Delicious Yolk Cake
1.
Pour the oily skin into the bread bucket, choose a kneading program, knead until the film is formed, take it out, cover with plastic wrap, and leave it at room temperature for 30 minutes
2.
Put the pastry ingredients together, knead them into a ball, put Nie Wan in the refrigerator for about 30 minutes
3.
When the dough is proofed, you can process the bean paste and egg yolk. Divide the bean paste into 20g portions, and pack one egg yolk into each portion.
4.
Divide the shortbread and the crust into 20 portions
5.
The oily skin wraps the shortbread, the mouth should be tightened, and the shortbread should not be leaked
6.
After spheronization, roll out into a beef tongue cake shape
7.
Roll up from top to bottom, cover with plastic wrap, and wake up for 20 minutes
8.
When time is up, roll it into beef tongue cake again, roll up from top to bottom, cover with plastic wrap and wake up for 20 minutes
The prepared egg yolk and red bean paste are set aside for later use. I made three flavors today, namely red bean paste, lotus paste and milk taro
9.
Take a dough roll, put it upright on the mat, squeeze it with the palm of your hand (try to be thinner and thicker in the middle)
You can also roll it out with a rolling pin
10.
Wrap the stuffing, slowly gather the mouth of the palm of your hand to the center, pinch tightly at the seal
11.
Place it in a baking dish with the mouth down, brush the surface with egg wash, sprinkle with sesame seeds, and preheat the oven
180℃, upper and lower fire, middle layer, 30min, take it out when the surface is golden
12.
Crispy and dregs~
Tips:
When you wake up the noodles, you must remember to cover them with plastic wrap. Now the autumn weather is very dry, and the time must be controlled~
