[Homemade tomato delicacies] Golden Chinese-style dots—egg yolk cakes

Overview

In the process of communicating with everyone, many people said that egg yolk puff pastry seems difficult. Look at the oily skin, the long production process of the puff pastry, and the egg yolk in the bean paste filling. It feels very dizzy. In fact, making puff pastry is not difficult. As long as you do every step carefully, the result will usually not be bad. Seeing the golden Chinese dots come out of your own hands will make you feel full of happiness~ Where there is a will, there is a way, so all baking enthusiasts, come on!

Tags

• baking
• children
• paita
• afternoon tea
• fast food
• all-purpose flour
• bean paste filling
• butter
• egg yolk
• egg yolk liquid
• rum
• black sesame
• fine sugar
• water

Ingredients

Steps

1. 1 Oil skin: 100 grams of all-purpose flour, 35 grams of butter, 5 grams of fine sugar, about 45 grams of water. Pastry: 70 grams of all-purpose flour, 38 grams of butter. Filling: 200 grams of bean paste filling, 6 egg yolks. Accessories: a little black sesame, a little egg yolk, a little rum

   

2. 2 Preheat the oven to 150 degrees, put the egg yolks in the middle layer and bake until the surface is slightly oily, take it out and spray a little rum.

   

3. 3 Make a well in the flour, add butter, sugar and water and mix

   

4. 4 Knead into a smooth and non-sticky dough.

   

5. 5 Mix flour and butter together

   

6. 6 Use your hands to first grasp and then press the mixture into a smooth pastry. Beat until the softness of the pastry is the same as that of the oil crust.

   

7. 7 Cover the dough and pastry with a plastic bag and let it rest for more than 10 minutes. Divide the dough, puff pastry and bean paste filling into 11 portions respectively. The portions are approximately 10 grams for each portion of dough, 16 grams for each portion of pastry, and 18 grams for each portion of bean paste filling.

   

8. 8 Cut the egg yolk in half, wrap each yolk with bean paste filling and set aside.

   

9. 9 Flatten the dough, put puff pastry in the middle and wrap it up.

   

10. 10 Place the dough wrapped in pastry with the seam facing up, flatten it slightly with a rolling pin and roll it into an oval shape. Use your palms to gently roll the dough into a spiral shape.

    

11. 11 Let it relax slightly, then roll it into a long strip and then roll it into a roll.

    

12. 12 Use a rolling pin to gently flatten the loosened dough, then roll it into a round shape and then fill it with filling.

    

13. 13 Wrap the filling into the rolled out dough and pinch the dough tightly with the tiger's mouth.

    

14. 14 Place the filling-wrapped egg yolk pastry with the mouth facing down, brush the surface with egg yolk liquid, and sprinkle with black sesame seeds for decoration.

    

15. 15 Place in a preheated 190-degree oven on the middle rack and bake for about 25 minutes.