Egg yolk cake

Overview

Last time I boiled some lard in order to eat lard residue, and I kept thinking about how to use it up. I ate noodles, vegetable rice, made some pancakes, fried some vegetables, and also thought about making some egg yolk puff pastry, with layers of puff pastry plus sweet and glutinous bean paste, and finally the salty aroma of egg yolk. I couldn't help but eat two more.

Tags

• baking
• flour
• lard
• liquor
• maltose
• salad oil
• salted egg yolk
• bean paste
• water

Ingredients

Steps

1. 1 Prepared ingredients.

   

2. 2 Knead the dough and puff pastry according to the ingredients respectively, cover with plastic wrap and let rest for half an hour.

   

3. 3 Add some white wine to the salted egg yolk, coat with salad oil and bake in a preheated oven at 150 degrees for about 5 minutes. (Slightly oily)

   

4. 4 Divide the oil dough, puff pastry and bean paste into 6 equal parts.

   

5. 5 The pastry is wrapped in oil skin.

   

6. 6 Roll into ox tongue shape.

   

7. 7 Roll up starting from one side.

   

8. 8 Fold both sides in the middle, cover with plastic wrap and let it rest for ten minutes.

   

9. 9 The bean paste is stuffed with salted egg yolk.

   

10. 10 Then roll out the risen dough and wrap it in bean paste.

    

11. 11 With the seam facing down, preheat the oven to 180 degrees for 20 minutes on the middle shelf.

    

12. 12 Eat it!