Egg yolk cake

Overview

This year, I was so busy with too many chores that I even squeezed out the time to make mooncakes. I didn’t make it in a variety of ways like last year. I just made a few of my favorites. The egg yolk in the egg yolk cake is made from freshly grilled salted duck eggs. This kind of salted egg yolk tastes very fragrant. The combination of red bean paste and salted egg yolk combines the fragrant and sweet inside and outside, which not only relieves the sweetness of red bean paste but also contains the fragrance of salted egg yolk. It is a match made in heaven! After a while of busy work, my round egg yolk cake came out of the oven. It was beautifully packaged and would be a great souvenir for the Mid-Autumn Festival.

Tags

• baking
• anchor butter
• cake flour
• medium powder
• red bean paste filling
• salted duck egg yolk
• powdered sugar
• water

Ingredients

Steps

1. 1 Sieve the flour and oil crust ingredients (65g butter), mix and knead well

   

2. 2 Sift the flour and mix with softened butter (55g)

   

3. 3 Place the mixed pastry ingredients in a plastic bag to rest for 30 minutes

   

4. 4 Soak the egg yolks in cooking oil for 2 hours in advance, spray with high-strength white wine and bake in a preheated oven at 180 degrees for about 5 minutes. Just be careful not to let the oil come out

   

5. 5 Divide the bean paste filling into 12 portions.

   

6. 6 Press the bean paste filling into a nest shape and put an egg yolk

   

7. 7 Don't cover it all and leave some space.

   

8. 8 Divide the rested dough evenly into 12 portions

   

9. 9 Wrap the pastry with oily skin, with the seam facing down

   

10. 10 With the seal facing up, press it flat with your hands and roll it out from the middle up and down with a rolling pin.

    

11. 11 Roll up 3 times from top to bottom, cover with plastic wrap and let rest for 15 minutes

    

12. 12 Then roll it out a second time starting from the first one, with the opening facing up, roll it out using the same technique, and let it rest for about 15 minutes.

    

13. 13 Pick up a piece of rolled dough and press it in the middle so that the two ends turn up.

    

14. 14 Use your hands to gather the irregular edges toward the center and flatten them into a round shape.

    

15. 15 Put a piece of bean paste and egg yolk filling and use the tiger’s mouth to gather it upwards

    

16. 16 Arrange it slightly and place it, seam side down, on a greased baking pan.

    

17. 17 Brush the surface with egg yolk liquid, and use the tip of a rolling pin to stick black sesame seeds on the top of each egg yolk pastry embryo.

    

18. 18 Preheat the oven to 200 degrees Celsius, upper heat to 200 degrees, lower heat to 180 degrees, and bake on the middle rack for 25 minutes.