Egg yolk cake

Overview

The Mid-Autumn Festival is approaching again, and when I see all the sisters in the circle making mooncakes, my palms feel itchy! I quickly bought the ingredients and made egg yolk cake. The finished egg yolk cake was given to my best friend to eat. She said it was made by my mother, which made her very happy.

Tags

• baking
• afternoon tea
• all-purpose flour
• bean paste filling
• cake flour
• lard
• salted egg yolk
• sugar
• water

Ingredients

Steps

1. 1 Prepare the pastry noodles: weigh 120 grams of flour in a container, add lard into the flour little by little, add 60 grams of lard, and knead into smooth pastry noodles, let it rest for a while and set aside.

   

2. 2 Prepare the water-oil noodles: Take a small pot and put 150 grams of flour. First, add 55 grams of lard to the flour. Stir evenly, then add water to form a smooth water-oil noodles. Wrap it in plastic wrap and let it rest for 40 minutes

   

3. 3 Divide the water-oil noodles into 18g each and the shortbread noodles 12g each into equal portions.

   

4. 4 Roll the water-oil dough into a dough, put the pastry dough on it, and wrap it into a round dough.

   

5. 5 Roll out the wrapped round dough, roll it out from one end to the other.

   

6. 6 After rolling the dough, let it rest for 10 minutes.

   

7. 7 Roll out the dough and roll it up again.

   

8. 8 Relax for 10 minutes until the dough is done.

   

9. 9 Take one side of dough, fold both ends in half and roll it into dough, then add the egg yolk filling wrapped with bean paste filling. After wrapping, place the seal side down into the baking pan.

   

10. 10 After wrapping, place it into a baking pan with the seal side down, brush twice with egg wash, and sprinkle with a little black sesame seeds for decoration.

    

11. 11 After preheating the oven, turn the heat up and down to 180 degrees for 25 to 30 minutes before coloring.