Lotus paste and egg yolk cake

Overview

How to cook Lotus paste and egg yolk cake at home

Tags

• pastries
• afternoon tea
• all-purpose flour
• clear water
• lard
• lotus paste filling
• low gluten flour
• salted duck egg yolk
• fine sugar

Ingredients

Steps

1. 1 Knead all the dough ingredients together into a chewy dough.

   

2. 2 Just put the pastry ingredients together into a dough without dry flour. Put them into plastic bags and let them rest for half an hour.

   

3. 3 Soak the salted duck egg yolk in cooking oil in advance, absorb the excess oil with oil-absorbing paper, and place it in a baking pan.

   

4. 4 Bake at 150° for ten minutes.

   

5. 5 The weight of lotus paste and egg yolk is 60 grams, wrap them all and set aside.

   

6. 6 Divide the rested dough into 18g pieces of dough and 12g pieces of puff pastry.

   

7. 7 Take a piece of dough, flatten it and put a piece of dough on it.

   

8. 8 Wrap everything up and cover with plastic wrap to prevent it from drying out.

   

9. 9 Take a piece of relaxed dough and shape it into an oval shape.

   

10. 10 Roll up from bottom to top.

    

11. 11 Tie everything up and cover it with plastic wrap to prevent it from drying out. Once everything is done, cover with plastic wrap and rest for 15 minutes.

    

12. 12 Dare to open in a long strip again.

    

13. 13 Roll up from top to bottom, cover everything with plastic wrap and let rest for 15 minutes.

    

14. 14 Take a piece of loose dough and press it from both ends to the middle.

    

15. 15 Flatten and roll into a round shape.

    

16. 16 Put one of the fillings on it.

    

17. 17 Wrap it up and close it up.

    

18. 18 All done and placed in the baking pan. Brush with egg wash and sprinkle with black sesame seeds.

    

19. 19 Place in preheated oven.

    

20. 20 Heat up and down to 170° and bake in the middle rack of the oven for 25 minutes.

    

21. 21 So crispy that it falls apart. I made matcha cake by the way.