Egg yolk cake

Prepare the ingredients and heat the lard in the microwave until it melts. Dissolve the sugar and salt with a little warm water. Add the amount of flour for water and oil crust in a large bowl, and add the amount of flour for puff pastry in a small bowl.

Soak the duck egg yolk in a little vegetable oil and set aside.

Knead the pastry ingredients into a dough of moderate softness and hardness.

The ingredients for water-oil skin are kneaded into a slightly soft water-oil skin dough.

Divide the dough into 18 grams of water-oil dough and 10 grams of pastry dough.

Wrap the pastry with water and oil skin

Tighten the tiger's mouth upward and pinch the mouth tightly.

Roll the edge up into an oval shape

Roll up from top to bottom

After wrapping everything, roll it up and cover it with plastic wrap to prevent the dough from drying out. Relax for a few minutes

Take another piece of dough and roll it out into a long strip

Roll up and cover from top to bottom.

Take out a piece of dough and flatten it with the edge facing up

Fold both sides to the middle and flatten again

$Egg yolk cake step 14$

Wrap in a duck egg yolk and tighten it with a tiger's mouth

The closure should be pinched tightly.

Turn the edge downwards and round it slightly

Place on a baking sheet lined with greaseproof paper, brush the surface with a thin layer of egg yolk liquid, and sprinkle with a little black sesame seeds.

Place in the middle rack of the oven at 180 degrees and heat up and down for about 25-30 minutes before taking it out of the oven and place it on a cooling rack to cool.

Please seal and store immediately after cooling.

Cut one open, the skin is thin and the yolk is red and sandy.

Delicious both hot and cold~

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Ingredients

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