How to make egg yolk crisps (butter version)

Winter is coming, and egg yolk pastry (butter version) is very suitable for use in this season. It is extremely nutritious and healthy. Fresh ingredients must be prepared. The production process is very simple and easy to operate, but the amount of ingredients must be controlled, not too much or too little. Add water from the mouth, because the soup is the most tempting.

1. Brush a layer of white wine on the surface of the salted egg yolk, put it in a preheated oven at 180 degrees and bake for 5 minutes, then cool it for later use.

2. Melt the butter and mix it with flour to make a smooth dough.

3. Liquefy the butter in the pastry by water separation or microwave heating, mix with other pastry ingredients, and knead into a smooth and elastic dough.

4. Divide the puff pastry and oil pastry into 15 portions. Wrap the oil pastry with the puff pastry and place it with the seam facing down.

5. Roll it up into a long tongue shape and cover it with plastic wrap.

6. Roll it into a long tongue shape again, roll it up, and relax it for ten minutes.

7. Take 25g of red bean paste and wrap the salted egg yolk, then roll into a ball.

8. Fold the two sides of the relaxed puff pastry toward the middle, flatten it, and then spread it out, wrap the red bean paste filling, pinch the opening tightly and face downwards.

9. Preheat the oven to 180 degrees. Brush the surface of the egg yolk pastry with egg yolk liquid and sprinkle with sesame seeds

10. Bake in the middle layer of an 80-degree oven for about 28 minutes. Adjust the time according to your oven.

Egg yolk pastry (butter version) is easy to make and can help our body replenish a variety of necessary nutrients. It is a rare and delicious home-cooked dish.