Lazy people's approach ~ like me like lazy can not remember the complex steps, are suitable for this method, hahaha (♥ω♥) ~ ♪ simple and delicious
By bean flour 5316768984
<h2>Royalties</h2>
10 duck egg yolks
Egg tart skin 10 pcs
A little black sesame seeds
1 egg
Bean paste 250g
White wine to taste
<h2>Practice steps</h2>
1: Spread oil paper on the baking sheet and place the egg yolk soaked in white wine (like a small brush dipped in white wine to brush the yolk) on the oil paper.
2: Place egg yolks in the oven. Heat up and down, 200 °C, about 5 minutes, egg yolks are oily
3: Take about 25g of bean paste, knead the round, flatten, wrap the egg yolk and roll it into a circle
4: Put it into the egg tart skin that peels off the egg tart shell, wrap it up with the egg tart skin, tired like a bun bun, after wrapping, the pleats are facing down. (I wrapped all the stuffing together after getting it all right, when wrapping, you just need to wrap the stuffing, and the skin should not be broken as much as possible)
5: Beat an egg, take the yolk, no egg white, the yolk is broken
6: Brush the egg yolk twice with a small brush and sprinkle with the appropriate amount of black sesame seeds. Heat up and down at 200 °C for 20 minutes
7, oh ~ bake well ~ delicious ~ fast and convenient, hee-hee
<h2>Tips</h2>
1. The egg tart skin should be taken out of the refrigerator in advance, peeled shell, otherwise it is difficult to peel off when it is soft, and the skin is easy to break; 2. If the hand speed is relatively slow, it is recommended to wrap a layer of plastic wrap on the egg tart skin to avoid hardening after the skin is long, and it is inconvenient when the package is made; 3. I made 20 egg yolk puff pastry, the proportion of each egg yolk crisp is, a skin + 25 grams of bean paste + an egg yolk, and so on.
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