Classic Egg Yolk Shortbread

Step 3: Make the puff pastry

Low gluten flour(Flour needs to be sifted first)

Anhydrous butter(Leave at room temperature), stir evenly and knead into a dough.

Step 3: Stuffing

Imported red bean paste filling, pinch1indivual26gram

Wrap the salted egg yolk in the bean paste,twenty fourg, shortbread12gram

Take the dough and flatten it, wrap it evenly around the pastry, roll it flat and then roll it up, straighten it and flatten it, and flatten it again.

Finally, roll it up into a round shape and wrap the dough with red bean paste.

Evenly wrap the bean paste filling and shape it into a pointed shape..

Step 4: Apply egg liquid on the surface

Whole EggAdd water, stir evenly and sieve.

Step 5: Combine and bake

1: Arrange the wrapped egg yolk pastry on the baking tray.

2: Brush the surface with egg wash, sprinkle with black sesame seeds and bake.

3: Oven temperature is on fire 220℃ / get angry 150℃, baking15minute,
When the color starts to brown, turn the baking tray and lower the heat to200Bake to40minute.

Notice:The above is just the basic way to make egg yolk puff pastry, you can vary and adjust it according to your taste and preference.
If this is your first time trying to make one, you may need to practice a few times to achieve the desired effect.