Egg yolk cake

Overview

I've recently become obsessed with Chinese pastries. The shredded coconut is crispy, and the wife cake has been tried. I will post the steps again and again. This egg yolk cake is so delicious, rich in texture, sweet but not greasy, and the sweetness of the bean paste complements the freshness of the egg yolk. It feels satisfying to eat it in your mouth!

Tags

• baking
• cake flour
• egg yolk
• egg yolk liquid
• lard
• medium powder
• sugar
• bean paste
• black sesame
• water

Ingredients

Steps

1. 1 Collection of materials. Weigh the flour.

   

2. 2 Add ordinary flour, sugar, 65 grams of lard, and 65 grams of water into a basin and mix into a smooth dough.

   

3. 3 Knead the pastry for a while longer so that it can withstand the tossing later. Cover with plastic wrap and let rest for 20 minutes.

   

4. 4 Mix 120 grams of low flour and 60 grams of lard into crumbs with your hands, then knead into a ball.

   

5. 5 Let the pastry rest for 20 minutes.

   

6. 6 Spray a little white wine on the raw egg yolk and bake at 150 degrees for 10 minutes until the egg yolk is slightly oily.

   

7. 7 Cut the egg yolks in half.

   

8. 8 Divide the bean paste into 15g balls and set aside.

   

9. 9 Take a piece of bean paste and press it into a small cake, wrap half of the egg yolk and wrap it up. If it's too sticky, dip it in some flour.

   

10. 10 Divide the pastry and meringue into 12 portions and form into small balls.

    

11. 11 Take a puff pastry, wrap it around the puff pastry, and wrap it up. Cover the other puff pastry with plastic wrap to prevent it from drying out.

    

12. 12 Roll into ox tongue shape.

    

13. 13 Roll it up from bottom to top, turn it 45 degrees, stand it up, and press it flat.

    

14. 14 Roll it out again, this time longer. Continue to roll up. The more turns the roll has, the more layers it will have.

    

15. 15 Roll into a small roll, cover with plastic wrap and let rest for 20 minutes.

    

16. 16 Make the remaining dough in sequence.

    

17. 17 Take a piece of dough, press it in the middle with your thumb, and make it into a round shape on both sides.

    

18. 18 Roll out. I pressed them all.

    

19. 19 Place a filling on the dough sheet.

    

20. 20 Slowly close the mouth with the tiger's mouth and pinch it tightly.

    

21. 21 With the edge facing down, arrange it into a round shape.

    

22. 22 Make all the dough in sequence.

    

23. 23 Brush with a layer of egg yolk liquid and sprinkle with a few black sesame seeds for decoration.

    

24. 24 Preheat oven. 180 degrees for 20 minutes for the middle and lower layers and about 10 minutes for the middle and upper layers. Temperatures are for reference only.

    

25. 25 Out of the oven. It tastes best when served hot.