Su-style mooncake-egg yolk cake
Overview
I have finally made the egg yolk cake that I have always wanted to try. It tastes pretty good. If you want to try it, hurry up! ? It’s not difficult to do it with your heart!
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Ingredients
Steps
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First make the water-oil skin. I used 60g of freshly made lard that was slightly cooled and added 165g of all-purpose flour, which is the flour we usually use for steaming steamed buns.
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Stir slightly with chopsticks and add 65g of Liangbaikai.
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Knead with hands until the surface is smooth, cover with plastic wrap and let it rest for half an hour.
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To make the pastry, add 60g of cooled lard to 100g of flour and 20g of cornstarch, and stir slightly with chopsticks.
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Knead it evenly with your hands. Because I used hot lard, I put it in the refrigerator for a few minutes to facilitate shaping.
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Brush 8 salted duck egg yolks with white wine and bake in the oven at 175 degrees for six to seven minutes and let cool.
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Divide the water-based dough and puff pastry into 16 portions, that’s about all it takes.
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Wrap the pastry with a round ball of oil dough.
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The mouth is rounded.
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Roll it into a shape of beef tongue and roll it up with the edge facing down.
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All 16 are rolled out.
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Then press flat and roll out lengthwise.
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Roll up again.
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Stand it up, press it flat.
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Flatten and roll into a round shape.
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Cut the salted duck egg yolk in half and wrap it with bean paste.
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If the bean paste cannot cover the egg yolk, place it directly on the cake crust.
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Wrap them all up and place them seam side down on the baking sheet.
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Apply egg yolk liquid and sprinkle with black sesame seeds. Place in the preheated oven at 180 degrees for 20 minutes.
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It’s out of the oven, and I took some photos after eating one of them.
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The finished product!
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Come and have one.
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It's crispy and sweet, but don't be greedy. Too much white oil will make you gain weight!
