Taro egg yolk cake

Overview

Egg yolk puff pastry is a Chinese puff pastry. Chinese puff pastry generally uses lard because lard has a good shortening effect and a rich flavor. If lard is not available, you can use an equal amount of butter or vegetable oil instead, but the shortening effect will not be as good as the puff pastry made with lard. Egg yolk puff pastry can also be wrapped in egg yolk directly in puff pastry, or you can use this puff pastry to wrap various fillings to become various flavored puff pastry, such as bean paste puff pastry, jujube paste puff pastry, etc.

Tags

• baking
• paita
• all-purpose flour
• betel nut taro
• lard
• salted egg yolk
• whole egg liquid
• black sesame
• fine sugar
• vegetable oil
• water

Ingredients

Steps

1. 1 .Peel, wash and dice the taro, then put it in the microwave on high heat for 8 minutes.

   

2. 2 Take out the cooked taro and mash it.

   

3. 3 .Pour the mashed taro into the pan and stir-fry over low heat.

   

4. 4 Add caster sugar and vegetable oil while frying.

   

5. 5 Add a little at a time until completely stir-fried before adding the next time.

   

6. 6 Fry until the sugar and vegetable oil are completely absorbed and the taro paste no longer sticks to the pan and spatula.

   

7. 7 Salted egg yolk needs to be soaked in peanut oil one night in advance. I forgot to take a picture of the steps. Divide the cooked taro paste into 20 equal portions and roll them into balls. Set aside.

   

8. 8 Take a piece of taro paste and spread it out, wrap the soaked salted egg yolk in the taro paste and rub it well.

   

9. 9 Close the mouth downwards.

   

10. 10 Wrap the taro paste filling and salted egg yolk in sequence.

    

11. 11 Next, make the water-oil dough, mix the flour, sugar, whole egg liquid, lard, and water evenly, and knead it into a smooth and soft dough (the amount of water needs to be adjusted according to the different water absorption of the flour, and it must be kneaded into a soft dough, not too dry). Divide the dough into 20 portions, roll each into a round ball, and rest for half an hour (to prevent the surface of the dough from drying out, you need to cover it with plastic wrap or a damp cloth when resting). I forgot to cover it, and it became a little dry.

    

12. 12 Then make the puff pastry. Mix the flour and lard and knead until it forms a ball. Divide the kneaded pastry dough into 20 equal parts.

    

13. 13 Take a piece of rested water-oil dough and flatten it into a round shape.

    

14. 14 Place the pastry dough in the center of the water dough.

    

15. 15 Wrap it up and place it with the seam side down.

    

16. 16 Use a rolling pin to roll out the wrapped dough into an oval shape.

    

17. 17 After rolling it out, roll it up from top to bottom.

    

18. 18 Rotate the rolled dough 90 degrees and roll it out again into an oval shape

    

19. 19 This time the oblong shape will be longer than the first time

    

20. 20 Roll up again from top to bottom.

    

21. 21 As shown in the picture, roll all 20 pieces of dough and let it rest for 15 minutes (remember to cover with a damp cloth or plastic wrap).

    

22. 22 Take a piece of rested dough and roll it out into a round shape (try to make it as thick as possible in the middle and thin around the edges).

    

23. 23 Place the egg yolk-wrapped taro paste filling in the center of the dough and wrap it up.

    

24. 24 After wrapping, roll it into a round cake shape with the seam facing down, and place it on the baking sheet.

    

25. 25 Brush the surface of the dough with a layer of egg wash and sprinkle with black sesame seeds.

    

26. 26 After letting it sit for 15 minutes, put it in a preheated oven at 200 degrees and bake for about 15 minutes, until the surface is golden brown.