Bean paste and egg yolk cake

Make pastry: Mix low-gluten flour and frozen white oil cut into small pieces, knead it into a ball with your hands, and let the dough rest for 20 minutes

Make water-oil crust: Leave a little of the egg liquid to brush on the surface for coloring when baking, and pour the rest into a basin. Mix flour, softened white oil at room temperature, and sugar. Then add hot water in small amounts gradually, mix well with chopsticks and knead into a smooth dough, cover with plastic wrap and let rest for 20 minutes

Make puff pastry: Divide the relaxed water and oil dough (large dough) and puff pastry (small dough) into several pieces using a kitchen scale. Each piece of puff pastry weighs 18 grams, and each piece of puff pastry weighs 12 grams

Take a piece of water-oil pastry, with the thumbs of both hands inside and the other fingers outside. Pinch and turn it to form a round cake with a concave center. Roll the pastry into a ball and place it in the middle

Wrap it like a bun, with the seal facing down

Use both hands to knead slightly into a long strip, and then use a rolling pin to carefully roll it into a long strip. Use even force when rolling to avoid breaking the skin

Roll up from one end into a roll

Do this with all the dough, cover it with plastic wrap and let it rest for 10 minutes

While the noodles are cooking, weigh the salted egg yolk and bean paste or lotus paste one by one. Since each egg yolk is different in size, a total of 30 grams each will be sufficient

Wrap the salted egg yolk and knead into a ball and set aside

Flatten the dough roll and roll it into a long strip

Roll into a roll again, cover with plastic wrap and let rest for 10 minutes. Also preheat the oven to 180 degrees

Roll the dough in the middle and press it with your palms upright, then push both sides toward the middle

With the thumbs of both hands on the inside and the other fingers on the outside, pinch and turn the dough to make a concave shape, and place the salted egg yolk ball on top

Press the stuffing with your right thumb, and the circle formed by the tiger's mouth of your left hand will continue to rotate and squeeze the skin, gradually shrinking the seal.

Seal tightly and place face down on a baking sheet lined with parchment paper or silicone mat

Place in the middle rack of the oven, turn the heat up and down, 180 degrees, and bake for about 30 minutes. Bake for about seven or eight minutes, brush the surface with egg wash and sprinkle with a little sesame seeds

Let cool and seal in a box

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