Egg yolk cake

Overview

Egg yolk cake is a common Han nationality snack, which has some similarities with the recipe of Su-style mooncakes. The golden pastry is filled with sweet bean paste and salted egg yolk. When you take a bite, your mouth is filled with the aroma of bean paste and the salty egg yolk core. The taste is clearly layered but perfectly blended together. People who have never eaten egg yolk cakes cannot talk about life. If you want to know more about the food production process, you can add the WeChat public account "Ning You Taste", where new recipes will be released every week!

Ingredients

Steps

Make the pastry part first and pour the flour into the basin.
Add the lard.
Knead evenly and let it sit for 20 minutes.
Next, make the water and oil skin. Mix all the water and oil skin ingredients together, knead into a ball and let it sit for 20 minutes.
Use an electronic scale to weigh the rested dough, divide it into 24 portions, and roll into balls. The dough should be about 15 grams and the pastry should be about 12 grams. Let it rest for about 20 minutes.
, take a water-oil skin and press it flat.
Take another puff pastry and place it in the middle of the water-oil crust.
Wrap the pastry in it like making glutinous rice balls.
Pinch the closure tightly.
With the seam facing down, continue wrapping the rest in this way.
Still let it sit for about 20 minutes.
Take a piece of dough and roll it into an oval shape with a rolling pin.
Roll up.
Do the rest and so on, let it sit for 20 minutes.
Press it vertically.
Then use a rolling pin to roll it out, the longer the better, so that the puff pastry will have more layers.
Roll up.
And so on, let it sit for 20 minutes.
Prepare bean paste, roll it into balls of about 20 grams each and set aside. I use the Lian Xianglou brand here, which tastes very good.
The prepared salted egg yolk is from the Shendan brand. Many people say that the salted egg yolk should be soaked in wine and baked in the oven beforehand. I use it directly here. The salty egg yolk inside has a great taste.
Flatten the bean paste and put an egg yolk on top.
Wrap the egg yolk in like making glutinous rice balls and then roll it into a round shape and set aside.
Take a rested dough.
Use a spatula to cut through the middle.
Stand it upright and you can see circles like tree rings.
Press flat with the palm of your hand.
Remember the technique I am talking about now. Before wrapping the fillings, be sure to turn the flattened dough over so that the side that was facing up is facing down. After doing this step, wrap the fillings. Otherwise, the baked egg yolk puff pastry will have poor layering, and you will wrap the layered side by mistake. I have made this mistake before.
Nowadays, the fillings are larger and the skin is thinner. Everyone slowly wraps the fillings in according to the method of wrapping moon cakes. Practice makes perfect, so everyone practices slowly.
Tighten the seam and place it on the chopping board.
Place the prepared egg yolk puffs evenly on the baking sheet and preheat the oven in advance.
Take an egg, leaving only the yolk, use a brush to apply the egg yolk liquid on the surface of each egg yolk puff pastry, and sprinkle an appropriate amount of black sesame seeds for decoration
The oven temperature is 200 degrees and the time is 25 minutes. Each oven brand has different functions. The temperature and time are for reference only.
Let cool and then pack into boxes and eat as you go.
Cut it open and you'll see the crispy outer skin, sweet bean paste, and egg yolk crunch. Don't miss this delicious Chinese snack.

Overview

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Ingredients

Steps