Egg yolk cake

Overview

Generally, lard is used for shortening egg yolk puff pastry. In fact, other oils can be substituted. Whether the egg yolk puff can be shortened depends on the proportion of the formula. This time, I tried two versions of butter and lard respectively. It turns out that with the right proportion, no matter what oil, it can be crispy enough~

Tags

• pastries
• afternoon tea
• butter
• egg yolk
• medium powder
• purified water
• red bean paste
• salted egg yolk
• black sesame
• fine sugar

Ingredients

Steps

1. 1 I bought vacuum-packed salted egg yolks. Soak in white wine for 2-3 hours before use, then bake in the oven for about a minute or two until the surface of the egg yolk begins to bubble, so as not to produce any oil.

   

2. 2 After taking it out to cool, you can soak it in sesame oil and set aside. If you don’t use it up, you can also soak it in sesame oil and preserve it.

   

3. 3 Mix the pastry ingredients and knead until the surface is smooth. Cover with plastic wrap and let rest for 20 minutes.

   

4. 4 Mix the oily skin ingredients, knead it into a dough, and knead it repeatedly in one direction until it is very elastic and the thin skin can be pulled out. Then cover with plastic wrap and let rest for 20 minutes.

   

5. 5 While the noodles are waking up, divide the bean paste into eight equal parts

   

6. 6 Flatten the bean paste and wrap the egg yolk inside

   

7. 7 After the pastry and dough are ready, divide them into eight equal parts

   

8. 8 Once the oily dough is flattened, you can roll it out slightly with a rolling pin. Pastry wrapped in oil skin

   

9. 9 Tie it up, roll it into a round shape, place it on the chopping board and press it flat

   

10. 10 Use a rolling pin to roll it into a long oval shape, push the bottom edge with your hands and roll it up

    

11. 11 Like this, roll up all eight

    

12. 12 Take a look, the final finishing touches are above. When done, relax a little

    

13. 13 Roll it out for the second time and roll it up

    

14. 14 Note that this time, the ending point is pressed down. Let sit and relax.

    

15. 15 Hold the middle with your thumbs and fold both ends upward

    

16. 16 Pinch them together, then flatten them and roll them into pieces

    

17. 17 Put the prepared trap into the bottom and don’t let the bean paste leak out

    

18. 18 Close the mouth and lower it

    

19. 19 Brush with the egg wash twice in total. After the first time is dry, brush the second time

    

20. 20 Sprinkle with sesame seeds to garnish

    

21. 21 Preheat the oven to 210 degrees for two minutes and start baking. Heat up and down, 210 degrees for 30 minutes

    

22. 22 Done

    

23. 23 Crispy and crumbly