Ingredients
Duck egg yolk ( 10 pieces ) | Bean paste ( appropriate amount ) |
All-purpose flour ( 140g ) | High-gluten flour ( 80g ) |
Oil ( 30g ) | Warm water ( 50 grams ) |
Pastry ( ) | Low flour ( 80g ) |
Oil ( 40g ) | Sugar ( 20 grams ) |
How to make egg yolk cake (vegetable oil version)
1.First make the puff pastry, mix all the ingredients and knead into a ball p>
2.Knead into a ball and cover with plastic wrap
4.Prepare ten salted egg yolks and soak them in high-strength white wine
5.Put in the oven at 180 degrees for five minutes
6.Divide the puff pastry and puff pastry into ten equal parts and set aside
7.Wrap the pastry
8.Wrap them all like buns p>
9.After everything is wrapped, cover it with plastic wrap and let it rise for 15 minutes
10.Change it to, oval rolled up
11. Roll everything up and put it in a plastic bag and let it wake up for 20 minutes
12.After waking up, crush it again and roll it up
13.Wake up for half an hour after putting it in the fresh-keeping bag
14.Prepare bean paste divided into 10 points
15. Wrap egg yolk with bean paste
16.Wrap everything for later use
17.After the dough has risen, press it in the middle and look at the picture
18.Wrap it like a bun
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19. After everything is wrapped, brush it with egg wash twice, and then add black sesame seeds
20.Oven at 180 degrees for 30 minutes
21.Picture of the finished product
22.The bite is really crispy It all fell off and it tasted really good
3.The pastry is also covered with plastic wrap
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