The Long-awaited-[egg Yolk Cake]

Name: The Long-awaited-[egg Yolk Cake]
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200 140g Flour; 70 75g lard; 400g Red bean paste; 11 Salted egg yolk; Some Cooking Wine; a little Black sesame; a little Liquid egg yolk; 90g water; 10g Sugar

by Jinwa Food

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

Finally made the egg yolk cake! Last night until 12 o'clock, the second pot of egg yolk pastry was out! Smelling the smell of the house, I really want to take a bite and taste it! But because of my recent weight gain, I swallowed my saliva and finally held it back. I can only smell the fragrance and fall asleep. Haha is also very beautiful!

Speaking of this egg yolk pastry, I have been a little bit confused. When I look at the recipe, raw egg yolks are used. I always feel that raw egg yolks are not thin. I didn’t see any of them, so I didn’t dare to do it. The cooked egg yolk mooncakes were made with cooked salted duck. The egg yolk was a bit salty, so there was always obstacles to making egg yolk cakes. Later, my friend told the place where the egg yolk was sold, and finally saw raw salt The egg yolk turned out to be solid, so I have the confidence to make egg yolk pastry. I forgot to cover the red bean filling I made last morning, but it was a bit dry when I needed it at night. You don’t know how hard it is to wrap the egg yolk, haha anyway , The yolk pastry is still a success, so the yolk pastry made for the first time can also come up very well. "

Ingredients

200 140g Flour
70 75g Lard
400g Red Bean Paste
11 Salted Egg Yolk
Some Cooking Wine
a little Black Sesame
a little Liquid Egg Yolk
90g Water
10g Sugar

The Long-awaited-[egg Yolk Cake]

1. Soak the raw salted duck eggs in the cooking wine for 20 minutes, then place them on the baking tray

2. Bake in a 166 degree oven for 5 minutes

3. Knead the oil crust and pastry materials into dough separately, cover and leave for 30 minutes

4. Then divide the two pieces of dough into 22 portions and cover them

5. Thin the oil skin and put it in the shortbread

6. Wrap the shortbread with tiger mouth and close up

7. Then roll it into an oval shape

8. Roll up from top to bottom

9. Turn the mouth up, and then roll it out into a long strip

10. Roll it up again

11. Cover everything and leave it for 20 minutes

12. Use this gap to divide the egg yolk into two

13. Divide the red bean filling into 22 pieces (my filling is not enough, only 360 grams, try to follow the recipe when making it, it is better to pack) The production of red bean filling: After cooking in a pressure cooker, pour out the soup, add an appropriate amount of sugar and stir well Then put in the wok and fry until it is just sticky. Cover the prepared bean paste with plastic wrap to prevent it from drying out.

14. Put the egg yolk on the red bean paste and wrap it up with the cut

15. All the red bean paste is wrapped and rounded as much as possible. My air-dried is not easy to wrap, but it is still wrapped up.

16. Roll the proofed dough into a circle

17. Put the wrapped red bean paste on the noodles

18. Wrap it up, it’s not a bun. The way to wrap it is to push up with the tiger’s mouth.

19. Close the wrapped egg yolk pastry and squeeze tightly

20. Put it into a baking tray with greased paper, and brush the surface with egg yolk liquid.

21. Then sprinkle black sesame seeds

22. Preheat the oven at 166°C for 26 minutes on the lower layer, and the surface will be golden (my oven only has two layers for reference only) The temperature of the oven above three layers can be referred to: 190°C for about 25 minutes in the middle layer

Tips:
1. It is easy to get your hands on the oily skin and noodles, just drop it a few times

2. The oily skin and shortbread must be covered during operation, and it is not easy to operate after air-drying

3. The red bean paste is made of suitable softness and hardness. I went to work after I made it and left it to air dry for a day. It was not easy to pack.

4. Baking temperature I wrote two temperatures. My oven has only two levels. I used Feixue’s recipe at 190 degrees and I used 166 degrees. This temperature seems to be set correctly, and I can only use myself each time. After guessing to set the temperature, you won’t have to work so hard to buy a large oven later.