Authentic and delicious egg yolk cake

Overview

Speaking of delicious Chinese dim sum, egg yolk puff pastry must be one of the best. The layers of skin make it crispy and fall apart when you bite into it. The oily and salty aroma of salted egg yolk and the sweetness of bean paste or lotus paste gradually spread to the tip of your tongue. It's so delicious that you can't stop eating it. The private model comes from the popular egg yolk cake gift box. One box contains multiple flavors such as honey bean, lotus paste, matcha, taro, etc., as well as a whole oily and fragrant salted egg yolk. One bite is super satisfying! The recipe has a lot in common with Su-style mooncakes. Traditional egg yolk puff pastry uses lard. Nowadays, butter is often used, which eliminates the trouble of boiling lard and enhances the taste. So this recipe can also be replaced with butter! The dosage remains unchanged!

Ingredients

Steps

Prepare all the materials, pay attention to the recipe. Here you need two doughs: water-oil dough and puff pastry. There are notes on the materials, so be sure to read them clearly! I made half lotus paste filling and half chocolate filling. You can fry the filling yourself or buy it ready-made. I bought sugar-free lotus paste filling and low-sugar chocolate filling
Place the salted egg yolks on a baking sheet, spray evenly with white wine, and bake in the oven for 8 to 10 minutes until the oil is slightly oily. Let the baked egg yolks cool to room temperature and set aside
Water and oil skin: Put all the ingredients for water and oil skin into the kitchen machine and start kneading
Pastry: Mix all the pastry ingredients evenly and knead the dough
The pastry dough must be kneaded until it is not soft but slightly sticky
The mixed pastry dough is as shown in the picture. Turn it upside down on the counter and let it rest for later use
Mix lotus paste filling and chocolate filling into 30g portion
After dividing, there are 18 fillings in total, as shown in the picture
Each divided lotus paste filling and chocolate filling should be wrapped with a baked and cooled egg yolk as shown
At this time, the chef's machine has kneaded the water-oil leather glove film and taken it out for later use. It feels like the picture
Divide the water dough and pastry into small portions of 10 grams each, as shown in the picture
Wrap 10 grams of oily skin into 10 grams of pastry, as shown in the picture
After wrapping, roll it into the shape of beef tongue as shown in the picture
After rolling it out, roll it up from top to bottom, as shown in the picture, roll out all 18 pieces like this, roll it up, cover it with plastic wrap and then put a wet towel on the dough. The reason for this is to avoid the loss of water in the oily skin, which will make it difficult to close up after filling
Place the dough upright with the seam facing up and flatten it
Roll it out again, try to make it as long as possible, the shortening effect will be better
After rolling it out, it will look like the picture
Roll it up again, do this with all 18 pieces, cover with plastic wrap and press with a wet towel
Take a piece and press the middle with your fingers, as shown in the picture
Fold both ends towards the middle
Fold it in half, pinch it tightly, and roll it out into a round wrapper. It is similar to a dumpling wrapper, thicker in the middle and thinner at the edges
Put the prepared lotus paste and egg yolk filling, as shown in the picture
The tiger's mouth is closed, making a full circle
After wrapping, place the seam side down on the baking sheet
Brush with egg yolk, sprinkle with black sesame seeds and bake in the oven
Preheat the oven in advance, middle layer, 200 degrees, bake for 30 minutes
Appreciation of the finished product
Various fillings are available, not only for snacks, but also for mooncakes as gifts
Beautiful
Cut it open and take a look, chocolate egg yolk cake
Lotus paste and egg yolk cake

Overview

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Ingredients

Steps