Soft and Sweet-black Sesame Yolk Cake

Soft and Sweet-black Sesame Yolk Cake

1. Oil skin method: Sift the flour, add lard, sugar and water, mix well, knead until the surface is smooth, cover with plastic wrap, and let stand for half an hour.

2. Shortbread: sift low powder, add lard and mix until smooth and not sticky. Divide into 16 pieces, about 12g/piece.

3. Well divided shortbread.

4. During the slack time of the oily skin, make the filling and cut the egg yolk in half. I used salted eggs that I pickled myself, and they were cooked. They don’t feel raw. Of course you can buy ready-made salted egg yolks. .

5. The black sesame filling is divided into 16 equal parts, about 25 grams each. Wrap the egg yolk.

6. All wrapped up. The filling should be carefully packed, because the filling is very sticky and inconvenient to operate. If the filling is not good, the position of the egg yolk on the cut noodles of the baked egg yolk crisp is not beautiful, and there may not be black sesame filling in some places.

7. Divide the rested oil skin into 16 points, about 19 grams per piece, wrap it with shortbread, and close it upward.

8. Pack all

9. Take one of them, roll it into a beef tongue shape, and roll it out as long as possible, so that after you roll it up, you will have more layers and more layers.

10. Roll up from top to bottom, close up, and relax for 15 minutes.

11. Roll it out again into a beef tongue shape, roll it up, and close the mouth down. Relax by 20 points.

12. Take one of them, close the mouth upwards, and use your fingers to pinch both ends toward the center together.

13. Roll into a round piece and wrap it with black sesame and egg yolk filling.

14. Pinch

15. Do everything one by one, close the mouth downward, and slightly shape it.

16. Spread egg yolk liquid, sprinkle black sesame seeds, preheat the oven to 180 degrees, and heat the middle layer up and down for 30-35 minutes.