Chocolate Egg Yolk Pie

Overview

In the past few days, I was watching Wu Siyuanren's diary egg yolk pie, and I couldn't help but make it once. I added chocolate and it tasted good.

Tags

• baking
• paita
• breakfast
• afternoon tea
• butter
• cake flour
• chocolate
• egg
• egg yolk
• white sugar
• milk

Ingredients

Steps

1. 1 Make the filling first: put the egg yolks and sugar together.

   

2. 2 Prepare milk, chocolate, cake flour, and butter.

   

3. 3 Beat the sugar and egg yolks until pale.

   

4. 4 Heat the milk, slowly add half of it to the egg yolk liquid, and stir evenly. (Do not pour it in to prevent it from turning into egg droplets)

   

5. 5 Then sift in the flour, mix well, then add the remaining milk and mix well.

   

6. 6 Add chocolate chunks, heat over low heat, stir until thick, add butter chunks, mix well.

   

7. 7 Put it into the bag, squeeze it to the bottom with a piece of cardboard, roll it up, put it in the refrigerator, freeze it into a stick, and use it later.

   

8. 8 Add sugar and eggs to the container and heat the egg liquid to 40 degrees over water. (Slightly higher than hand temperature)

   

9. 9 Cut the chocolate into pieces ahead of time.

   

10. 10 Beat the egg liquid until it is thick and white, then beat at medium speed until there are obvious traces when the egg beater is lifted, then beat at slow speed to remove the bubbles inside.

    

11. 11 After beating, add part of the flour and mix well, then add the remaining flour and mix well. (Mix from bottom to top, and also cut and mix, do not mix in circles.)

    

12. 12 Add milk to butter and heat to melt.

    

13. 13 Then mix it with a little flour batter, then pour it into the original flour batter and mix it quickly.

    

14. 14 Add the batter to the mold, preheat the oven, and bake at 180 degrees for three minutes (to set the shape) and take it out.

    

15. 15 Quickly add the chocolate chunks and pour the batter until it is about 90% full, then bake at 180 degrees for about 20 minutes.