Crispy bean paste egg yolk cake
Overview
Many people like to eat egg yolk cakes, and I don't like them either. But the ones sold outside are too sweet, so it's more palatable to make them yourself. When you take a bite, the crispy crust falls off, which gives you a sense of accomplishment. You can also add as many fillings as you like.
Tags
Ingredients
Steps
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Water-oil skin: 300g flour, 30g sugar, 170g milk, mix evenly and knead into dough. Milk can also be replaced with water.
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Shortening: 200 grams of low-gluten flour, 100 grams of white oil, knead into a ball like bread crumbs, and knead into a ball little by little.
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Put it in the refrigerator for an hour, take it out, divide the water-oil skin and puff pastry into 20 parts, and wrap the puff pastry into the water-oil skin. Wake up for 20 minutes.
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Take a piece of dough and roll it into a rectangle, then roll it up.
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……
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Roll it out one after another, cover with plastic wrap and let it rest for 20 minutes. Then roll it together in the same way. You can roll it more times to make it very crispy.
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Knead the bean paste and noodles evenly so that the bean paste filling will not stick to the water.
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Soak the egg yolks in oil for half an hour in advance, then soak them in white wine for 10 minutes, then put them in the oven, bake at 160 degrees for 7 minutes, take them out and let them cool.
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Divide the bean paste into 20 portions and press into pieces to wrap around the egg yolk
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Take a ball of dough and wrap it around the egg yolk.
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Plastic surgery
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Brush with whole egg wash.
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Place in the oven with the upper and lower tubes 160 degrees.
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Rinse the egg liquid once in the middle
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Bake for 25 minutes and it's ready to be taken out of the oven when the cake feels a little crispy and crumbly.
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Finished product
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Finished product
