Condensed milk egg yolk fruit

Overview

I made homemade condensed milk a few days ago and I couldn't finish it all at once. I made some fruits to use up the condensed milk. It tastes great.

Take 200 grams of condensed milk
Take 2 egg yolks. Add one egg yolk to the filling and stir evenly, then add the second egg yolk and stir evenly.
Take 5 grams of baking powder
Add 200 grams of low-gluten flour and mix well with baking powder
Sift the mixed powder into the condensed milk paste
Use a spatula to cut and mix until there is no dry powder. Wrap in plastic wrap and refrigerate (not quick-frozen) for more than 30 minutes to facilitate styling later.
The bean paste you buy is relatively soft, so put it in the freezer and freeze it for 1 hour before use.
Take out the refrigerated dough and divide it into 20 balls, each about 20 grams. It is not recommended to use a rolling pin if the dough is slightly sticky. Use your fingers to gently knead it into a thin and even dough sheet and wrap it into a fruit ball like a glutinous rice dumpling. Pay attention to the thickness to be even. If it is too thin, it will easily break.
Weigh the red bean paste into small balls of about 15 grams each.
Place the wrapped fruit balls slightly apart on a baking sheet lined with baking paper.
Take the third egg yolk, dip it in the beaten egg yolk liquid with an oil brush, and brush it on the top of the fruit. If you like the lighter color, brush it once. If you like the darker color, brush it all once, and then brush the egg wash a second time.
Finally sprinkle some sesame seeds on each head for decoration. In the middle layer, heat up and down to 180 degrees for 20-25 minutes.