Egg yolk cake

Overview

Egg yolk puff pastry is definitely the most classic and favorite among all pastry snacks. Its small body does hide surprises one after another. I remember being deeply attracted by its cute appearance and fragrant aroma when it was first baked. The small and attractive appearance is golden and the outer layer is layered with puff pastry. When you take a bite, the sweetness of the red bean paste and the rich aroma of the egg yolk blend into one

Tags

• baking
• snacks
• egg yolk
• flour
• lard
• red bean paste
• salted egg yolk
• black sesame
• powdered sugar
• water

Ingredients

Steps

1. 1 Mix all the ingredients in the water-oil dough and knead it into a ball. Because you need to knead the gluten, you need to knead it for a while until the surface of the dough is smooth. Wrap it with plastic wrap and let it rest for half an hour

   

2. 2 Mix the ingredients in the pastry and knead it into a ball

   

3. 3 Cut the salted egg yolk in half, spray some rum to remove the smell, and bake in the oven at 150 degrees until slightly oily

   

4. 4 Divide the red bean paste into 25 grams each, wrap in half of the roasted salted egg yolk, and set aside

   

5. 5 Divide the dough and puff pastry into 18g each and 12g puff pastry.

   

6. 6 Flatten the dough and wrap it in the pastry. Wrap them all in order. Cover with plastic wrap to prevent the surface from drying out and affecting the finished product. Let it rest for 10 minutes

   

7. 7 Roll the pastry into a rectangular shape

   

8. 8 Fold it up like a quilt. After folding it in sequence, let it rest for 10 minutes.

   

9. 9 Roll it out again, then roll it up and pinch both sides to make it as round as possible

   

10. 10 Flatten it and roll it into a round shape, wrap it with fillings, roll it into a round shape, seal it downwards, and place it on the baking tray.

    

11. 11 Brush the surface evenly with egg yolk, sprinkle with sesame seeds and bake. 180 degrees 25-30 minutes