How to make egg yolk cake

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  1.Put the flour, sugar and lard for making oil dough (put it first) 35g) and water into a mixing bowl, knead into a dough, and then add the remaining lard.

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  2. Knead the dough until it expands.Take a small piece of dough and pull it gently to pull out the film.That’s it, I knead the noodles by hand, which basically takes about 30 minutes, and it’s almost done.

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  3.Cover with plastic wrap and let rest for 30 minutes.

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  4.Knead the pastry well, cover it with plastic wrap and let it rest for 30 minutes.

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  5.Weigh the relaxed dough and pastry and divide it evenly into 16 small portions.

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  6. Use a rolling pin to roll out the dough like a dumpling wrapper, put the dough in and wrap it tight.Cover with plastic wrap and rest for 20 minutes.

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  7. Prepare the salted duck egg yolk and red bean paste.I peel the duck egg yolk whole.So you can use it directly.If you bought it vacuum-packed online, remember to steam or bake it when you get it back.

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  8. Divide the red bean paste into 16 almost equal portions, flatten them in the palm of your hand, and Wrapped in duck egg yolk.

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  9. After the pastry wrapper has been relaxed, press it flat one by one and roll it out with a rolling pin.Make it into a beef tongue shape, then roll it up, press it flat, continue to roll it up and down, roll it up again, then cover it with plastic wrap and let it rest for 20 minutes.

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  10. One less photo was taken here, which is to press the loose oily skin and it still looks like Roll out the dumpling wrapper, roll it out, and wrap the egg yolk-wrapped bean paste filling in it, with the closing part facing down, and place it on the baking sheet.Take an egg yolk, brush the surface of the prepared egg yolk cake with a layer of egg yolk liquid, and then sprinkle some black sesame seeds.

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  11. When doing the previous step, you can preheat the oven, and set the upper and lower heat to 220 degrees.Heat for 10 minutes.After preheating, adjust the oven temperature to 200 degrees, add the egg yolk puffs, and bake for 23 minutes.Take a look at it after 15 minutes or so.If you find that the color is too dark, cover it with tin foil.

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  12.The chubby little cuties are out of the oven.After cooling, wrap them in fresh-keeping bags.You can’t eat them.It needs to be refrigerated and consumed within 5 days.