Egg yolk crisp of rice dumplings

Cooking Instructions

1. Boil lard

   

2. 

3. Fresh salted duck eggs

   

4. Knock out the egg yolk: soak in white wine and corn oil for half an hour, then bake at 180°C for 10 minutes

   

5. 25 grams of bean paste wrapped in egg yolk for later use

   

6. Oily skin ready: Divide into 5 equal portions

   

7. The puff pastry was divided into two colors evenly in the summer, and I put it in the refrigerator and forgot to take a photo. The puff pastry is divided into 5 white and 5 green. Then wrap the oil skin with 2 colors of puff pastry.

   

8. Then roll out the skin, start from the white end when rolling, cut in half and set aside (I am here to make 20 The above recipe is 10 amounts, you can fill in by yourself)

   

9. 

10. Preheat the oven to 180°C, first 15 minutes at 180°C at top and 170°C at bottom. For the next 15 minutes, cover with tin foil to prevent discoloration.

    

11. Baked

    

12. 

13. After cooling, use a food coloring pen to draw on the eyes, etc.