Vegetable oil version of egg yolk cake

Overview

Egg yolk puff pastry made with vegetable oil is low-cost, tastes great, and is so crispy that it leaves no residue

Ingredients are ready
Pastry and oil dough are synthesized separately into dough
Synthetic dough is kneaded until smooth
Sprinkle the duck egg yolk with some wine and bake it in the oven at 180 degrees for 5 minutes
Add duck egg yolk to the bean paste. PS If your hands are sticky, use some cooked glutinous rice flour
Divide the pastry and pastry dough into small portions, about 25 grams of pastry and 40 grams of pastry
Cover the dough with pastry and let it rest for 15 minutes
Roll into a long tongue shape
Roll up and let rest for 10 minutes
Fold in half and flatten
Roll it into thin slices and cover with bean paste and egg yolk
After everything is wrapped and rounded, prepare two egg yolks
Brush with a layer of egg yolk
Sprinkle some sesame seeds on top
Put it in the oven at 175 degrees for 30 minutes and take it out
The finished product is particularly delicious
Pack it up and refrigerate it, you can give it away