Egg yolk cake

Overview

Mommy Yunyun loves egg yolk cakes the most. She makes more than 20 of them every time and eats them all in one go😄.

Prepare the required ingredients first
Pastry (120g flour, 60g oil kneaded into dough), water pastry (150g flour, 50g oil, 65g water, 5g sugar mixed into dough) Wrap the kneaded dough in plastic wrap and let it sit for about half an hour
Divide the relaxed pastry into small lumps of 18g each.
Divide the relaxed pastry evenly into small lumps of 12g each. As shown below
Use water-based pastry to wrap the pastry and knead it into a small dough, as shown below
Flatten the wrapped dough and roll it into the shape as shown below
Then roll it up, close it at the top, cover it with plastic wrap and let it rest for about 20 minutes
In the same way, fold the relaxed dough in half, roll it into a beef tongue shape, roll it up again, this time with the seam at the bottom, cover it with plastic wrap and let it rest for 20 minutes
Cut the egg yolk in half and bake in the middle rack of the oven at 180 degrees for ten minutes
Divide the lotus paste evenly into 12 small lumps, each 15g. Wrap the baked egg yolk into the lotus paste and knead into lumps
Flatten the relaxed dough, roll it out, and wrap the lotus paste and egg yolk in it
After wrapping it, place it with the seam facing down, as shown below
Beat the eggs and spread evenly on the surface of the egg yolk
Then sprinkle black sesame seeds on each egg yolk puff
Preheat the oven and bake in the middle rack of the oven at 180 degrees for 35-40 minutes. Out of the oven