Egg yolk cake

Knead the oily skin until a film forms, divide into 15 portions, let rise and set aside

Once the pastry is ready, divide it into 15 portions for later use

During the resting period, peel out the egg yolks and soak them in high-strength white wine

Bake the soaked egg yolks in the oven for a few minutes

Bake the egg yolks in the oven for a few minutes

Divide 15 grams of bean paste into portions for later use

Take a portion of red bean paste and put it into egg yolk and set aside

Wrapped bean paste and egg yolk filling

I also made some cranberry coconut filling

Wrap the pastry in the oil skin and roll it into a long strip

Roll up from top to bottom

Cover everything with plastic wrap and rest for 15 minutes

Take out the loose dough and roll it into a long strip again

Roll it up from top to bottom, cover with plastic wrap and let rest for 15 minutes

Fold the top and bottom ends of the dough toward the middle

Roll it into a flat bun and fill it with egg yolk filling

Wrap them all in turn and brush them with egg wash, then bake in the oven at 180°C for about 15 minutes

After you are satisfied with the coloring, take it out of the oven, let it cool and store it in a sealed container

Overview