How to make crispy egg yolk mooncakes

• 

  1. Water and oil noodles: take 250g of flour, add 40g of butter, 80g of white sugar, and 135ml of water and knead into a ball; Pastry noodles: Take 200g flour, add 100g butter and knead into a ball.Cover the two doughs with plastic wrap and let them rest for 20 minutes;

• 

  2.Take 25g of bean paste, Wrap with salted egg yolk.Wrap all 20 pieces and set aside;

• 

  3. Divide the water-oil noodles and pastry into 20 portions each , put the pastry dough on the water-oil bread, with the seam facing down;

• 

  4. Roll into thin sheets, roll Start;

• 

  5. Roll it out again and roll it up again.Cover with plastic wrap and let stand for 20 minutes;

• 

  6. Roll the rested dough into a round shape.Roll it out into a pie crust, wrap it in bean paste and egg yolk balls, and put it into the baking pan with the seam side down;

• 

  7.Brush the placed cake with egg wash and sprinkle with black sesame seeds;

• 

  8.Preheat the oven and bake at 180c for 35 minutes;

• 

  9.How about dressing up? How about that? !