Egg yolk cake
Overview
Su-style mooncakes are deeply loved by the public, and egg yolk cakes are even more classic among mooncakes.
Tags
Ingredients
Steps
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Mix the oil dough ingredients evenly and form a smooth dough. Mix the pastry ingredients evenly. Cover with damp cloth and let rest for more than 20 minutes.
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Prepare salted egg yolk and 25 grams of red bean paste and form into a ball.
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Press the red bean paste flatly to wrap the egg yolk, and form into a ball. Set aside.
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Divide the oil dough and puff pastry dough into 12 equal parts and knead evenly.
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Flatten the dough and place the dough in the middle.
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Wrap the pastry with oil skin and pinch tightly.
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After doing everything, cover with a damp cloth and let rest for 10 minutes.
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Take a piece of dough and flatten it into a shape of beef tongue.
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Roll up from top to bottom into a tube shape.
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Once everything is done, cover with a damp cloth and let rest for 5 minutes.
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Take a dough roll, place it with the seam facing up, and continue to roll it into a ox tongue shape. Try to roll it as thin as possible without leaking the pastry.
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As shown in the picture, roll it up from top to bottom.
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Do everything and relax a little.
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Take a dough roll, fold both ends inward, and overlap.
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Flatten into a round shape. A puff pastry is ready.
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Do everything and relax a little.
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Flatten the pastry into a round piece and put a bean paste and egg yolk filling.
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Use the palm of your hand to slowly push upwards and pinch tightly. The egg yolk puff pastry is completed.
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Place, seam side down, on a baking sheet lined with parchment paper, leaving some space between them.
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Brush the surface of the egg yolk puff pastry with egg wash and sprinkle an appropriate amount of white sesame seeds for decoration. Preheat the oven to 200 degrees, place the middle layer of the baking sheet, and bake for about 25 minutes. Adjust the oven to 220 degrees and bake for 3-5 minutes to color.
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Baked egg yolk puff pastry.
