Two-color egg yolk cake
Overview
The egg yolk cake, which is popular among baking internet celebrities, is the first choice among baking experts. It is salty and sweet, with soft and fragrant red bean paste wrapped in a rustling egg yolk, giving it a crispy bite.
Tags
Ingredients
Steps
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Peel off the white film of the salted egg yolk and put it in a baking pan. Spray some white wine at 180 degrees for 8 minutes.
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Prepare the dough and puff pastry. Divide the puff pastry into two portions. Add purple sweet potato starch to one portion and mix well. Cover them all with plastic wrap and let stand for 10 minutes.
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Prepare red bean paste and egg yolk. Weigh about 25g of red bean paste, wrap one salted egg yolk in it, wrap it well and set aside.
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Make the original dough first, let the dough stand for 10 minutes, then divide it into two parts, weigh one part and divide it into 16 equal parts (if you are not sure about the weight, just weigh the total dough and divide it by 16). Divide the original dough into 16 equal parts, wrap one part of the dough in the dough, wrap it up and cover it with a wrung gauze (steaming cloth) and let it sit for 10 minutes.
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Ten minutes later, roll out 16 portions of the dough into beef tongue shapes.
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After rolling it out, roll it up from top to bottom. After 16 pieces are made, put them aside and cover them with gauze and let them rest for 10 minutes.
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After 10 minutes, roll out the rolled dough again.
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Roll out 16 portions of dough twice.
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After resting for 10 minutes, take a piece of dough and fold it in half, then lightly knead it into a round dough.
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Use a rolling pin to roll out the dough and wrap it in the prepared bean paste and egg yolk. Use the tiger's mouth to hold the dough and seal it with the seam facing down.
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Wrap 16 original egg yolk puffs one by one and place them on the baking sheet.
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Preheat the oven to 170 degrees, brush the surface with two layers of egg yolk liquid and bake in the oven for 35 minutes.
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Next, make the purple sweet potato. Divide the purple sweet potato puff pastry into 8 parts, the oil crust into 8 parts, and the bean paste and egg yolk into 16 parts.
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Take one portion of oil dough and wrap one portion of purple potato pastry, and wrap 8 portions of dough in sequence.
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The oil-skinned pastry is wrapped in the same way as the original egg yolk pastry and rolled out.
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Roll up 8 pieces one after another, cover with a damp cloth and let rest for 10 minutes.
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Unroll the two rolls and roll them up from top to bottom.
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Let the second roll rest for 10 minutes. Use a spatula to cut the roll from the middle to form two pieces of dough.
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Take a piece of dough and roll it out, then add bean paste and egg yolk into it.
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After wrapping, seal it side down and preheat the oven to 170 degrees for 35 minutes. Purple sweet potato egg yolk cake does not need to be brushed with egg yolk liquid.
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Two-color egg yolk puff pastry.
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Finished product picture.
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Finished product picture.
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Finished product picture.
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Finished product picture.
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Finished product picture.
