Xylitol Version Egg Yolk Cake
1.
First make the oily skin, mix 190 grams of plain flour, 65 grams of lard and 7 grams of xylitol together, and knead it evenly with your hands
2.
Then pour in 85 grams of water, continue to knead and stir with your hands, and then knead into a dough
3.
After kneading the dough, put it in the refrigerator for one hour to relax
4.
At this time, start to make the egg yolk filling, soak the duck egg yolk in the cooking wine for 20 minutes to remove the fishy smell
5.
Then put it in the oven, the middle layer, bake at 180 degrees for seven or eight minutes, and it’s done when the oil is cooked.
6.
Cut the duck egg yolks into two, set aside and let cool for later use
7.
Divide about 360 grams of xylitol satay beef paste or sugar-free bean paste into about 20 grams and roll them into rounds and squash, then wrap the half duck egg yolk in the cold.
8.
This is the packaged look. Wrap all 18 egg yolks and put them aside for later use.
9.
Let’s make pastry again. Mix 155 grams of ground flour and 78 grams of lard, and knead it with your hands. This is the finished pastry.
10.
Divide the pastry dough into about 12 grams each, a total of 18
11.
The loosened oily skin dough is also divided into about 18 grams, a total of 18
12.
Take a shortbread dough, flatten it, and put it in a shortbread dough
13.
Use the tiger’s mouth to help, let the oil skin wrap the pastry, and then close the mouth
14.
With the mouth facing upwards, first squeeze the dough with your hands, and then roll the dough into a beef tongue shape
15.
Roll up from top to bottom
16.
After the roll is finished, rotate the dough 90 degrees with the seal facing up, and then squeeze it by hand
17.
The rolling pin continues to roll the dough into strips, the longer the roll, the more layers
18.
Continue to roll up from top to bottom
19.
Roll up 18 oil-crust pastry dough in the same way, then cover with a layer of insurance film, and let it rest for 15 minutes
20.
Take a loose dough and press the middle of the dough as shown in the picture with your thumb
21.
Fold the two ends of the dough in the middle, then close the mouth
22.
With the mouth facing upwards, flatten the dough with your hands and roll it into a round sheet with a rolling pin
23.
Pack in the egg yolk stuffing made just now
24.
Use a tiger’s mouth to help wrap it up, then close it up
25.
This is how 18 of them are packaged. I divided them into two baking trays.
26.
Each egg yolk pastry is brushed with a layer of whole egg liquid. In order to look good, I only brushed the upper part, and then sprinkled some black sesame seeds to decorate
27.
Preheat the oven to 180 degrees, then bake the middle layer for about 30 minutes, and the surface will turn golden. This is how it looks just out of the oven.
Tips:
1. Egg yolk pastry is usually wrapped with bean paste or lotus paste filling. Here I used commercially available xylitol satay beef filling, which is savory and feels better than sweet fillings. ；
2. I used half an egg yolk to wrap, so the cut noodles are not very good-looking, you can also use the whole egg yolk to wrap, then the cut is a longitudinal section of a round egg yolk, but the oil skin needs about 25 grams, and the puff pastry 18 grams The left and right one, about 26 grams of red bean paste, the bigger the duck egg yolk, the more test the skill of the bag;
3. If the process is proficient, it takes two and a half hours to cook so much. If it is the first time, it will take more than three hours. Chinese pastry is time-consuming, so I will only do it when I cook it for my parents during the festival;
4. Lard has the best effect in opening and crisping, followed by butter, and finally vegetable oil.
