Red bean paste and egg yolk cake

Overview

We carefully select our own ingredients and make them purely by hand, with no additives. It’s so delicious and you can eat it as much as you want! A few minutes away from the streets outside.

Tags

• baking
• good looks
• old man
• afternoon tea
• mid-autumn festival
• autumn recipes
• students
• all-purpose flour
• clear water
• lard
• low gluten flour
• red bean paste
• salted duck egg yolk
• fine sugar

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Knead all the oily skin ingredients together until the film can be pulled out, cover with plastic wrap and let it rest for half an hour.

   

3. 3 Put all the pastry ingredients together, knead until there is no dry powder, cover with plastic wrap and let them rest together.

   

4. 4 Soak duck egg yolks in cooking oil for two hours in advance.

   

5. 5 Drain the oil on kitchen paper.

   

6. 6 Place in a baking pan and bake in the oven at 150° for ten minutes. Remove.

   

7. 7 Wrap the egg yolks into the red bean paste and keep everything aside. The weight of the filling plus egg yolk is 50 grams.

   

8. 8 For the relaxed dough, divide the dough into 18g pieces and the puff pastry into 12g pieces. Cover with plastic wrap to prevent drying.

   

9. 9 Take a piece of oily skin and flatten it.

   

10. 10 Put a puff pastry on it.

    

11. 11 Push up the tiger's mouth.

    

12. 12 Keep your mouth shut.

    

13. 13 Do it all.

    

14. 14 Take a wrapped piece of dough and place it with the seam facing up.

    

15. 15 Roll into ox tongue shape.

    

16. 16 Roll up from bottom to top.

    

17. 17 Roll everything up and cover with plastic wrap to rest for fifteen minutes.

    

18. 18 Take a piece of relaxed dough and roll it into a shape of beef tongue.

    

19. 19 Roll up from bottom to top.

    

20. 20 Once everything is done, cover with plastic wrap and rest for 15 minutes.

    

21. 21 Take a rested dough.

    

22. 22 Roll into cake shape.

    

23. 23 Add a wrapped filling.

    

24. 24 Tuck it shut and wrap it up.

    

25. 25 Try to close the bottom so there are no gaps.

    

26. 26 All done and placed in the baking pan.

    

27. 27 Brush with egg wash and sprinkle with black sesame seeds.

    

28. 28 Heat the oven to 170° for 25 minutes.

    

29. 29 Cut in the dripping oil.

    

30. 30 Layers of crispy texture.

    

31. 31 Delicious

    

32. 32 Egg yolk cake is my favorite!