Ingredients
Water and oil skin: ( Purple sweet potato powder 5g ) | All-purpose flour ( 180g ) |
Lard ( 66g ) | White sugar ( 25g ) |
Warm water ( 75g ) | Pastry: ( ) |
Low-gluten flour ( 140g ) | Pig Oil ( 70g ) |
Filling: ( ) | Red bean paste ( 400g ) |
Salted egg yolk ( 16 pieces ) | Pork floss (appropriate amount) |
How to make egg yolk cake
1.Spray white wine on the surface of the salted egg yolk, place in the oven at 150 degrees, and bake for 8 minutes.
2. Let cool after baking.
3.Cut it in half, or leave it uncut and put the whole egg yolk.
4.Prepare water-oil skin
5. Add lard, white sugar and warm water to all-purpose flour.Knead evenly.spare.
6. Prepare the pastry.Add lard to low-gluten flour and knead evenly.Set aside the watery crust and pastry and let it rest for 20 minutes.
7. Prepare red bean paste, divide into 25g portions, knead into small balls and set aside.
8. Wrap the salted egg yolk with red bean paste.Organize into balls and set aside.
9.For some of the pastries, I added 5g of purple sweet potato flour.
10. Wrap the pastry in the water and oil skin.
11. Arrange the shape and let it sit for 20 minutes.
12. Roll out into an oval shape.
13. Roll up from one end.
14. Roll it into an oval shape again.
15. Roll up.
16. Prepare everything and let it sit for 15 minutes.
17. Cut in half from the middle.
18. Organize the shape.
19. Roll into a round cake, add meat floss, bean paste and salted egg yolk filling
20.Wrap them in order
21.Put the purple sweet potato directly on the baking sheet.
Original, brush each with egg yolk and sprinkle with sesame seeds.
22. Place in the oven and bake at 180 degrees for 30 minutes.
23. Let cool after baking.
24.That's it for cutting.
25.I made this yesterday and added mochi.
Tips
The oven temperature can be adjusted appropriately according to your own oven.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
