Egg yolk cake

Overview

Egg yolk cake---although it is not big in size, it is a particularly intoxicating sweet snack. A few years ago, when I first saw this little yellow-orange thing, I was instantly attracted to its color. At that time, I was not good at puff pastry. When I saw the long process of making oil crust and puff pastry in the recipe, as well as fried lotus paste, wrapped egg yolk, etc., it made me feel dizzy. But people who love food have a desire to try, and delicious things require a challenge. Not long after, we started what we thought was the long march. As a result, after some attempts, I discovered that making puff pastry is actually not difficult. As long as you treat it carefully and take your time step by step, the results will be good. After the first success, I almost fell in love with this snack almost obsessively, but the making process was too long and I never recorded it. Everyone loves Chinese pastries. In this season, it’s the right time to make them. Try it yourself, enjoy tea and snacks with your partner, and enjoy an exclusive Chinese romance.

Tags

• baking
• bread
• all-purpose flour
• clear water
• lard
• low gluten flour
• salted egg yolk
• fine sugar
• lotus paste

Ingredients

Steps

1. 1 First make the oil crust, add lard and fine sugar to the sifted all-purpose flour.

   

2. 2 Knead into crumbs with your hands.

   

3. 3 Slowly add water and knead into a smooth dough.

   

4. 4 Knead the pastry with appropriate amount of flour and lard into a ball.

   

5. 5 Put the dough and pastry in a plastic bag and let it rest for half an hour.

   

6. 6 Divide the relaxed dough into 18g pieces, and cut the pastry into 12g pieces.

   

7. 7 Flatten the dough and wrap it in a piece of pastry.

   

8. 8 Pinch it together, with the seam facing up.

   

9. 9 Make it all at once and cover with plastic wrap to prevent the dough from blowing.

   

10. 10 Take a piece of dough and roll it into a shape of beef tongue

    

11. 11 Roll into a tube shape with the seam facing up.

    

12. 12 Finish everything in sequence, cover with plastic wrap and let rest for 15 to 20 minutes.

    

13. 13 Take a portion of the dough and continue to roll it into a beef tongue shape.

    

14. 14 Roll it up from top to bottom, with the seam facing down.

    

15. 15 Complete them all in sequence and relax for 15 to 20 minutes three times.

    

16. 16 Take a piece of loose puff pastry, with the seam facing up, press down from the middle with your thumb, and then tighten the four corners toward the middle to form a ball.

    

17. 17 Then roll it into a round shape.

    

18. 18 Wrap the lotus paste filling that has been wrapped with salted egg yolk. (The step of making fillings and packaging is not recorded in detail. The method is the same as in the log: lotus paste and egg yolk mooncakes)

    

19. 19 Tighten the mouth, with the mouth facing downwards.

    

20. 20 Arrange on the baking sheet one by one.

    

21. 21 Brush the surface evenly with egg yolk liquid, I brushed twice, and then sprinkle with sesame seeds.

    

22. 22 Place in the preheated oven, 180 degrees, middle rack, and bake for about 30 minutes

    

23. 23 Baked egg yolk puff pastry.