Egg yolk cake

Overview

I have always liked the egg yolk cakes from Western bakeries, not to mention they are expensive and come with tons of additives. Since paying attention to the food world, I have seen many gourmets making this snack. I was so worried that I finally couldn't help myself and tried it myself. Huangtian paid off, and the first production was quite successful, and everyone who tasted it said it was good. I’m very inspired! I’m posting a recipe today for beginners like me. I hope everyone can succeed.

Tags

• baking
• bean paste
• butter
• high gluten flour
• lard
• low gluten flour
• salted egg yolk
• water

Ingredients

Steps

1. 1 grams of low flour, 50 grams of high flour, 80 grams of water (mix half with cold water and half with boiling water). Combine 2 pieces of dough into one, knead into water-oil dough, and cover with plastic wrap.

   

2. 2 Mix 200 grams of cake flour and 80 grams of lard into puff pastry.

   

3. 3 Divide the reconciled water-based dough and puff pastry into small pieces, cover with plastic wrap and set aside.

   

4. 4 Take a piece of water-oil dough and flatten it, then wrap a piece of puff pastry dough inside.

   

5. 5 Roll the wrapped dough into an oval shape and roll it up again. Cover with plastic wrap and let rest for 10 minutes. Repeat this step 2-3 times.

   

6. 6 Make all the dough, cover with plastic wrap and rest for 10 minutes.

   

7. 7 Pour the salted egg yolk into the cooking oil and marinate for a while. Bake in the middle rack of a preheated 160 degree oven for 5 minutes.

   

8. 8 Take a piece of loose dough, flatten it, and fill it with bean paste and egg yolk. Make all the egg yolk puffs and place them on a baking sheet lined with greaseproof paper. Brush the surface with egg wash and sprinkle with black sesame seeds.

   

9. 9 Preheat the oven to 180 degrees and bake for about 25 minutes.

   

10. 10 Look at this freshly baked egg yolk cake. Isn’t it very appetizing?