How to make Snow Meiniang Egg Yolk Cake

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  1. Coat the salted egg yolk with a layer of white wine, preheat the oven and bake at 180 degrees for 5 minutes

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  2.Soften the butter, mix the oil crust and pastry ingredients, cover with plastic wrap and let rise for 20-30 minutes.During this period, you can roll the red bean paste into a ball

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  3. Red bean paste wrapped in salted egg yolk

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  4.Mix the Snow Meiniang ingredients, sieve the batter to make it taste better, boil the water, and steam over medium-low heat for about 20 minutes.Divide into 20 portions

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  5. At this time, you have woken up.Divide the dough into 20 portions.Then wrap the pastry with the oil skin, with the opening facing down.Cover with plastic wrap and let it rest for about 20 minutes

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  6.Xue Mei Niang rolls it out thinly and wraps it up Red bean paste

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  7.After the dough has risen, roll it out into strips

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  8.Roll up

• 9. Cover with plastic wrap and let it rest for 15 minutes, then fold it in half and roll it out thinly, then fold it in half and roll it out again
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  10.Wrap Snow Mei Niang and coat with egg yolk and sesame seeds

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  11.Preheat, heat up and down to 165 degrees for 30 minutes

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  12.It’s out!