Bean paste and egg yolk cake

As shown in the picture, mix the ingredients for the oil dough part and the ingredients for the pastry part separately and knead them into a smooth dough. Let the two doughs rest for about 15 minutes.

Weigh out 8 portions of oil dough and puff pastry respectively. I feel it is best to weigh the portions.

Wrapped in pastry with oil skin

Wrap the dough and flatten it out

Roll the flat dough from bottom to top

Place it vertically and roll it flat again

Roll up from bottom to top and let rest for 10 minutes

Wrap the egg yolks into the bean paste separately, preferably evenly. If the bean paste is sticky, put a little cooking oil on your hands

Press the middle of the placed dough and fold it in half on both sides

Roll it out into a dumpling wrapper shape, preferably thicker in the middle and thinner on the edges, and wrap into a round shape

Place the egg yolk cake wrapped in tin foil on a baking sheet. Place the whole egg yolk on the tin foil. Stir evenly. Brush with egg yolk liquid and sprinkle with sesame seeds. Preheat the oven slightly and put the egg yolk cake at 160 degrees for 25 minutes (the temperature of each oven is different for reference only)

After baking, let it simmer for 5 minutes. Take it out of the oven and let it cool for a while before cutting it up and eating. Haha, it tastes really good when the light is not so bright at night

The egg yolk cake is really crispy, and some of it falls apart when you bite into it. Haha, the salty egg yolk is wrapped in sweet bean paste, and every bite is filled with happiness

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Ingredients

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