Egg yolk cake

Overview

How to cook Egg yolk cake at home

Tags

• baking
• lard
• low gluten flour
• oily skin: low-gluten flour
• sugar
• water

Ingredients

Steps

1. 1 Weigh the ingredients for the oil crust and puff pastry and put them into two basins respectively, and mix them separately;

   

2. 2 Put the mixed dough into plastic bags and rest in the refrigerator for 20 minutes;

   

3. 3 Divide and weigh: Divide the relaxed dough and pastry into 12 small portions;

   

4. 4 Roll the pastry into a round shape, roll the pastry into a ball and place it in the center;

   

5. 5 Wrap the pastry into a ball with oil skin;

   

6. 6 Arrange the wrapped pastry balls into a rectangular shape and use a rolling pin to roll the dough into a long strip;

   

7. 7 Roll it up;

   

8. 8 Turn the horizontal strip into a vertical strip, turn the edge upward and flatten it;

   

9. 9 Then roll the long strip of dough into a long strip with the edge upwards,

   

10. 10 Roll it up again and put it in the box

    

11. 11 Cover and let rest for ten minutes;

    

12. 12 Press the bean paste filling into a round piece and wrap the salted egg yolk;

    

13. 13 Form into small balls and set aside;

    

14. 14 Turn the small dough with the seam facing up and roll it into a round shape as much as possible;

    

15. 15 Wrap the egg yolk filling and form into a ball;

    

16. 16 Place it on a baking sheet and brush the surface with egg yolk;

    

17. 17 Then sprinkle some black sesame seeds in the middle;

    

18. 18 Put into the preheated oven, middle rack, 180 degrees, 30 minutes;

    

19. 19 After taking it out, brush the surface with egg yolk and put it in the oven for two or three minutes until the surface turns golden brown;

    

20. 20 Serve with fruit tea.