The Egg Yolk Cake that is So Crispy

The Egg Yolk Cake that is So Crispy

1. Weigh the low-gluten flour, lard, and icing sugar in advance and set aside.

2. Pour all the oily skin materials into a bowl.

3. Wear disposable gloves and knead it into a smooth dough, which can be kneaded out and covered with plastic wrap.

4. Low-gluten flour 180g, Zhanyi lard 90g.

5. Next, put the low-gluten flour and lard from the pastry into a bowl.

6. Knead until the dough is smooth and out of the film.

7. Cover the oily skin and shortbread with plastic wrap and relax for half an hour (the plastic wrap is used up, so I use the fresh-keeping bag).

8. The loose oily skin is divided into 30g and 20g of shortbread (this amount will be a bit large, you can adjust it yourself).

9. Take 1 part of the oil crust, knead and flatten, and then place the oil pastry on the oil crust.

10. All others are closed in turn.

11. Take a wrapped dough, flatten it, roll it into an oval shape with a rolling pin, roll it up, and relax it for 20 minutes.

12. Flatten the loose dough again, roll it out and continue to roll it up, and continue to relax for about 20 minutes.

13. Cover with plastic wrap or plastic bag.

14. Bean paste filling 20g/portion, divide into 13 parts, take 1 part, knead and flatten, put the salted egg yolk on the bean paste, and close the mouth.

15. After loosening the dough, use your fingers to make a mark in the middle, then fold it in half and flatten it.

16. Use a rolling pin to roll it into a round shape and add the bean paste and egg yolk filling.

17. Tighten all the mouths one by one, and put them into a baking tray lined with greased paper (the tray is symmetrical, only 12 baked).

18. Take the yolk of a fresh egg.

19. Brush the dough with a layer of egg yolk.

20. Sprinkle some white sesame seeds (or black sesame seeds).

21. After preheating the oven, bake at 170° for 30 minutes.

22. It tastes better when eaten hot.

23. Appreciation of the finished product.

Tips:

Choose high-quality salted egg yolks, first of all, the surface is golden and round, and the salted egg yolks will have a better taste by pinching slightly with your hands.