Egg yolk cake

Overview

Every Mid-Autumn Festival, I have to make egg yolk cakes by myself. I don’t like other mooncakes very much. My favorite is egg yolk cakes, which are wrapped with a whole egg yolk and are delicious

Tags

• baking
• cooking wine
• flour
• free range eggs
• lard
• red bean paste
• salted egg yolk
• sesame
• white sugar
• water

Ingredients

Steps

1. 1 Soak the egg yolks in cooking wine for about 3 minutes in advance

   

2. 2 Preheat the oven to 180 degrees in advance, put in the salted egg yolk, and bake for about 6 minutes. Do not bake out all the oil. Bake until the oil in the egg yolk comes out a little bit, as shown in the picture. This way the egg yolk has a very good texture

   

3. 3 Add the dough ingredients into a larger basin and the pastry ingredients into another medium basin. Knead them into smooth dough. Prepare other ingredients and set them aside. Then cover the two doughs with plastic wrap and let them rest for half an hour

   

4. 4 After the relaxed dough, use a scale to weigh the dough of the dough and the dough of the pastry. Then divide the number by 48, which is the weight of the dough of an egg yolk pastry. The amount of dough in my portion is 24 grams, and the amount of pastry is 15 grams. Divide each into 48 parts, then roll them into a round and put them over there

   

5. 5 Take a piece of dough, flatten it slightly with your hands, and put the dough in the middle

   

6. 6 Just like making a steamed bun, tighten it tightly and keep the seal facing down

   

7. 7 Wrap all the oily pastry in turn

   

8. 8 Take a small dough wrapped in pastry, turn the seal upwards, flatten the small dough slightly with your hands, and then roll it into a long tongue shape, as shown in the picture

   

9. 9 Then roll it up from top to bottom, seal it and put it aside

   

10. 10 Make all the small ingredients in order, so that the first roll is ready, cover it with a plastic bag to prevent dry skin, take it as you go, and then make the second roll

    

11. 11 Take a small pot, seal it upwards, and flatten it slightly with your hands

    

12. 12 Then roll it into a long tongue shape, just like the first roll, roll it up from top to bottom, set it aside, make all the small ingredients in order, cover it with a plastic bag and let it rest for 15 minutes

    

13. 13 While the dough is resting, wrap the egg yolk and bean paste filling. Take an appropriate amount of red bean paste, roll it into a round shape and flatten it, and put the egg yolk in the middle

    

14. 14 Then wrap the egg yolk, try to wrap the entire egg yolk in the bean paste

    

15. 15 Wrap all the egg yolk and bean paste fillings in sequence. It’s almost time now and you can prepare to wrap the egg yolk cakes

    

16. 16 Take a small dose, press it in the middle, and pinch the two ends toward the middle with your hands, as shown in the picture

    

17. 17 Then flatten it with your hands and roll it into a round shape. Don’t roll it too thin, just enough to cover the filling

    

18. 18 Use 2 hands together, use your right hand to slowly push up the skin, then tighten the mouth tightly to prevent the filling from leaking out

    

19. 19 Then put the egg yolk with the mouth facing down and round it slightly with your hands, as shown in the picture

    

20. 20 First make a plate, preheat the oven to 150 degrees, beat 3 egg yolks, and use a brush to break up the egg yolks

    

21. 21 Brush 2 times with egg yolk liquid so that the color looks good, then sprinkle some sesame seeds, white sesame seeds and black sesame seeds can be used

    

22. 22 degrees, circulating fire, place in the middle and lower layers of the oven, bake for 30 minutes. It is done as shown in the picture. It is very crispy, delicious and fragrant. After the first plate is baked, bake it while wrapping it, and bake 3 plates of egg yolk puffs in sequence~~~