Egg yolk cake (20 pieces)

Overview

The egg yolk cake sounds and feels crispy, and does anyone like the bite of egg yolk when eating salted eggs? The combination of crispy skin, egg yolk and bean paste will always make you eat one more

Tags

• baking
• egg yolk
• pastry flour
• pastry lard
• water, oily skin, water
• water-oiled flour
• water-oiled lard
• water-oiled sugar
• bean paste

Ingredients

Steps

1. 1 The raw salted eggs I used were cheap and I knew they were real egg yolks! Peel the egg yolks and marinate them in white wine for 20 minutes to remove the fishy smell

2. 2 Preheat the oven to 160 degrees and bake for 8 minutes until the oil is released

3. 3 Mix the water-oil crust and puff pastry separately

4. 4 Knead it into a smooth dough. The watery dough will be a little sticky, but it should feel almost non-sticky

5. 5 Divide the dough into equal portions

6. 6 Flatten the watery skin in the palm of your hand and wrap it in the pastry,

7. 7 Use the tiger's mouth to rotate and close the mouth into a circle

8. 8 Flatten and roll into a shape of beef tongue

9. 9 Roll up from the top and lay it upright

10. 10 Roll it into ox tongue shape

11. 11 Roll up and relax for 20 minutes

12. 12 Take a portion and roll it into a ball and put it into the bean paste filling (the egg yolk is wrapped in the bean paste, I forgot to take a picture, the wrapping is the same as wrapping the pastry)

13. 13 Use your right hand to fix the bean paste filling, and turn your left hand to close it into a circle

14. 14 Place in a baking pan, flatten slightly, brush with egg wash and sprinkle with sesame seeds

15. 15 Place in the middle layer of the oven, heat up to 200 and lower to 190 (adjust according to your own oven, around 200 is enough) for 25 minutes, the surface will be golden!