Yak Milk and Egg Yolk Sandwich Eclairs

Name: Yak Milk and Egg Yolk Sandwich Eclairs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 85g Low-gluten flour; 2 pcs Egg yolk; 1/4 teaspoon Baking powder; 65g Caster sugar; (Approximately 55g with skin) egg; 1g salt; 1/4 teaspoon Vanilla extract; 40g Caster sugar (for custard sauce); 15g Low-gluten flour (for custard sauce); 2 pcs Egg yolk (for custard sauce)

by Aunt Xizhen

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This time I directly used yak milk from Tibet to make this small dessert.
After the taste came out, it was amazing.
If milk is used, whipped cream should have been added, but the yak milk tastes too mellow and was decisively discarded.
Something made with good ingredients really tastes the best. You can try it. The serving size is about 18.

Yak Milk and Egg Yolk Sandwich Eclairs

1. Because the custard sauce needs time to cool down, so let’s do this first. First add two egg yolks to 20 grams of fine sugar, mix a little, and then use an electric whisk to beat at high speed until the egg yolk starts to turn white. The degree of increase.

Yak Milk and Egg Yolk Sandwich Eclairs recipe

2. Then sift 15 grams of low-gluten flour into the egg yolk liquid, and continue to mix well with a whisk.

3. Then pour 170 grams of yak milk into a small milk pot, add the remaining 20 grams of fine sugar, and then boil the yak milk over medium heat until it is slightly boiling.

4. Immediately pour 1/3 of the yak milk back into the egg yolk flour mixture little by little, stirring while pouring. Then pour in the rest of the yak milk, continue to stir and mix well with a whisk.

5. Then filter it and pour it back into the little milk pot just now. Turn on a small fire and stir while heating

6. Until the mixture becomes thick and smooth. Then turn off the heat, put the milk pot in a basin of cold water to let it cool quickly, and when it is not hot, you can pour it into the piping bag for later use.

7. Let's make egg yolk cake again. Beat an egg and two egg yolks into a basin, then add 65 grams of caster sugar and 1 gram of salt. Use an electric whisk at high speed for a few minutes, until the egg liquid is milky white and thick, which is the state in which the egg liquid can be pulled out slowly by lifting the whisk as shown in the picture, and then drip in the vanilla extract and mix well.

8. Continue to sift in low-gluten flour and aluminum-free baking powder, gently scrape from the bottom with a whisk, and mix well into a batter.

9. Pour the batter into the piping bag, cut a small opening at the front end, and squeeze out a round batter with a diameter of about 2cm-2.5cm on a greased paper or non-stick baking pan in a vertical manner. Preheat the upper and lower fires of the oven to 190 degrees, then put the middle layer and bake them for about 10 minutes until the surface becomes golden brown.

10. Scoop up the biscuits immediately after they are out of the oven, otherwise they will stick to the baking tray or greased paper. After letting it cool for a while, you can squeeze the custard sauce just made on the small round cake, and then glue two pieces of the same size together to make it.

Tips:
Two words
1. Everyone's oven temperature is different, so temperature and time are reference values. As long as the surface of the egg yolk cake turns golden yellow, it can be baked, don't bake it.
2. You can also eat this egg yolk cake without filling, and then squeeze it to be smaller, the taste is very similar to the egg cake we bought in the supermarket. If the squeeze is too small, the baking time should be shortened to avoid mushy.
3. Using yak milk to make the custard sauce is very rich, in order to highlight the milk flavor, I did not add vanilla extract and butter. If the custard sauce is not used up, it can be stored in the refrigerator, but it is best to use it up the same day. This filling can also be used for filling with bread and puffs.