Egg yolk cake (butter version)
Overview
Egg yolk cake is a common traditional dessert. Its preparation has many similarities with Hesu-style mooncakes. Traditional egg yolk puffs use lard, but now I use butter, which eliminates the trouble of boiling lard, and the taste is not bad!
Tags
Ingredients
Steps
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Melt the butter used to make the dough and puff pastry over water
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Make oil crust: weigh 400g of all-purpose flour, 120g of butter, 40g of powdered sugar, and 130g of water. Put them together into a container and knead into dough with your hands.
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The oil dough is used to wrap the pastry, so it must have a certain degree of gluten. You need to knead it for a while to pull out the smooth dough of the fascia.
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Seal the kneaded dough with plastic wrap and let it rest for 30 minutes.
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Make puff pastry: 260g of weighed low-gluten flour and 150g of butter. Put them together into a container and knead into dough with your hands.
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Seal the kneaded puff pastry dough with plastic wrap and let it rest for 30 minutes.
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Put the salted egg yolk into the baking pan and brush with appropriate amount of white wine. Place in the middle rack of the oven, heat up and down to 160 degrees for 5 minutes until oil comes out, let cool and set aside. (Because I only had one pack of salted egg yolk left, so I split the salted egg yolk in half).
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Take out the risen dough, divide the oil dough into 22g pieces, and divide the puff pastry into 12g pieces.
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Take a piece of rested oil dough and roll it into a ball, and place the puff pastry in the middle of the oil dough.
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Wrap the seam, roll it into a round shape, and place it with the seam facing down. Wrap all the dough in turn.
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Take a piece of dough and roll it into a tongue shape.
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Roll it from top to bottom, with the seam facing up.
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Roll up all the dough in turn, cover with plastic wrap and let rest for 15 minutes.
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Take a piece of loose dough roll and roll it into a long strip. Then roll it from top to bottom.
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Roll up all the dough in turn, cover with plastic wrap and let rest for 15 minutes.
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While the dough is resting, prepare the red bean paste and salted egg yolk. Divide the red bean paste into 20-21g balls. Roll the red bean paste into a round shape, press it into a flat shape, and wrap it with salted egg yolk.
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Pinch tightly, roll into a round shape and set aside.
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Take a roll of loose puff pastry, with the seam facing up, and press down from the middle with your thumb.
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Fold both ends toward the middle, flatten, and roll out thinly with a rolling pin.
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Place the bean paste and egg yolk filling on the pastry.
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Wrap tightly and put the seam side down into the baking pan.
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Brush twice with egg yolk liquid and sprinkle with appropriate amount of black sesame seeds. Place in the middle rack of the oven and heat up and down to 180 degrees for about 30 minutes.
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Done!
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Don't make the color too dark, you can put tin foil on top after coloring.
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Baked after putting tin foil.
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Look inside again.
