1. Separate the egg yolk first.
2.
Put the salted egg yolk in a baking tray, preheat the oven at 200 degrees for 5 minutes, and then bake the salted egg yolk for 5 minutes. After taking it out, spray a little white wine to get rid of the smell, and then set it aside.
3.
Put all the oil leather materials into the container.
4. Knead into a smooth dough, cover with plastic wrap and relax for 40 minutes.
5. Mix the pastry ingredients.
6. Knead into a ball, cover with plastic wrap and relax for 30 minutes.
7.
Divide the bean paste into 20 portions of the bean paste, 20 grams each, and make rounds.
(I made the red bean paste by myself, but I didn’t make it thin. I like to eat a little bit more delicate. You can use a cooking machine to beat the red bean paste.)
8. The red bean paste is pressed into a round cake, and then a salted egg yolk is added.
9. wrap up.
10. Divide the oily skin dough into 20 portions, and round them.
11. Divide the shortbread dough into 20 portions and round them.
12. Take an oily skin, wrap it in the shortbread, pinch it tightly and close the mouth.
13. Roll the puff pastry into an oval shape with the end up.
14. Roll up from bottom to top.
15. Roll it up, cover with plastic wrap and relax for 20 minutes.
16. Roll out the pastry again.
17. After rolling, cover with plastic wrap and relax for 20 minutes.
18.
Take a portion of the meringue and press it down with your fingers to form a V-shape. Push the upturned ends to the middle, and then flatten the dough. Use a rolling rod to roll the meringue into a thick and thin dough in the middle. For the filling, slowly tighten the mouth with a tiger's mouth, and seal the mouth.
19. Close your mouth down.
20. Put it in a baking dish, brush the egg yolk twice on the surface and sprinkle with sesame seeds. Preheat the oven, bake at 200 degrees for 30 minutes, and then stuff for 5 minutes.
21. Take out and let cool.
22. Finished picture.
23. Finished picture.
24. Finished picture.
Tips:1. Since the temperature of each oven is different, the humidity of the bean paste is also different, so please adjust the time by yourself.
2. You can put half of the salted egg yolk, and the red bean paste can be replaced with lotus paste, coconut paste, etc.
3. Bean paste is best refrigerated before use.
4. When wrapping the stuffing, make sure to wrap the bottom tightly, otherwise it will pop open after baking.
5. The operation of the egg yolk cake before baking needs to be covered with plastic wrap to prevent the dough from drying out. When rolling the dough, move it as lightly as possible to avoid breaking the dough.
