Egg yolk cake

Knead two doughs according to the ingredients in the recipe: water-oil dough and puff pastry dough. The water and oil dough is like kneading bread dough. It is best to knead it into a thin film. The amount of water depends on the water absorption of your own flour. Do not pour it all at once and add it in stages according to the softness of the dough. You can use a slightly softer dough to make it easier to roll in the fillings later.

Divide it into equal parts according to the weight. I divided this recipe into 30 parts each

Wrap the pastry in the water-oil dough, close it and round it into a round shape.

Let it rest for fifteen minutes. First roll it into a shape of beef tongue

Let it rest for another fifteen minutes, roll it out and then roll it up

Take a rolled dough, fold both ends in half and flatten in the middle

Roll it out to the required size and add bean paste and duck egg yolk. I forgot to take a photo of this step. I use the yolk peeled from the salted duck egg. The egg white can be used to cook porridge or make side dishes.

Brush the surface of the wrapped egg yolk puff pastry with egg yolk and sprinkle with black sesame seeds. Bake in a preheated oven at 170 degrees for about 20 minutes. The egg yolk color will become darker on the surface and the bottom side will be slightly colored.

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