape

Step 19: brush with egg and sprinkle with white sesame

Step 20: preheat the oven and bake for 30 minutes

Step 21: also made fresh meat.

Step 22: baked and out of the oven

Materials required:

Flour: 100g

Lard: 50g

Water: 70g

Salted egg yolk: 9

Lotus stuffing: right amount

Note: baking: medium, 200 degrees, 30 minutes

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Lian Rong Dan Huang Su