Egg yolk cake (butter version)

Overview

I saw a friend baking egg yolk cakes, and suddenly I really wanted to eat them. I didn’t have lard at home, so I just baked them with butter in the evening. Butter is not as crispy as lard, but if you don’t like the smell of lard, you can try this, it will definitely suit your appetite

Tags

• baking
• all-purpose flour
• butter
• cake flour
• egg yolk
• red bean paste
• salted egg yolk
• fine sugar
• water

Ingredients

Steps

1. 1 Put all the water-oil skin ingredients in the main ingredients into the bread bucket and knead for about 20 minutes. You can pull out a large piece of glove film

   

2. 2 Take it out, knead it into a ball, cover it with a plastic bag and let it rest for 30 minutes

   

3. 3 Knead 65 grams of butter and 120 grams of low-gluten flour in the accessories into a ball. This is the pastry

   

4. 4 Divide the oil dough and pastry into 16 portions equally

   

5. 5 Take the water and oil dough and pinch it evenly, then wrap it in the pastry

   

6. 6 Tie it up like a bun and place it with the edge facing down

   

7. 7 Wrap everything up, cover with plastic bag and let it rest for 15 minutes

   

8. 8 Take one and roll it out into a long strip

   

9. 9 Roll it up from one end

   

10. 10 All rolled up

    

11. 11 Take another one, turn the edge upward, and roll it out

    

12. 12 After rolling up from one end, let it rest for 10 minutes

    

13. 13 Divide the bean paste into 30g portions and wrap in egg yolk

    

14. 14 Pinch up both ends of the risen puff pastry

    

15. 15 Gently roll it out and add the egg yolk and bean paste filling

    

16. 16 Tie it up like a bun and place it with the edge facing down

    

17. 17 Brush evenly with egg yolk liquid, add black sesame seeds, preheat the oven to 170 degrees, bake in the middle rack for 30 minutes~

    

18. 18 Finished product