Butter version of egg yolk cake

Overview

I like the shortbread made with butter. It is very fragrant. Although it is not as crispy as lard, it is not nearly the same. There is no fishy smell of lard and it is full of milk.

Tags

• baking
• butter
• egg yolk liquid
• mung bean paste filling
• salted egg yolk
• black sesame
• plain flour
• water

Ingredients

Steps

1. 1 Soften the butter, and knead the oil dough ingredients into a smooth dough. It is best to knead it into a thin film, so that it is not easy to break the dough. Wrap it in plastic wrap and let it rest for 30 minutes. (I made 2 portions and kneaded them in a bread machine.)

   

2. 2 Knead the pastry ingredients into a ball and let rest for 30 minutes. (The softness of the pastry and the dough should be the same.)

   

3. 3 Put the salted egg yolk into the oven and bake at 350F/180C for 6-8 hours. (I didn’t have enough pickled salted eggs, so I bought a package of vacuum-packed salted egg yolks.)

   

4. 4 Divide the mung bean paste filling into 30g portions, wrap each portion with salted egg yolk, and roll into a ball.

   

5. 5 The pastry is divided into about 11 grams each.

   

6. 6 Divide the oily skin into 20g portion.

   

7. 7 Take a piece of oil dough, shape it into a round piece with your hands, put the dough on it and wrap it well. .

   

8. 8 All wrapped up.

   

9. 9 Take a piece and flatten it slightly with your hands, use a rolling pin to roll it from the middle up, and then roll it down from the middle. Do not roll it back and forth, as it will break the cake easily.

   

10. 10 Roll up.

    

11. 11 Let everything rest for 15 minutes. Cover with plastic wrap to prevent drying. (I made a large amount. After everything is done, there is no need to relax and continue rolling from the first one.)

    

12. 12 Take a small roll and flatten it with your hands, with the roll edge facing up.

    

13. 13 Use a rolling pin to roll it up from the middle, and then roll it down from the middle.

    

14. 14 Roll up.

    

15. 15 Roll everything up and let it rest for 15 minutes.

    

16. 16 Take a piece, press it in the middle with your fingers, bring the two ends closer to the middle, and then flatten it down. (Picture)

    

17. 17 Use a rolling pin to roll into a round shape.

    

18. 18 Cover with fillings.

    

19. 19 Arrange on baking sheet.

    

20. 20 Mix the egg yolk with a teaspoon of egg white and use it to brush the noodles.

    

21. 21 Brush the surface of the egg yolk puff pastry with eggs in two layers. Add black sesame seeds.

    

22. 22 Place in the preheated oven and bake at 350F/180C for 35-35 minutes.

    

23. 23 After baking, take it out of the oven.

    

24. 24 Very crispy.

    

25. 25 Clear layers.