New Year’s souvenir: Cute little egg yolk cakes (no need to relax the version)
Overview
The Spring Festival is coming soon, and it is inevitable to visit homes to pay New Year greetings. At this time, it will be more honorable to bring home-made pastries. Of course, egg yolk cakes can also be made in new ways with a little more thought. In the Year of the Rooster, we present egg yolk cakes in the shape of a chicken. This sentiment is unrivaled. The key is, it’s so cute, who can’t be fascinated by it? It turns out that egg yolk cakes can also be incredibly cute. Fangzi is an egg yolk cake from @GuaiGuaiHeShouShouMa. It has a different shape and is quite nice. There is no need to relax this recipe, which is super time-saving, and there is no need to worry about the skin breaking. I have been tossing it for so long, and there is no sign of the skin breaking. This recipe will make people fall in love with making all kinds of pastries! ! !
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Ingredients
Steps
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Soak the salted duck egg yolk in oil for an hour, then put it in the preheated oven, bake it at 180°C for 5 minutes.
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Divide the bean paste into 16 pieces, each 20g, and wrap them with cooled salted duck egg yolk.
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Pour all the ingredients in the dough into the bread bucket and start the dough mixing process.
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After about 20 minutes of kneading, the dough will be very smooth and soft.
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Mix the low-gluten flour and lard in the pastry with your hands and knead until it becomes a dough.
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The softness and hardness of the pastry is similar to that of oil dough, so it will not break when rolling out.
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Divide the dough into 16 portions, roll into balls and cover with plastic wrap. Set aside.
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Divide the pastry into 16 portions, roll into balls and set aside.
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Take a piece of dough, roll it into a round shape with a rolling pin, put a piece of puff pastry in the middle, wrap it like a bun, and remember to pinch tightly when closing. All oily skins are treated this way.
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With the closed edge of the wrapped dough facing upward, use a rolling pin to roll it into an oval shape, and roll it together from bottom to top. This completes the first rolling. Do this for all the dough.
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Then roll it out for the second time. Turn the dough with the seam facing up and roll it out with a rolling pin. This time, try to roll it into a rectangular strip, the length of which is about the same as the distance between your open fingers and the thumb and middle finger. Roll out all the dough in turn.
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Roll out all the dough in turn.
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Take a piece of dough, press it down from the middle, press both ends to the middle, and use a rolling pin to roll it into a round shape with a thick middle and thin edges.
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Then add the wrapped bean paste and egg yolk filling. Flip over and tuck the skin in so it fits snugly against the filling. Hold the filling with the thumb of one hand, and push the crust upwards with the thumb of the other hand, so that it is close to the filling and slowly climbs up, and finally closes the seal, which must be tightened.
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After closing the mouth, roll it into a round shape. If you still want to make it rounder, you can roll the dough parallel with both hands as shown in the picture, and you will soon get a round dough.
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Place all the processed dough on the baking sheet and brush with a layer of egg yolk.
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Put it into the preheated oven, set the upper and lower heat to 180°C, and bake for 40 minutes. After about 30 minutes of baking, you can cover it with tin foil so that the color is more like a yellow chicken.
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After cooling out of the oven, the egg yolk pastry is decorated with sugar slices. I used heart-shaped sugar slices to make the chicken's headdress. I cut the round sugar slices into two small pieces and then dipped them in chocolate to make the chick's mouth. Finally, use a pigment pen or chocolate to draw the eyes.
