Egg yolk cake

Overview

Egg yolk cake is a common Han specialty snack. It has a lot in common with the recipe of Su-style mooncakes. Traditional egg yolk puffs use lard, and using butter directly eliminates the trouble of boiling lard.

Tags

• baking
• cake flour
• lard
• medium powder
• fine sugar
• water

Ingredients

Steps

1. 1 Mix 150g of all-purpose flour for water-and-youbi skin, 55g of lard, 55g of caster sugar, 20g of water, 55g of water and 55g of water-and-oil skin. Knead all ingredients into a smooth dough and let it rest for 30 minutes

   

2. 2 Mix 120g of cake flour and 60g of lard into a smooth dough and let it rest for 30 minutes

   

3. 3 Spray the duck egg yolk with white wine and bake for seven to eight minutes, take it out and let it cool and set aside

   

4. 4 Divide the water dough and pastry into 16 equal parts

   

5. 5 Watery and oily skin wraps the pastry

   

6. 6 Roll it out with a rolling pin and let it sit for 20 minutes

   

7. 7 Roll out and leave for 20 minutes

   

8. 8 Then press

   

9. 9 Roll it out as shown

   

10. 10 You can use lotus paste or bean paste to wrap the duck egg yolk, and then wrap it in puff pastry for a richer texture. My family doesn’t like sweets, so I omitted it

    

11. 11 Coat with egg wash and sprinkle with black sesame seeds

    

12. 12 As shown in the figure

    

13. 13 Put it in the oven at 200 degrees for 30 minutes and adjust the temperature according to the temperament of your own oven

    

14. 14 Crispy layers of crispy and salty egg yolk