Purple rice egg yolk cake
Overview
It was my first time to make egg yolk cakes. I chose my favorite purple rice filling instead of the traditional bean paste filling, and also tried a colorful bright crispy egg yolk cake.
Tags
Ingredients
Steps
-
Water-oil skin: 255g all-purpose flour, 90g lard, 50g sugar, 105g water, mix well and knead into a ball.
-
Pull and beat again.
-
Take off the glove film.
-
Refrigerate the dumplings for 60 minutes.
-
Pastry dough: 200 grams of low-gluten flour, 100 grams of lard.
-
Knead evenly with your palms, cover with plastic wrap and refrigerate.
-
Spray the salted egg yolk with some white wine in the air fryer, bake for a few minutes and set aside.
-
Wrap 25 grams of purple rice stuffing with a salted egg yolk and form into a ball, then freeze in the refrigerator for later use.
-
Divide the pastry into four parts, color it with food coloring, and then divide it into 6 grams each.
-
Divide the watery and oily skin into 12 parts, one part is about 41 grams, and let it rest for 20 minutes.
-
Roll the white oil dough into a rectangular shape and put the pastry on it one by one.
-
Closure up and down.
-
Then close the mouth left and right.
-
Then rotate it 90 degrees like oil and roll it out.
-
Roll it up again and let it rest for twenty minutes.
-
Roll out into a long strip again along the rolled strip.
-
Roll up and set aside.
-
Cut the rolled dough dough in the middle.
-
Flatten it with the cut side facing up, then roll it out like a bun wrapper and wrap it with purple rice and egg yolk filling.
-
Tie it up and place it into the baking pan with the seam facing down.
-
After preheating the oven, bake at 155 degrees for about 25 minutes.
