How to make egg yolk cake
Overview
Egg yolk cake is a common snack of Han nationality. It tastes crispy on the outside and soft on the inside. It leaves a fragrant taste in your mouth after eating.
Tags
Ingredients
Steps
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Oil crust part: 75 grams of all-purpose flour, 27 grams of lard, 10 grams of sugar, 30 grams of water. Pastry part: 60 grams of low-gluten flour, 30 grams of lard. Filling: red bean paste, salted egg yolk. Garnish: black sesame seeds, egg liquid. Mix the oil crust ingredients evenly, and knead it into a smooth dough that can be pulled out. Let it rest for half an hour.
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First mix the pastry ingredients and knead them into a smooth dough; then spray high-strength white wine on the surface of the egg yolk, put it in the oven at 180 degrees, and bake until the surface is lightly browned for about 5 minutes.
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Wrap the red bean paste around the egg yolk at a weight of 25 grams per portion, and add the mung beans. I made a total of 8 portions.
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Divide the dough and pastry into 8 equal portions. Take a piece of rested dough and roll it into a round shape. Wrap it in the pastry and wrap it tightly with the seam facing down.
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Use a rolling pin to roll the wrapped pastry into an oval shape. Turn it over and roll it up from top to bottom. Let it rest for 15 minutes. Remember to cover it with plastic wrap or a damp cloth. Take the resting pastry, roll it out, roll it up from top to bottom again, and let it rest for 15 minutes
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Place the loosened butter pastry with the seal facing up, press it in the middle with your thumb, fold it in half, and roll it out thinly with a rolling pin.
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Place the bean paste and egg yolk filling on top of the puff pastry, and place it seam side down on the baking sheet.
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Brush with egg yolk liquid, add some sesame seeds, preheat the oven to 180 degrees, and bake for 30 minutes on top and bottom heat.
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This is what it looks like when baked.
