Production method of qiaonong egg yolk crisp
Unfreezing at room temperature: unfreeze at room temperature (25 ℃) for 30-40 minutes, and the skin becomes soft.
Refrigerated thawing: defrost in refrigerated state (2-5 ℃) for 2 hours and take out.
Preheat the oven in advance. Heat the oven at 210-220 ℃ and 150-160 ℃ respectively. Brush the yolk liquid twice on the surface of the yolk puff (except for the egg white). Put some black sesame seeds. Bake in the oven after preheating for 15-18 minutes. Brush the yolk part on the surface to turn brown yellow completely and solidify, then take it out.
Note: the baking temperature and time are for reference only, which can be adjusted properly according to personal oven. The product contains sweet potato, and it is normal if there is slight cracking during baking.