Cooking Steps

1. 

   Step1:1. Weigh the above materials for us

2. 

   Step2:2. Put the low gluten flour, sugar, egg liquid and butter in the skin part of the ingredients together into the cooking machine barrel

3. 

   Step3:3. Use the second gear of cook machine to start mixing, and slowly drain water while mixing

4. 

   Step4:4. Stir the dough until the surface is smooth; the skin part should be smooth as much as possible, but it should not be over stirred.

5. 

   Step5:5. Take out the dough and leave it at room temperature for use

6. 

   Step6:6. Mix the low gluten flour and lard in the oil core part of the ingredients evenly by hand

7. 

   Step7:7. Divide the mixed skin and oil core into - 30g / skin, 15g / oil core, and cut each egg into 8 pieces

8. 

   Step8:8. Wrap the oil core with the divided skin part

9. 

   Step9:9. Then roll out and roll up the pastry wrapped with oil core in the previous step, fold it horizontally for use twice, and separate the bean paste filling into 20g / Pastry according to the number of pastry. When rolling out, use even force to prevent crushing the pastry.

10. 

    Step10:10. Roll the folded pastry into a circle, wrap it in bean paste and put a small piece of preserved egg in it and wrap it by hand; wrap the bean paste stuffing here, and close the mouth as much as possible.

11. 

    Step11:11. Put the wrapped crispy preserved egg on the baking tray, brush the egg liquid, and sprinkle the almond slices

12. 

    Step12:12. Preheat the oven. The temperature is 210 ℃ for heating and 150 ℃ for heating. After preheating, put the preserved egg crisp into the oven and turn on the hot air function. Bake for 16 minutes

13. 

    Step13:13. After baking, keep it cool at room temperature.

14. 

    Step14:Taobao sweep. Learn about this oven.