Egg Yolk Crisps

Preheat oven to 160 degrees Celsius. Rinse the salted duck egg yolks under cold water. Place the salted duck egg yolks in a small dish, pour Shaoxing wine over them, and bake for 5-7 minutes until slightly fragrant and cooked through. Let them cool completely.

Divide the red bean paste into 10 equal portions, approximately 25 grams each. Flatten each portion and wrap one baked salted duck egg yolk inside, rolling it into a smooth ball. Set aside.

To prepare the water dough, combine 150 grams of All-purpose flour, 50 grams of Lard, Granulated sugar, and 60 grams of Water in a mixing bowl. Knead until a smooth, elastic dough forms, about 8-10 minutes. Cover with plastic wrap and let rest for 30 minutes.