How to make egg yolk cake

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  1.Egg yolks: Defrost naturally and spray with oil (white wine can be used if you don’t have dietary restrictions).Heat the oven up and down at 180℃ for 8 minutes and set aside.
  

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  2.20 equal portions: Knead the oil dough into a dough and divide it into 20 small pieces Divide the dough (20g each); divide the pastry into 20 portions (10g each), roll the date paste/bean paste filling into 20 small balls (15g each), and put 1-2g of pork floss in each.
  

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  3. Roll each dough ball into a round shape, wrap it with pastry, and roll it out Shape it into a beef tongue; then roll it up and press it into a round shape, then roll it out into the size of your palm (thick in the middle and thin around the edges), and use it to stuff stuffing
  

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  4. Wrap each egg yolk with a layer of meat floss, then wrap it with a layer of date paste/bean paste filling, and form into small balls
  

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  5.Wrap the ball of egg yolk filling in the dough, and place the tightening point at the bottom
  

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  6. Brush the wrapped egg yolk pastry with egg yolk liquid, (beat 2 egg yolks and mix well, divided into 2 times Brush the top of the egg yolk cake one by one), and finally sprinkle with black sesame seeds
  

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  7. Bake
  Place the egg yolk pastry embryo on the second layer of the oven, bake at 170°C for upper heat, and 180°C for lower heat.After baking for 30 minutes, adjust the upper heat to 180°C, and keep the lower heat at 180°C, and bake for 5 minutes (in order to Better coloring)

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  8.Finished product

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  9.Packaged