Bean paste and egg yolk cake

Overview

Ten bean paste and egg yolk cakes

Tags

• pastries
• baking
• breakfast
• afternoon tea
• cantonese snacks
• students
• lard
• moon cake powder
• salted egg yolk
• warm water
• bean paste

Ingredients

Steps

1. 1 Pour the mooncake powder, warm water and lard into a basin and knead into a smooth dough

   

2. 2 Knead the mooncake powder and lard in the pastry into a ball

   

3. 3 Wrap in plastic wrap and leave for about 30 minutes

   

4. 4 Divide the salted egg yolk into 10 portions

   

5. 5 Divide the bean paste into 10 portions and wrap them in salted egg yolk. Divide the bean paste and pastry into 10 portions respectively

   

6. 6 Wrap the pastry with oil skin

   

7. 7 Flatten and roll it into a long strip

   

8. 8 Flatten again and roll into long strips

   

9. 9 Bring both ends of the strip to the middle

   

10. 10 Flatten and roll into a round shape and then wrap with bean paste filling

    

11. 11 After pressing into a round shape, brush with a layer of egg yolk liquid, sprinkle with cooked sesame seeds, preheat the oven at 180 degrees for 5 minutes, and bake for 30 minutes

    

12. 12 Finished product pictures

    

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