Salted egg yolk shortbread

Salted egg yolk shortbread                                                                                   

Let's make noodles first. Add 2g of yeast to 200g of plain flour, a spoonful of sugar to promote fermentation, mix with about 100g of water to form a smooth dough of medium firmness, cover with a lid and ferment until it is twice as large.

Take advantage of the fermentation time to prepare the puff pastry, then it is the turn of the salted egg yolk to appear, prepare 2-3 cooked salted egg yolks with a spoon to crush (egg whites can be cold tofu), 90g flour, 40g lard (can be replaced by other vegetable oil), if the salted egg yolk is not salty enough, you need to add a little salt, enlarge them together in a bowl, grasp them into a ball with your hands, put it for later use, and put it in the refrigerator if the room temperature is high.

After the dough is fermented, put the board and knead it to drain the air, and then roll it into a circle to wrap the puff pastry in a large bag.

Once wrapped, turn the dough over with the smooth side up, gently press it with a rolling pin, and then roll it out into a rectangle.

Fold it from 1/3 of the way, then roll it out and fold it again, for a total of three folds (three times, three times), and finally roll it into a square about 1 cm thick.

Brush the surface with a layer of water, sprinkle with black sesame seeds, and then gently roll out with a rolling pin to make the sesame seeds more firm, and cut them into small pieces with a knife.

Put a grease cloth or greased paper in the baking tray and put the cut cake crust in it, keeping a certain gap in the middle.

Cover with plastic wrap and let rise again for 20 minutes, just preheat the oven at 200 degrees, then put the baking tray in the middle of the oven, bake at 210 degrees for 20 minutes, and then turn the heat to 220 degrees and bake for 5 minutes to color, the time and temperature are for reference only.

Take a bite of the crispy dregs, the aroma is tangy, and sure enough, the addition of salted egg yolk did not disappoint me, it is really delicious to eat, if you like it, let's try it together!

Today's cake is made of dough, the dough cake is relatively soft, not easy to harden, if you don't have time, you can also choose the dead dough cake, that is more time-saving, and it is also very crispy, but it is easy to harden when it is cold, you can choose according to your preferences or time.