Egg Yolk Cake with Xue Mei Niang
1.
Put the egg yolk brushed white wine into the oven at 180 degrees, bake for 3 minutes and take it out for use
2.
Let’s make the filling first, make Xuemei Niang, pour 120g glutinous rice flour, 36g starch, and 40g powdered sugar into the container
3.
Pour in 140g of water and 30g of corn oil and stir thoroughly without particles.
4.
Sift the mixed roux to make it more delicate
5.
Put the sifted batter into the steamer, bring the water to a boil, turn to medium and low heat and steam slowly, about 25 minutes.
6.
Take out the steamed Xue Mei Niang and let cool
7.
After Xue Meiniang was cold enough to not be hot, she was divided into small groups of about 15g each. Divide the red bean paste into 15 or so groups, prepare the stuffing ingredients, egg yolk, red bean paste, and Xue Mei Niang
8.
Take a ball of red bean paste, roll out and wrap the egg yolk
9.
Then take a portion of Xue Mei Niang and roll it out to wrap the bean paste and egg yolk
10.
So Xue Mei Niang's bean paste and egg yolk filling is ready
11.
Let’s make the oil crust and shortbread, first mix all the ingredients of the oil crust and knead it into a ball
12.
Mix the ingredients of the pastry to form a dough
13.
This is oil crust and pastry dough
14.
Divide into 20 equal parts
15.
Take a piece of oily crust, roll it out, and then wrap the crust in the middle of the oily crust
16.
Cover all the wrapped dough with plastic wrap and relax for 15 minutes
17.
After relaxing, take a dough and roll it into an oval shape, then roll it up from bottom to top
18.
All the things that are rolled like this, cover with plastic wrap and continue to relax for 15 minutes
19.
Take a loose noodle out, flatten it with your hand, then roll it again with a rolling pin, and then roll it up again from top to bottom
20.
This is the second rolled state. Cover with plastic wrap and let it rest for 15 minutes.
21.
The stuffing and crust are ready
22.
Take out the loose dough roll, press it in the middle with your thumb, and then clamp the two ends of the roll.
23.
Then roll it into a round skin
24.
Then put the Xuemei Niang bean paste and egg yolk filling, use the tiger's mouth to slowly tighten it, pinch tightly to close the mouth
25.
Pack everything
26.
Brush a layer of egg yolk liquid on the surface and sprinkle with black sesame seeds
27.
Put it in the preheated oven and fire up and down at 165 degrees, middle level, and bake for about 30 minutes
Tips:
1. Xue Mei Niang is very touchy and can be operated with disposable gloves
2. The roasting temperature should be adjusted according to your own oven. A slight yellowing around the surface means it is well cooked
3. After each roll, let the dough relax before operating
