Ingredients
Medium rib ( 100g ) | Low-gluten ( 80g ) |
Bean Paste ( 250g ) | Lard (butter, corn oil) ( 75g ) |
Sugar ( 20g ) | Water ( 40g ) |
Egg yolk ( 10 pieces ) | Cooking wine (Rice wine) ( Adequate amount ) |
Black sesame ( A little ) | Egg yolk ( 1 piece ) |
How to make egg yolk cake
1.Prepare materials
2. (Water-oil skin) medium gluten + sugar + water + 35g lard
(pastry) low gluten + 40g lard
Cover with plastic wrap and let rise for 20 minutes
3.Soak egg yolk + cooking wine
4.Bake in the oven at 170° for 8 minutes
5.Divide the water-oil skin and the puff pastry into 10 portions, about 19g and 12g each
6. Water and oil leather package Pastry, wrap tightly and seal downward
7.Wake the cling film to rest for 20 minutes
8.Egg yolk wrapped in bean paste
9. Roll into a tongue shape
10. Roll up into a long strip and wrap it in plastic wrap Wake up for 20 minutes
11. Roll up into short strips and let the plastic wrap rest for 20 minutes
12.Press the middle with your index finger, fold both ends, press flat, and roll into a round shape
13.Wrap the bean paste and close it downward
14.Crack an egg yolk and brush with egg yolk liquid
15.Sprinkle with black sesame seeds p>
16.Bake at 180° for 30 minutes and take it out of the oven
Tips
1.The degree of shortening is: lard>butter>corn oil
2.You can just dip it in the cooking wine.Too much will make it too wet.This time it was a bit too much
3.Tighten the mouth, otherwise it will leak out
4.Divide the pastry first and then Separate water from oily skin, because oily skin is prone to dryness and cracking, so you need to cover it with plastic wrap to maintain humidity throughout the process.
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