Egg yolk cake

Overview

How to cook Egg yolk cake at home

Tags

• baking
• snacks
• children
• afternoon tea
• cake flour
• egg yolk liquid
• lard
• salted duck egg yolk
• white sugar
• whole wheat noodles
• bean paste
• black sesame
• water

Ingredients

Steps

1. 1 The main ingredient is synthetic water-oil noodles, and the auxiliary ingredients are lard and low flour to synthesize short-lived noodles

   

2. 2 Divide the pastry noodles into 4 parts, mix 1/4 of the pastry noodles + 2 grams of purple sweet potato starch

   

3. 3 Mix 1/4 puff pastry noodles + 2 grams matcha powder

   

4. 4 Mix 1/4 pastry dough + cocoa powder

   

5. 5 Divide 1/4 of the water-oil noodles and purple sweet potato flour pastry noodles into 4 portions each. Put the water-oil bread into the pastry dough and roll it into a shape of beef tongue, roll it up, flatten it again, roll it up again, and let it rest for 10 minutes

   

6. 6 The operation of 1/4 water-oil noodles and matcha powder pastry noodles is the same as before

   

7. 7 1/4 of the water-oil noodles and cocoa powder pastry noodles are processed as before

   

8. 8 kinds of colored dough rolls cut crosswise

   

9. 9 grams of red bean paste stuffed with half an egg yolk, a total of 32 servings

   

10. 10 Divide the colorless water-oil noodles and pastry noodles into 8 parts each, roll them into a ox tongue shape, then roll them up into a ox tongue shape, fold them in half and press them flat

    

11. 11 Roll it into a round piece, wrap it in bean paste with the seam facing down, brush with egg yolk liquid, and sprinkle with sesame seeds

    

12. 12 Roll out the colored dough with the cut side facing up, roll it out flat, turn it over and add the bean paste, seam side down, preheat the oven to 180°C and bake on the middle rack for 25 minutes

    

13. 13 Time's up! Cool and serve