Egg yolk cake

The water-oil skin must be kneaded in place, smooth and delicate, and it will be easy to get started when making puff pastry later. Pour 270 grams of flour, 60 grams of lard, 120 grams of water, and 10 grams of sugar into the bucket of the bread machine, and use the dough function to knead for 20 minutes. After kneading, take it out, wrap it in plastic wrap and let it sit for half an hour. To make pastry, add oil to the flour in batches, knead evenly and then add more until it can be kneaded into a dough that does not fall apart. There is no need for too much oil. You need 200 grams of flour and about 95 grams of lard.

Salted duck eggs are raw. When you knock them out, the yolk will be basically solidified. Put them in a bowl, soak them in corn oil, and refrigerate them for a day. If you buy ready-made egg yolks, you probably don’t need to do this, just take them out and use them directly. Take out the egg yolks, put them in a baking pan, and preheat the oven to 150 degrees; spray some white wine on the egg yolks and bake them for three to five minutes to remove the fishy smell. After baking, take them out and cut them in half. For small cakes, use half an egg yolk. If one egg yolk is smaller, use the whole egg yolk. Brush with oil again and set aside.

The water-oil crust is basically 17 grams each, and the puff pastry is basically 11 grams each, so divide them well.

Wrap the pastry in the water-oil skin, just like making steamed buns.

After wrapping, roll it into an oval shape, roll it up, cover with plastic wrap, and let it rest for 10 minutes.

With the seam facing up, roll it into a long strip, roll it up, cover it with plastic wrap and let it rest for 10 minutes.

While the dough is resting, wrap the egg yolks in the middle of the bean paste filling, just like you would wrap buns or glutinous rice balls. The red bean paste is 15 to 20 grams each. If it’s too big, it won’t be able to be wrapped later. Once everything is wrapped, you can start making the shortcakes.

Turn the dough upward and fold it,

Just wrap the filling, close the mouth downwards, and shape into a small round cake.

Preheat the oven to 175 degrees, wrap everything up, place on a baking sheet, and bake for 20 minutes. Take it out and brush it with some egg yolk liquid, sprinkle a little sesame seeds, or mix a little pigment with oil to make a seal, etc. These are all decorations, and it doesn't matter if you don't have them. Bake for another five minutes.

The lard shortening effect is great, but you have to use your hands when eating it to prevent the residue from falling off~~~ When making your own bean paste, you can make it a little sweeter than usual because the egg yolk has a salty taste. After letting it cool down, give it away the next day. The aroma hits your nose as soon as you open the box. It is crispy and glutinous when you bite it. The red bean paste and salted egg yolk are a perfect match.

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