The best [egg yolk cake]

Overview

Follow the WeChat public account [Xingxing Private Kitchen]! There will be more detailed pictures to help you make this dish better! I remember buying it from a cake shop by chance before. The cute and golden appearance is wrapped with rich fillings. After one bite, I couldn't stop. It's salty yet sweet, and sweet yet fragrant. I fell in love with it right away. It's not as sweet as Western pastries, nor as dry as traditional Chinese pastries. It's just the perfect blend of flavors. Try it if you don't believe it. Regarding lard, I know there are many people like me who are repulsed by it at first glance. If you think about it carefully, is it healthier to cook it yourself? Buttered pork is all zoo oil, and we should only eat it in moderation. If you are still repelled, just replace the pork with the same amount of butter. If not, use the same amount of vegetable oil, but the taste may be worse.

Tags

• baking
• duck egg yolk
• oil skin: lard
• oily skin: medium powder
• oily skin: sugar
• oily skin: water
• pastry: lard
• pastry: low flour
• bean paste
• black sesame

Ingredients

Steps

1. 1 First, take out the frozen egg yolks and defrost them. Spray Erguotou high-concentration white wine, put it in the oven at 180 degrees for 7-8 minutes (depending on the egg yolks) and then spray it with white wine again and let it cool

   

2. 2 To make 5g of sugar from oil dough, first add 65g of water and stir to dissolve, then add 150g of medium flour and 50g of lard, and knead evenly. Put it in a plastic bag, flatten it and let it rest for 30 minutes. After 30 minutes, fold it in half a few times and let it rest for another 30 minutes

   

3. 3 Divide the dough into 18g portions and place in plastic bags

   

4. 4 Mix the lard and flour of the pastry together, slowly grasp it evenly with your hands and press it into a ball, divide it into 12g pieces and cover it with plastic wrap

   

5. 5 Take a small dough ball and roll it flat, then wrap it in pastry, and then roll it into a ox tongue shape. After rolling, roll it up from one end, flatten it and roll it to one side again, and put it aside to rest (covered with a plastic wrap)

   

6. 6 Wrap the egg yolk with 24g bean paste

   

7. 7 Then take a rolled dough and press it once and then fold it twice in half as shown below. Use a rolling pin to roll it into a small round cake. Wrap it in an egg yolk wrapped with bean paste. Wrap it tightly and close the mouth downward

   

8. 8 After everything is wrapped, brush a layer of egg yolk liquid (pure egg yolk) on the surface and sprinkle with sesame seeds (either raw or cooked)

   

9. 9 Preheat the oven to 180 degrees, middle rack, for 25 minutes.