Egg yolk cake
Overview
Another choice during the mooncake season. It’s so delicious that it’s delicious. It’s fragrant, crispy, and crunchy. It’s a special feature. It’s also a great choice for entertaining guests or as an afternoon tea snack
Tags
Ingredients
Steps
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Before making, add white wine to the salted egg yolk, bake at 170 degrees for 6 minutes to remove the fishy smell and let cool. [What should I do if I don’t like the taste of liquor? You can make lemon juice then.] I just wanted to peel some salted duck eggs at home. The quality of the salted egg yolks is not very good.
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The red bean paste is ready, fry it dry
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First make the oil dough, add lard, salt and powdered sugar to the medium flour [the recipe can make 5 pieces]
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Add water under control and knead into a ball
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Add lard to puff pastry flour and knead into a dough. Add more or less lard according to your own flour characteristics
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After the materials are made, let them sit for 15 minutes and then divide them into 5 equal parts
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Wrap the oil skin in the pastry and seal it tightly
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Roll into tongue shape and roll up
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Roll it out again
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Fold in half, cover with plastic wrap and leave for 30 minutes before use
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Take 15g of red bean paste and wrap it with salted egg yolk
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After everything is wrapped, let the oily skin rest OK
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Roll out the oil dough into a thick one in the middle and thin around it. Wrap with red bean paste
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Brush with egg yolk and sprinkle with black sesame seeds for decoration
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Preheat the oven to 190 degrees in advance and bake on the middle shelf for 25 minutes. [Adjust according to the characteristics of your own oven]
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The delicious egg yolk cake is completed
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So crispy that it falls apart
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So crispy that it falls apart
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So crispy that it falls apart
