Egg yolk cake
Overview
Egg yolk puff pastry is a Chinese snack that is full of color, flavor and taste. It has a distinct texture, with a crispy outer skin and soft filling. The egg yolk is salty and crispy. When you bite into it, the outer layer is crispy and crumbly, and the inner layer of bean paste is soft and waxy. The egg yolk is still oily😄😄😄
Tags
Ingredients
Steps
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Crack out the yolk of the salted duck eggs, remove the coating from the yolk, and marinate with two tablespoons of white wine for a while.
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Put the egg yolk in the oven at 135 degrees and bake for 15 minutes. The baked egg yolk will appear transparent on the outside, but the oil should not leak out of the egg yolk.
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Ingredients: Pastry: 90g low-gluten flour, 45g lard. Oil skin: 60g high-gluten flour, 60g low-gluten flour, 12g sugar, 1g salt, 35g lard, 55g water (add 5g more water in winter)
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First mix the pastry, cover it with plastic wrap and put it in the refrigerator to chill. It will be a little sticky (Picture 1). Knead the oil dough for a few more minutes until the dough changes from rough to slightly smooth (Picture 2 shows the initial kneading state). You can beat it in the middle of the kneading process just like hand-kneading dough for bread. Cover the dough with plastic wrap for 40 minutes. Knead the dough every 3 minutes for the first 10 minutes. The dough is in a state similar to that of making bread. I forgot to take a picture. You can refer to Picture 6.
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To save time on noodles, we can divide 250g of bean paste into 10 equal portions, shape into discs and wrap them with baked egg yolks. Cover the whole process with plastic wrap to prevent drying.
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The refrigerated pastry will not stick to your hands. Knead it quickly a few times, divide it into 10 pieces, then roll it into a ball, cover it with plastic wrap and put it in the refrigerator (it was hot in summer when I made it).
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Divide the saved water-oil skin into 10 dough pieces, and harvest the dough into spherical shapes to save dough. The whole process should be covered with plastic wrap at all times. It is best to make one and put it under the plastic wrap.
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Take a piece of watery dough and press it flat, then wrap it with a piece of pastry (Picture 1). The closing must be tight, and there should be no leaks. If there are leaks, it will be mixed and crispy, and the result will be poor layering. When done, place it with the seam facing down and save the dough for 10 minutes.
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Roll the dough filled with pastry into a shape of beef tongue (about 18 cm in length in Picture 1) and roll it up from top to bottom (Picture 2). Pay attention when rolling the dough. It is best to roll it from the middle upwards or downwards, rather than back and forth. Save 10 minutes after finishing all the steps in Figure 3.
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Take out the rolled dough, press it flat with the edge upward (Picture 1), and roll it up and down with a rolling pin into a long strip about 20 cm long (Picture 2). Then roll it up from top to bottom and put it under plastic wrap.
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Fold both ends of the dough in half and pinch it.
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Roll it into a round shape and wrap it in bean paste and egg yolk balls.
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Push up slowly with the tiger's mouth.
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Be sure to tighten the interface, otherwise the stuffing will explode. Close the mouth downward and discharge neatly.
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After everything is done, brush the egg yolk liquid, finish the first brushing, then brush it a second time, and finally sprinkle some cooked black sesame seeds on the top of the egg yolk cake.
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Preheat the oven to 190 degrees, middle layer, and bake for 5 minutes. Then lower the temperature to 170 degrees and bake for 25 minutes, turn off the heat and simmer for 5 minutes
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Fresh out of the oven.
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Status the next day.
