Chocolate Egg Yolk Pie

Overview

Pick up an egg yolk pie, take a bite, close your eyes and feel its sweetness. The thick chocolate sauce that cannot be melted is mellow and continuous, coupled with the soft texture and aroma of the cake, the rich cocoa and pure egg fragrance reverberate between your lips and teeth!

Tags

• baking
• butter
• cake flour
• chocolate spread
• corn starch
• egg
• egg yolk
• milk powder
• sugar
• milk

Ingredients

Steps

1. 1 First make the egg yolk pie filling, 2 egg yolks, add sugar and milk, beat until the sugar is completely dissolved and the egg yolks are slightly white

   

2. 2 Add chocolate sauce and mix well

   

3. 3 Mix low-gluten flour and cornstarch, sift and add to the egg yolk liquid

   

4. 4 Mix well and add butter

   

5. 5 Put the microwave on high heat for one minute, take it out and stir evenly, then stir evenly on high heat for another minute

   

6. 6 Put it into a plastic bag and shape it into a round stick, then freeze it in the refrigerator until hard

   

7. 7 To make the outside cake, add 50g sugar to two eggs

   

8. 8 Heat the egg liquid over water to 40 degrees. (Slightly higher than hand temperature) Beat until you can draw lines

   

9. 9 Sift in the evenly mixed low flour and milk powder in batches, and use a manual egg beater to stir the batter evenly. Do not stir in circles to prevent defoaming

   

10. 10 Add milk to butter and heat in microwave to melt

    

11. 11 First mix with a little batter, then pour in more flour batter and mix quickly

    

12. 12 Pour a small layer of egg yolk batter into the mold, bake in a preheated 180-degree oven for 3 minutes, and take it out when the skin on the surface has just condensed

    

13. 13 Take out the frozen chocolate filling and cut into slices;

    

14. 14 Quickly add the chocolate filling

    

15. 15 Pour in the batter until it is nine-tenths full, put it back in the oven, and bake at 180 degrees for about 20 minutes until the surface is colored