#aca烤明星大赛#special Egg Yolk Cake for Dragon Boat Festival
1.
Put the ingredients of the oil crust in the bread bucket to select the kneading menu for 40 minutes
2.
Wrap the oily skin with plastic wrap and leave it for 20-30 minutes
3.
Put the ingredients of the oil core into the basin and stir evenly. Divide the oil core and the oil skin into 20 portions.
4.
Take a water and oil heart dough, flatten it with your hands, and put it in a shortbread dough to wrap it
5.
Pinch the mouth tightly and place
6.
Roll the wrapped dough into an oval shape with a rolling pin
7.
Roll up from bottom to top, relax with plastic wrap for 20 minutes after all is done
8.
Take a loose dough, press the middle of the noodle roll with your thumb, and fold the noodle into half shape
9.
Wrap the bean paste and egg yolk filling when the dough rests: 300 grams of bean paste is divided into 20 portions, 15 grams each. Take a portion of red bean paste, flatten it, put in the whole salted egg yolk and wrap it up, squeeze it tightly, and set aside.
10.
Use a rolling pin to flatten the folded noodles by hand, and use a rolling pin to roll the dough into a thick round slice on the four sides. Roll out the dough as large as possible, then put a bean paste and egg yolk filling, wrap it tightly and close the mouth. After tightening, put the excess in the front of the dough. Do not pull off the noodles.
11.
After wrapping, put all the dough in the baking tray
12.
Brush a layer of pure egg liquid evenly on the dough. After the single layer of egg liquid is dry, brush with a second layer of pure egg liquid. Put some black sesame seeds
13.
Put it in the oven, increase the heat to 190 degrees, lower the heat to 160 degrees, and bake for 25-30 minutes.
14.
Finished product
Tips:
I use Dongling DL-K33E electric oven
