Egg yolk cake

Overview

I really like to eat egg yolk cakes, but I have never been able to make them well. I didn’t find the feeling until I learned how to make bread from teacher Aihe Ziyi. I have experimented with several recipes and this one tastes very good. If you are interested, you can try it. The method is based on teacher Aihe Zi’s egg yolk cake, thank you!

Tags

• pastries
• baking
• afternoon tea
• egg yolk liquid
• lard
• low gluten flour
• red bean paste
• salted egg yolk
• black sesame
• fine sugar
• water

Ingredients

Steps

1. 1 Put all the ingredients for the oil pastry (Ingredients A) into a container and knead into a smooth and non-sticky dough; mix the ingredients for the pastry (Ingredients B) and knead it into a ball. After kneading, cover with plastic wrap and let rest for more than 15 minutes.

   

2. 2 Divide the dough into 18g pieces each; cut the pastry into 15g pieces each and shape into balls.

   

3. 3 Take a portion of the oil dough and flatten it, then add a portion of the pastry.

   

4. 4 Wrap the pastry with oil skin, wrap into a ball, seal tightly and place upward.

   

5. 5 Take a piece of dough and roll it into a shape of beef tongue.

   

6. 6 Gently roll the dough with your palms into a tube shape, with the seam facing up, cover with plastic wrap and let rest for 15 minutes.

   

7. 7 After resting, roll the dough into a long shape.

   

8. 8 Roll into a small tube, seam side down, cover with plastic wrap and let rest for 20 minutes.

   

9. 9 Red bean paste is divided into 25g/piece. Spray a little white wine on the surface of the salted egg yolk, cut it into two pieces, bake in the oven at 180°C for 8 minutes, until fragrant, remove from the oven and let cool for later use. Add half a salted egg yolk to each red bean paste bun.

   

10. 10 Take a piece of loose pastry, seal it upward, press down from the middle with your thumb, fold the two ends in half, and tighten the four corners toward the middle to form a ball.

    

11. 11 Roll out the dough into a round shape and add filling.

    

12. 12 After the filling is wrapped, pinch it tightly and close the mouth downwards.

    

13. 13 Line a baking sheet with tin foil or oil paper, place the prepared egg yolk puff pastry into the baking sheet, let it rest for about 10 minutes, then evenly brush the surface with egg yolk liquid and sprinkle a little black sesame seeds.

    

14. 14 Preheat the oven to 180°C, upper and lower heat, middle layer, for 30 minutes.