Lotus paste and egg yolk cake

Overview

Egg yolk puff pastry is a kind of dessert. Chinese puff pastry is divided into large puff pastry and small puff pastry. The large puff pastry is similar to Western-style puff pastry, with large puff pastry wrapped in a large oil crust. The advantage is that it is fast, efficient and can be made in large quantities. The disadvantage is that it is not easy to roll out evenly, the puff pastry has few layers, and the puffiness is poor. Our common way to make our own dough is to make small puff pastries. The dough and pastry are divided into small doughs and then wrapped and rolled separately. The advantage is that it is easy to roll, the layers are clear, and the puffiness is good. The disadvantage is that the speed is slow, the efficiency is low, and it is not suitable for mass production.

Tags

• baking
• children
• afternoon tea
• all-purpose flour
• egg liquid
• lard
• lotus paste filling
• low gluten flour
• salted egg yolk
• soft white sugar
• black sesame
• water

Ingredients

Steps

1. 1 Put all the ingredients in the main ingredients into the bread machine and knead them until they are smooth and can be pulled out. After kneading, wrap them in plastic wrap and let them rest. If you knead it by hand, it will be sticky at first, and you have to knead it to a certain extent before it becomes non-sticky.

   

2. 2 Mix 90 grams of low flour and 46 grams of lard. The mixed pastry will not be powdery and can be kneaded into a ball. Wrap it in plastic wrap and set aside.

   

3. 3 This is the state where the membrane can be pulled out after kneading. (I kneaded it in a bread machine for 20 minutes)

   

4. 4 Try to use fresh salted eggs to crack the egg yolk yourself. This kind of egg has a lot of butter and is fragrant. If you can't buy it, you can also use bags. If it is fresh, peel it out directly. It is best to remove the egg yolk film and bake it in the oven at 170 degrees for five or six minutes before use.

   

5. 5 Divide the pastry into 15 pieces each.

   

6. 6 Flatten the puff pastry, wrap it in puff pastry, and seal with a tiger's mouth.

   

7. 7 After everything is done, cover it with plastic wrap to prevent the other skins from drying out.

   

8. 8 Use a rolling pin to roll it into a beef tongue shape.

   

9. 9 Roll up from top to bottom.

   

10. 10 Do them all in order.

    

11. 11 Then roll it out a second time and continue rolling it into a beef tongue shape.

    

12. 12 Roll up from top to bottom.

    

13. 13 After the second rolling is completed, cover with plastic wrap and rest for ten minutes.

    

14. 14 Wrap 25 pieces of lotus paste filling in salted egg yolk and seal it with a tiger's mouth.

    

15. 15 Knead into a ball and set aside.

    

16. 16 Take out a cake embryo, pinch both ends and flatten it, and try to roll it out in all four directions, that is, up, down, left, and right. The more times you roll it out, the worse the layers will be. It doesn't matter if it's not round. You can squeeze it during the wrapping process and it can be wrapped tightly.

    

17. 17 Wrap tightly with tiger's mouth.

    

18. 18 Wrap everything in turn.

    

19. 19 Brush with egg yolk, sprinkle with black sesame seeds, and place in a preheated oven at 180 degrees for about 28 minutes.