Egg yolk cake (butter version)

Overview

The Mid-Autumn Festival is approaching, and the war on various mooncakes on the market has just begun. However, crispy snacks such as egg yolk cakes have already stirred up invisible flames of war and can be seen everywhere on the Internet as long as you look up. Haha: I happen to still have some salted egg yolks in the refrigerator and I want to jump on the trend. I also saw that the amount of cooked lard at home is not very large, so it would definitely be good to just use butter to make it. Alas: I never liked crispy snacks before, but now I feel good eating them. Is it really because I made them by myself~~~

Tags

• baking
• children
• afternoon tea
• birthday
• butter
• clear water
• egg yolk
• liquor
• low gluten flour
• red bean paste
• salted egg yolk
• plain flour
• powdered sugar

Ingredients

Steps

1. 1 Prepare all ingredients

   

2. 2 Put the dough ingredients into the bread machine and start kneading

   

3. 3 When the dough is finished, pull out a large piece of film, cover it with plastic wrap and let it rest in the refrigerator for 1 hour

   

4. 4 Put the pastry ingredients into a cooking bowl

   

5. 5 Gently knead into a ball and refrigerate for 1 hour

   

6. 6 Use the resting time to roll the duck egg yolk in the white wine. Preheat the oven to 150 degrees and bake on the middle rack for 8 minutes. Remove and let cool

   

7. 7 Weigh 20g/portion of red bean paste, roll into balls and set aside 10 portions

   

8. 8 Take a portion of red bean paste, flatten it and add duck egg yolk

   

9. 9 After wrapping, cover with film and refrigerate until ready to use

   

10. 10 Take out the loosened oil skin and see that it has good toughness and a thin film

    

11. 11 Weigh the dough and pastry separately, then divide into 10 equal parts and roll them into balls for later use

    

12. 12 Take a piece of oil dough and flatten it into a bag and put in a piece of puff pastry

    

13. 13 Use the tiger's mouth to slowly push and wrap the pastry

    

14. 14 With the seam facing down, complete the process and let it rest in the refrigerator for 20 minutes

    

15. 15 Take the loosened dough and roll it into an oval-shaped long piece from top to bottom

    

16. 16 Roll it up one by one, put it on a baking sheet and let it rest in the refrigerator for 20 minutes

    

17. 17 Take a dough roll and flatten it into a long sheet

    

18. 18 Then roll it up from top to bottom and place it on the baking sheet

    

19. 19 The rolls have become noticeably fatter and shorter than the first time. Place them in the refrigerator to rest for 20 minutes

    

20. 20 Take one side of the roll and press it in the middle of the closing edge with your thumb, then fold it in half

    

21. 21 Flatten it and roll it into a round piece that is thick in the middle and thin around the edges, and put a bean paste and egg yolk ball on it

    

22. 22 Pinch the bag tightly with the seam facing down

    

23. 23 Brush egg yolk liquid on the wrapped egg yolk pastry dough and sprinkle a little black sesame seeds

    

24. 24 Put it into the middle rack of the preheated oven: bake at 175 degrees for about 35 to 40 minutes

    

25. 25 After taking it out of the oven, transfer it to the grill to cool

    

26. 26 Look: It’s so crispy