Egg yolk cake

Overview

Baking is a sweet pit, you fall into it and you can’t extricate yourself from it! In fact, I don’t want to extricate myself at all, so let me sink from now on! Hahaha... Today's egg yolk cake is a Chinese snack that I have always made. Because my father loves to eat it, he often makes it.

Tags

• baking
• egg liquid
• egg yolk
• lard
• sugar
• bean paste
• black sesame
• plain flour
• water

Ingredients

Steps

1. 1 .Make water-oil dough first, weigh all the ingredients and then start kneading the dough into a smooth dough.

   

2. 2 Then knead the pastry into a ball. Wrap both pieces of dough in plastic wrap and refrigerate for an hour.

   

3. 3 While the dough is refrigerated, we put the salted egg yolks into the baking pan, spray a little white wine to remove the smell, bake at 150 degrees for 10 minutes until the egg yolks are oily, take them out and let them cool for later use.

   

4. 4 After an hour, take out the refrigerated dough and pastry, cut and weigh them separately. (My recipe can make 18 pieces)

   

5. 5 Roll the watery dough into a round shape, press it flat, add the pastry, slowly tighten it with the tiger's mouth, and roll it into a round shape. (Don’t worry about not being able to wrap it up. The watery skin at this time is soft and elastic. It feels like baby skin when you hold it in your hand. You really want to kiss it)

   

6. 6 After kneading everything, start rolling out the dough. Flatten the dough and use a rolling pin to roll it up and down from the middle to both ends into a shape of beef tongue. (Be gentle! Baby’s skin is very tender, so don’t roll it too hard, as it will break the skin and leak out the crispy dough)

   

7. 7 Then roll it up from top to bottom. After everything is done, cover with plastic wrap and let rest for 15 minutes.

   

8. 8 While the dough was resting, we were ready to make the filling. We took out the bean paste and cooled egg yolk, and wrapped the egg yolk with the bean paste. (Bean paste + egg yolk = 30 grams)

   

9. 9 At this time, flatten the relaxed dough again, use a rolling pin to roll it into a long strip from the middle to both ends, and then roll it up. The more turns you roll, the more layers of puff pastry you will have, but don't roll it too long, as it will easily leak. Cover with plastic wrap and rest for 15 minutes.

   

10. 10 Then we start packing! Take out a piece of skin, pinch it from the middle, pinch both ends, round it, and roll it out (it should be rolled out like a dumpling skin, thick in the middle and thin on the four sides, so that the bottom will not be too thick.

    

11. 11 Wrap the egg yolk-coated bean paste balls into the skin. Tighten the mouth with the thumb of your hand, otherwise the bean paste will leak out when grilled.

    

12. 12 When you wrap the last few, preheat the oven at 180 degrees. After wrapping them all, don’t they look nice and round? Then brush the egg yolk liquid, add one-third of the egg yolk to the egg white, it should not be too thick to brush. Sprinkle with black sesame seeds.

    

13. 13 Put it in the oven! 180 degrees / 35 minutes, then wait for the aroma to fill the room! La la la la la... hum a little tune...

    

14. 14 Take a bite and it will be so crispy that it falls apart. It’s so fragrant!

    

15. 15 Another beautiful picture, no matter how you put it, it looks so beautiful!