Name: Crispy and Non-greasy "egg Yolk Cake"
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g (oil skin) Low-gluten flour; 10g syrup; 75ml water; 120g (butter) lard; 20 Salted egg yolk; 100g White sugar; 2 tbsp Black sesame; 50g Caster sugar; 500g (filling inside) Purple Sweet Potato Sand; 2 (other) Liquid egg yolk

Crispy and Non-greasy "egg Yolk Cake"

1. Wash the purple sweet potato and steam it in a steamer for 20 minutes, then use chopsticks to easily poke it in;

2. After the purple sweet potato is allowed to cool, put it in a meat grinder and stir for 30 seconds (stirring too long will damage the cell wall of the purple sweet potato);

3. Put the butter in a pan and heat it, melt it, add the purple sweet potato sand and white sugar, and fry it until the color becomes darker and sticky;

4. Let the fried sand cool and divide into 25g pieces each, roll them into balls for later use;

5. Take out the salted egg yolk, wash it, let it dry in the air for 5 minutes, put it in the oven, and bake it at 180°C for 5 minutes;

6. Let the egg yolk cool, squeeze the purple sweet potato paste to wrap the egg yolk, close the mouth, and put it aside for later use;

7. Sift the flour and add it to the melted butter;

8. Combine "you skin" and "short oil" into a dough and let it rest for 15 minutes;

9. Divide the "puff pastry" into 15g dough pieces;

10. Divide the "you skin" into 20g dough pieces;

11. The oil skin is flattened and wrapped around the oil pastry with the mouth facing upwards;

12. Roll out the wrapped dough into a beef tongue shape with the mouth facing upwards;

13. Roll up from top to bottom and relax for about 10 minutes;

14. Roll out the dough with the mouth facing upwards, roll it up from top to bottom, and relax for about 10 minutes;

15. Close up the awake dough and roll it into a larger foreskin;

16. Wrap the sand ball tightly, close the mouth, and pinch the bottom;

17. Place it on the baking tray and brush with egg wash;

18. Sprinkle with sesame seeds, preheat the oven for 2 minutes, and bake at 180°C for 20 minutes.

19. The fragrant egg yolk cake is out~

Tips:
The temperature of each oven is different. For beginners, please try baking with 1~2. Some of the tops have not been baked, and the bottoms are already battered. In such cases, please lower the temperature of the oven.