Hot noodles with egg yolk cake

Overview

I have newly learned how to make Chinese snacks using the hot noodle method. It is super easy to operate and the layers are very obvious after it is done. I like it~~ Ingredients: Water-oil skin: 220g all-purpose flour, 40g fine sugar, 70g lard, 90g boiling water. Pastry: 180g low-gluten flour, 90g lard. Fillings: 275g bean paste filling, 225g purple sweet potato filling, 20 salted egg yolks. Surface decoration: 2 egg yolks, appropriate amount of black sesame seeds

Tags

• baking
• old man
• afternoon tea
• students
• all-purpose flour
• bean paste filling
• egg yolk
• lard
• low gluten flour
• purple sweet potato filling
• salted egg yolk
• black sesame
• boiling water
• fine sugar

Ingredients

Steps

1. 1 Preparation: Soak the salted egg yolk in oil overnight;

   

2. 2 Remove the soaked salted egg yolk and place it on a kitchen towel to absorb excess oil and set aside;

   

3. 3 Pour the flour, sugar and lard required for the water-oil leather ingredients into a small basin and knead roughly evenly;

   

4. 4 Pour in boiling water and stir quickly. After the water is basically absorbed, knead into a ball. Cover with a damp cloth and set aside;

   

5. 5 Pour the flour and lard required for the pastry ingredients into a small basin, mix well and knead into a ball;

   

6. 6 Divide the mixed water-oil dough and puff pastry dough into 20 portions respectively, roll them into balls and cover them with a damp cloth;

   

7. 7 Take a piece of water-oil dough, roll it into a round shape and put a piece of puff pastry dough in the center;

   

8. 8 Wrap the pastry dough and pinch it tightly;

   

9. 9 Then place the closing edge down and flatten it;

   

10. 10 Use a rolling pin to roll it out into an oval shape;

    

11. 11 Then roll it up from one end;

    

12. 12 Wrap and roll up all the pastry dough as above, cover with a damp cloth and set aside;

    

13. 13 Take a rolled roll and flatten it;

    

14. 14 Use a rolling pin to roll it out from the middle to both ends into a long strip;

    

15. 15 Roll up from one end again;

    

16. 16 Roll out and roll up all the dough as above, cover it with a damp cloth and set aside;

    

17. 17 Take a salted egg yolk and weigh 40g together with the filling;

    

18. 18 Make the filling into a round shape, flatten it, then wrap the egg yolk into the filling, shape into a round shape and set aside;

    

19. 19 Take a piece of previously rolled dough, push both ends toward the middle and flatten it;

    

20. 20 Use a rolling pin to gently roll it into a round shape;

    

21. 21 Put a portion of the egg yolk-wrapped filling in the middle;

    

22. 22 After wrapping, pinch and close;

    

23. 23 Place the seam side down and place it in the baking pan;

    

24. 24 Brush a layer of egg yolk liquid on the wrapped dough, and then sprinkle an appropriate amount of black sesame seeds;

    

25. 25 Place in the middle rack of the preheated oven and bake in air bake mode at 170 degrees for 25 minutes;

    

26. 26 Then turn to tube + air bake mode and continue baking at 170 degrees for 5 minutes;

    

27. 27 Leave to cool and then seal and store;