Egg yolk cake

Marinate the salted egg yolk with cooking wine for 30 minutes.

Preheat the oven to 180 degrees in advance, put in the salted egg yolk and bake for about 8 minutes.

Divide the bean paste filling into 8 portions, each portion is 20 grams.

Cut the egg yolk into two and wrap the egg yolk with bean paste.

Put the ingredients for the oil crust into a large bowl and stir with chopsticks into a fluffy consistency.

Put the pastry ingredients into another large bowl and use chopsticks to stir into a fluffy consistency.

Knead the dough and puff pastry into a smooth dough, wrap in plastic wrap and rest for 15 minutes.

Divide the oil dough into 25 grams each and the puff pastry into 15 grams each, knead into small balls and set aside.

Flatten the dough ball and place the puff pastry ball on top.

Wrap the puff pastry with oil and pinch tightly.

Place the finished dough seam side down.

Flatten the dough and roll it into an oval shape.

Roll up the dough.

Turn the rolled dough with the seam facing up, wrap it in plastic wrap and let it rest for 15 minutes.

Flatten the dough and roll it into a long strip.

Roll up the dough.

Turn the rolled dough with the seam facing up, wrap it in plastic wrap and let it rest for 15 minutes.

Preheat the oven to 180 degrees. Bend both ends of the long strip of dough, flatten and roll into a round dough.

Wrap the bean paste and egg yolk filling with dough, with the seam facing down.

Brush the surface with egg wash, sprinkle with black sesame seeds, and bake in the oven for about 20 minutes until the surface turns golden.

Overview