Soft and Scumming Egg Yolk Cake
1.
Oil skin: 280 grams of medium powder, 110 grams of water, 35 grams of powdered sugar, 130 grams of Anjia butter. Oil skin production: powders sieved and oil skin raw materials are mixed
2.
Turn over and press with a pressing plate, don't rub evenly with hands
3.
Put aside in a plastic bag and relax for 30 minutes
4.
Pastry: 220 grams of low-gluten flour, 110 grams of Anjia butter. Pastry production: low-powder sieved and mixed with softened butter
5.
Put the fresh-keeping bag to relax for 30 minutes, the hardness of the two kinds of dough should be the same
6.
Soak the egg yolks in edible oil for 2 hours in advance, spray high white wine into the preheated 180 degrees and bake for about 5 minutes. It is good to observe whether the oil is baked.
7.
Divide the red bean paste into 24 portions
8.
While the dough is loose, press the red bean paste into a nest and place an egg yolk on it
9.
Don't wrap it all up and leave a little space
10.
The loose dough is evenly divided into 24 portions. Wrap the shortbread with oily skin, and slowly push it up with the help of the tiger’s mouth and close the mouth downwards.
11.
Package process
12.
Wrap round
13.
Flatten by hand
14.
Use a rolling pin to roll up and down from the middle
15.
Rolled up 3 times from top to bottom
16.
process
17.
process
18.
Then start the second roll from the first one, roll it up in the same way, and relax for about 15 minutes.
19.
Pick up a rolled dough and press it in the middle, so that the 2 ends are tilted upwards
20.
Use your hand to gather the irregular edges to the middle and press to flatten them into a circle.
21.
Pat flat
22.
Put a bean paste and egg yolk filling and gather it up with the help of the tiger’s mouth
23.
Put it in a baking dish lined with greased paper, 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.
Preheat the oven at 200, the upper and lower fires are 190 degrees, and the middle layer is roasted for 25 minutes. Press the edge to have a layered feeling, indicating that the roast is ready.
26.
Pack it and give it to your relatives and friends to have more face
Tips:
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 it is wrapped.
