Cooking Steps

1. 

   Step1:I marinate this yolk by myself. First soak corn oil and refrigerate it for one day. The next day, bake it at 180 degrees in the oven for about 7 minute

2. 

   Step2:When it's cooked and cooled, wrap the yolk with bean paste. It's about 20 grams per serving. Anyway, the yolk and bean paste can't weigh more than 35 grams

3. 

   Step3:Use the ACA North American electronic scale to weigh the water. First pour the ingredients of the oil skin together, knead them into a smooth dough, cover them with a plastic wrap, and relax for 30 points

4. 

   Step4:Then make the pastry. Lard and low gluten flour and dough. If it's too sticky, refrigerate it for about 30 minutes

5. 

   Step5:15 grams of oil skin, 12 grams of pastry, wrapped with oil skin and covered with plastic film to prevent dryin

6. 

   Step6:Roll for the first time. Roll with a rolling pin for the second time. Roll with the interface facing up. 15 points for relaxation. Roll well. 15 points for relaxation with the interface facing down

7. 

   Step7:Press both ends to the middl

8. 

   Step8:Roll it into a circle with a rolling pin. Pack the fillin

9. 

   Step9:Shape to ova

10. 

    Step10:Use the extra oil skin and a little color powder to mix the pink. Roll it thin and make it into a skin to wrap the yolk crisp. Then pinch the pig's ears and nose

11. 

    Step11:Heat up and down the oven for 180 degrees and bake for about 35 minutes. Depending on the color, cover with tin paper

12. 

    Step12:Cool egg yolk puff, with a blush. With pigments, the eyes are lovely.

13. 

    Step13:Do you want to eat wood?