Lotus Paste Stuffed Egg Yolk Cake
1.
material
2.
Oil skin production: sieved powder and oil skin materials, mix and knead evenly
3.
Pastry production: low-powder sieved and mixed with softened butter
4.
Put the fresh-keeping bag to relax for 30 minutes
5.
Soak the egg yolks in edible oil for 2 hours in advance, spray high white wine into the preheated oven at 180 degrees and bake for about 5 minutes, and observe whether the oil will come out.
6.
Divide the lotus paste filling into 12 portions
7.
Take advantage of the looseness of the dough, press the lotus paste filling into a nest shape
8.
Put an egg yolk
9.
Don't wrap it all up and leave a little space
10.
The loose dough is evenly divided into 12 portions
11.
Wrap the shortbread with oil skin
12.
Close your mouth with the help of a tiger's mouth
13.
Close the mouth down and press it down with your hands
14.
Use a rolling pin to roll up and down from the middle
15.
Rolled up 3 times from top to bottom
16.
Start the second roll from the first one
17.
Roll it up in the same way
18.
Relax for about 15 minutes
19.
Pick up a rolled dough and press it in the middle to tilt the 2 ends up. Use your hand to gather the irregular edges to the middle and press to flatten them into a circle.
20.
Put a wrapped lotus seed paste and egg yolk filling
21.
Close up with the help of a tiger's mouth
22.
Slightly finishing and shaping
23.
Put it in a baking dish covered with tarp, and brush the surface with egg yolk liquid.
24.
Use a rolling pin to stick black sesame seeds on top of each meringue dough
25.
The oven is preheated at 200 degrees, the upper heat is 200 degrees, and the lower heat is 180 degrees. If the upper and lower fires cannot be adjusted separately, the temperature is 190 degrees. The middle layer is baked for 25 minutes. Press the edge to have a layered feeling, indicating that it is ready
26.
Packed and installed, it immediately has a grade, giving people a better face
Tips:
Xiaoyingzi's words:
1. The surface is brushed with egg yolk liquid, so that the color will look good.
2. When baking, pay attention to the coloring situation. Each oven has a different temper, so the temperature can only be used as a reference.
3. It must be slack in place, otherwise the skin will break easily when bagging
