Egg yolk cake

Mix all the ingredients for the water and oil dough and put them into the bread machine. Start the kneading program and knead for fifteen minutes.

Mix the pastry ingredients and knead into a ball.

Wrap the kneaded water dough and puff pastry with plastic wrap.

Spray the egg yolks with strong white wine.

Bake in the oven at 150 degrees for five minutes, take out and let cool.

$Egg yolk cake step 5$

Divide the pastry and water dough into 16 even portions, roll into a ball, and cover with plastic wrap.

Take a piece of watery dough and roll it out, wrap it in a piece of pastry, and roll it into a round shape with the seam facing down.

Wrap everything in turn.

Take a piece of dough and roll it out.

Turn over and roll up from top to bottom.

Roll up all the dough in turn, cover with plastic wrap and rest for fifteen minutes.

Take 25g of bean paste filling, wrap it in a whole egg yolk and shape it into a round shape.

All wrapped in bean paste and egg yolk filling.

Take out the relaxed dough and roll it out again.

Roll up from top to bottom.

Roll out all the dough in turn. This process takes time. Remember to cover it with plastic wrap to keep it moisturized and let it rest for another fifteen minutes.

Take a piece of loose dough and flatten it from the middle with your thumb.

Fold in half, flatten and roll out.

Wrap in bean paste and egg yolk filling, slowly gather it from the tiger's mouth, and roll it into a round shape.

Brush with egg wash in turn, add black sesame seeds, and bake in the oven at 180 degrees for 30 minutes.

Once the surface is colored, you can take it out of the oven. After it cools down, it will become crispy enough to fall apart.

Cut one open and see, it's super crispy.

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Ingredients

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