Purple sweet potato egg yolk cake

Overview

Some time ago, everyone was making moon cakes and various pastries. I was also interested in it, but my working time is limited. I have to go to work at 8 o'clock in the morning. I don't want to bother at night. I sometimes have to go out for only one day on the weekend. My egg yolks are still lying in the refrigerator after buying them for a long time. Fortunately, it's November, so I quickly start making egg yolk cakes. I bought red beans and don't want to stir-fry the filling, so I steamed a few purple sweet potatoes. It's easier to make and very delicious. Usually when baking egg yolk pastries, I use the baking pan that comes with the oven, and the bottom is very stained and sticky. But this time I used a new mold and it was different. After baking, the inside of the baking pan was as clean as if it had never been used before, and the coloring was also very beautiful. I was really happy!

Tags

• baking
• children
• afternoon tea
• butter
• clear water
• flour
• lard
• purple sweet potato
• salted egg yolk
• white sugar
• yogurt

Ingredients

Steps

1. 1 First make the purple sweet potato egg yolk filling: peel the purple sweet potato and cut into small pieces and steam them in a pot

   

2. 2 Put the steamed purple sweet potato in a large bowl, add butter and sugar and use a spatula to press it into purple sweet potato puree

   

3. 3 Depending on the situation, add an appropriate amount of yogurt and continue to form a fine purple sweet potato puree

   

4. 4 Divide the purple sweet potato puree into small portions and wrap the salted egg yolk in flat sheets (the salted egg yolk is soaked in white wine in advance and roasted)

   

5. 5 Wrap all the egg yolks in turn and set aside for later use

   

6. 6 Prepare to make puff pastry: Mix 100G flour + 50G oil to form a dough, then place it in the refrigerator to rest for 20 minutes

   

7. 7 Then mix 150G flour + 40G lard + water to form a water-oil dough, and rest it in the refrigerator for 20 minutes

   

8. 8 Take out the relaxed water-oil skin and puff pastry, divide each into 20 small portions, the puff-pastry dough will be smaller than the water-oil skin

   

9. 9 Take a dough ball and roll it out, put a piece of pastry on top

   

10. 10 Wrap it, flatten it, and roll it out with a rolling pin

    

11. 11 Roll it up from bottom to top

    

12. 12 After completing this step, wrap it in plastic wrap and place it in the refrigerator to rest for 20 minutes

    

13. 13 Take it out after 20 minutes, take one and roll it out

    

14. 14 Keep rolling up

    

15. 15 Once done, place in the refrigerator to rest for 20 minutes

    

16. 16 After taking it out, go through steps 13-15 of rolling out, rolling and resting the dough. After resting, take a dough ball and fold the two ends in half

    

17. 17 Then roll it into a cake with a thick middle and thin sides, and put a purple sweet potato and egg yolk filling in the middle

    

18. 18 Wrap it up, close it and put it down

    

19. 19 Once everything is done, place it in a baking pan

    

20. 20 Brush the top with egg wash and sprinkle sesame seeds. I sprinkled black and white

    

21. 21 Bake in the oven at 200 degrees for about 20 minutes until the color you like

    

22. 22 It tastes best when eaten hot, crispy, sweet, salty, and rich in texture