How to make red bean paste and egg yolk cake

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  1. To make water-based dough: 110g all-purpose flour (one cup is enough for a disposable cup) ) 33g lard, 20g white sugar and 38ml water, knead into a non-stick bowl and make a dough that is neither soft nor hard.It should not be too soft and cover it with plastic wrap.Pastry: 80g low-gluten flour (approximately the amount of a disposable cup) 35g lard, knead into a slightly soft dough as soft as an earlobe, cover with plastic wrap, and let rise for 30 minutes.After it rises, the dough will become watery and oily.Don't rub it anymore.

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  2. Divide the two proofed doughs into eight and take one water-oil dough.Flatten the dough and roll it into a round skin, put in a piece of pastry dough, close it like a bun, put it together with the seal facing down, cover everything with plastic wrap to avoid weathering, and let it rest for 20 minutes

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  3.Take a piece of dough, flatten it and roll it into a long ox tongue shape, roll it up from top to bottom, and cover it with plastic wrap , let rise for 20 minutes.Repeat this step again and let it rise for 20 minutes.Pay attention to flattening the dough and rolling it from the middle to the top, and then from the middle to the bottom.

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  4.Rinse the fresh salted duck eggs under the tap, leaving only the yolk, and I make four bean pastes Make four more egg yolks with only bean paste.Roll the egg yolks in white wine with a little salt to remove the fishy smell, and put them in the oven.My oven is the Midea brand with the smallest capacity.It only needs to be baked at 180 degrees for 6 After a few minutes, you can see that the egg yolk is bubbling, take it out and let it cool.I bought red bean paste directly online, wrapped the egg yolk in the bean paste, and kept it for later use

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  5. Take a dough roll, press it in the middle and pinch the two ends together, flatten it with the palm of your hand, roll it into a round wrapper to wrap the bean paste and egg yolk, pinch it together like a bun, slowly close it with the tiger's mouth, and place it on the baking sheet with the seal facing down

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  6. Beat an egg, dip it in the egg liquid with a brush and brush it onto the egg yolk pastry surface.Once the layer is dry, apply another layer for better coloring.If there are sesame seeds, you can put them in.If there are no sesame seeds, leave them out

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  7.Preheat the oven to 200 degrees for 10 minutes, then bake the egg yolk puffs at 185 degrees for 30 minutes

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  8. The bean paste and egg yolk cakes are baked.The shell is crispy, with the salty aroma of egg yolk and the sweetness of bean paste.It is similar to the ones bought from outside.It only takes one time to make it successfully.It is just a comparison.It takes time, just do it!