You don't have to eat mooncakes in the Mid-Autumn Festival, let's have an "egg yolk crisp".

Cooking Instructions

1. The first step is to make the oil skin, add all the ingredients on the screen to the kitchen machine and stir, the low gluten flour and high gluten flour can be replaced with ordinary medium gluten flour, this dough will be kneaded faster with a stirring paddle

   

2. The dough is stirred smoothly, the membrane can be pulled out slightly, and the stirred dough is wrapped and relaxed for half an hour

   

3. The second step is to make the puff pastry, mix the low-gluten flour and butter evenly and knead it into a dough

   

4. 

5. Then divide into 18 grams each

   

6. Divide the oily skin into 22 grams, knead it round and relax for a while

   

7. Spray a little white wine on the surface of the egg yolk

   

8. Bake at 180 degrees for about 5 minutes until slightly oily

   

9. Divide the bean paste into 30 grams

   

10. Wrap an egg yolk into it, knead it round and set aside, if you don't want to make egg yolk, you can also wrap meat floss

    

11. Roll out the loose dough and wrap the puff pastry into the oily skin

    

12. Then flatten and roll thin

    

13. Fold it up, cover with plastic wrap and relax for half an hour

    

14. Repeat again after half an hour, roll it out and let it relax for half an hour

    

15. Loosen the dough with the joints facing up and press down in the middle

    

16. Fold the four corners into the middle

    

17. Then roll it out with a rolling pin

    

18. Wrap in the prepared filling and pinch tightly

    

19. After everything is done, brush a layer of egg yolk, let it dry for a few minutes, and brush again when the egg yolk has solidified

    

20. Stick your thumb to the egg yolk, then the sesame seeds, and press it on top of the egg yolk crisp

    

21. Preheat the oven to 190 at the top and 170 at the bottom, and bake on the lower middle layer for 25-30 minutes

    

22.