Egg yolk cake

Overview

Egg yolk cake is one of the Su-style mooncakes. It is made of oil skin and puff pastry. It has a layered texture and is as thin as cicada wings. Inside is sweet and soft red bean paste and sandy salted egg yolk. The texture is very crispy. The recipe I made today can make 16 egg yolk puff pastry.

Tags

• baking
• all-purpose flour
• lard
• low gluten flour
• red bean paste
• salted egg yolk
• sugar
• black sesame
• water

Ingredients

Steps

1. 1 Soak the red beans one day in advance, simmer for half an hour and 4 hours, simmer again before crushing, then add sugar and press together.

   

2. 2 Put it on the pan and fry until dry.

   

3. 3 Prepare all the ingredients, make the dough first, mix all the dough ingredients and knead into a smooth dough that can pull out the glove film.

   

4. 4 Cover the dough with plastic wrap and let it rest for half an hour. The resting process makes the reconciled noodles easier to process, making the noodles more chewy (chewy and resistant to spreading), softer, and the texture is more delicate and smooth.

   

5. 5 For the pastry part, mix the low-gluten flour and lard evenly, the same as the oil crust, cover with plastic wrap and rest for half an hour.

   

6. 6 Spray the egg yolks with high-quality white wine and bake in the oven at 170 degrees for 10 minutes until the surface turns yellow. Don't bake it for too long or it will burn.

   

7. 7 The bean paste was weighed at 25g/bean, which is exactly the amount of 16 bean paste.

   

8. 8 Just roll the bean paste into a ball and press flatten the salted egg yolk into it. If it is a homemade bean paste, you must add some lard and fry it dry. If the bean paste is too sticky, it will not form a ball and the egg yolk will not be included.

   

9. 9 Divide the oil dough and puff pastry dough into 8 portions each.

   

10. 10 Take a portion of the dough and press it flat into the pastry, place it in the middle and wrap it up.

    

11. 11 Place with the seam facing down.

    

12. 12 Roll the wrapped pastry into an oval shape.

    

13. 13 Roll it up from top to bottom,

    

14. 14 Let the rolled pastry rest for 20 minutes, remember to cover it with plastic wrap. Take the relaxed puff pastry, roll it out, roll it up from top to bottom again, and continue to rest for 20 minutes.

    

15. 15 Take a piece of puff pastry and cut it in half. With the cut side facing up, flatten the ball with your palms and then use a rolling pin to gently roll it out from the middle until it can be wrapped around the bean paste ball. Try not to roll it too thin. If the skin is too thin, the bean paste will be easily exposed. Roll the inside of the dough and seal it with a tiger's mouth.

    

16. 16 Place with the seam facing down.

    

17. 17 Brush the surface with two portions of egg yolk liquid.

    

18. 18 Sprinkle with black sesame seeds for garnish.

    

19. 19 Preheat the oven to 170 degrees for 30 minutes.

    

20. 20 Out of the oven

    

21. 21 The egg yolk cake that comes out of the oven is so crisp that it falls apart.