Egg yolk cake

Spray high-strength white wine on the surface of the salted egg yolk to remove the smell, then bake it in a preheated oven at 180 degrees for 5 minutes

Divide the red bean paste into 25g portions and set aside

Wrap the salted egg yolk with red bean paste and set aside

Knead the watery dough and oily dough separately into a smooth dough

The watery and oily skin must be kneaded in place until a transparent film can be stretched out, and then left to stand for 30 minutes

Divide oil skin and water-oil skin into 16 parts respectively

Take a piece of watery dough and flatten it to wrap a portion of the pastry

Tighten the tiger's mouth

Wrap all the dough in turn, cover with plastic wrap and let rest for 15 minutes

Take a piece of dough, roll it into a shape of beef tongue and roll it up from bottom up

Roll up all the dough in turn, cover with plastic wrap and let rest for 15 minutes

Roll out the rolled dough into a beef tongue shape again and roll it up from bottom up

Take a piece of rolled dough and fold it in half

Flatten the dough and wrap a portion of the previously prepared red bean and egg yolk filling and tighten it with the tiger's mouth

Place seam side down on baking sheet

Make all the egg yolk cakes in sequence

Brush the surface of the egg yolk puff pastry with egg wash and sprinkle with black sesame seeds for decoration. Preheat the oven to 175 degrees for ten minutes and bake for about 20 minutes

Finished product pictures

Finished product pictures

Finished product pictures

Overview

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Ingredients

Steps