This is essentially a salted egg yolk flavored peach crisp, with only a difference in shaping. Of course, it can also be formed into the traditional peach crisp shape, which is entirely acceptable.
Ingredients: – Low-gluten flour (Midaneer): 160g – Cornstarch: 40g – Corn oil: 85g – Whole egg liquid: 45g – Soft white sugar: 45g – Edible salt: 1g – Salted egg yolks: 4 (approx. 9g each) – Baking powder: 2g – Baking soda: 1g – Egg yolk liquid (for brushing surface): 1 – White sesame seeds (for decoration): as needed Preparation: The salted egg yolks have been pre-steamed and sifted. Mix until emulsified, then add the sifted salted egg yolks. Stir manually with an egg whisk until well combined. Instructions: 1. Sift the mixed dry ingredients into the liquid batter. 2. Fold until no dry flour remains. 3. Press into a dough by hand. 4. Divide into equal small portions (35 pieces). 5. Roll into balls and gently press in the palm to form thick discs. 6. Arrange on a baking tray. 7. Dip a finger in egg yolk liquid and brush the surface. 8. Dip the thick end of a chopstick in white sesame seeds and press onto each disc. 9. Bake in a preheated oven at 170°C top heat and 155°C bottom heat, middle rack, for 20 minutes. After baking, arrange on a plate. Each piece is small with a thin layer of egg wash brushed on the bottom using a pastry brush. The finished product shows beautiful cracks, achieving perfect splitting.
