The improved version of egg yolk cake that is so crispy

Overview

This year I started making mooncakes 20 days before the Mid-Autumn Festival, and until the Mid-Autumn Festival, I made a lot of various mooncakes. I haven’t made Soviet-style mooncakes yet because I think Soviet-style mooncakes have a lot of oil. It’s really scary to see so much lard that is rich in saturated fatty acids, so in When I made today's egg yolk cake, I reduced the amount of oil again and again. I thought it didn't matter if it wasn't very crispy. At least it was healthier. Unexpectedly, it turned out to be much beyond my expectation. It was very crispy, so crispy that it fell apart. There was no problem with reducing the amount of oil. It was very delicious and not greasy. Since the amount of oil is reduced a lot, it is a little more laborious to operate, but as long as you master the key points, it is not troublesome. The water-oil dough has very little oil, and the dough is relatively humid and a bit sticky. When making it, just apply a little oil on your hands and rolling pin and it will be easy to operate. The dough is soft and easy to roll after wrapping, which can reduce the relaxation time. A great recipe for reducing oil volume, highly recommended...

Tags

• baking
• children
• mid-autumn festival
• mooncakes
• egg yolk liquid
• lard
• lotus paste filling
• low gluten flour
• salted egg yolk
• black sesame
• powdered sugar
• water

Ingredients

Steps

1. 1 Knead 200 grams of low-gluten flour, 25 grams of powdered sugar, 70 grams of water, and 10 grams of lard into a water-oil dough; knead 170 grams of low-gluten flour and 75 grams of lard into a pastry dough, wrap them in plastic wrap and let them rest for an hour.

   

2. 2 Brush the surface of the salted egg yolk with a little white wine and bake in the oven at 160 degrees for ten minutes.

   

3. 3 Divide the two kinds of relaxed dough into 20 small portions and roll them into balls.

   

4. 4 Wrap the pastry paste into the water-oil paste and roll into a round ball.

   

5. 5 Cover with plastic wrap and let rest for ten minutes.

   

6. 6 Divide the white lotus paste into 30g portions and poke them into balls, flatten them and wrap them in salted egg yolk.

   

7. 7 Roll out the relaxed dough into a round shape.

   

8. 8 After rolling up, let it rest for more than ten minutes, then roll it into a long strip, then roll it up, and then let it rest for another ten minutes.

   

9. 9 Pinch the two ends together and press into a round piece.

   

10. 10 Cover with fillings.

    

11. 11 Brush the surface with egg yolk liquid and sprinkle with black sesame seeds.

    

12. 12 Place in the middle rack of the preheated oven, heat up and down, 180 degrees, for 20-25 minutes.

    

13. 13 It’s out.