Egg yolk cake is crispy outside and sweet inside, salty but not greasy, and is deeply loved by people. The custard made with this formula is crispy and soft. Better than what I bought. Egg yolk, bean paste and lard are all ready-made and can be used directly without processing, saving a lot of time.

food

Water-oil skin part: 75g medium gluten flour.

Water 30 grams

Lard 25g

Sugar10g

Crispy part: 60g low-gluten flour.

Lard 30 grams

Red bean paste 120g

8 yolk

A little egg yolk liquid

A little black sesame

Methods/steps

1

Put water, lard, sugar and medium gluten flour into a pot, stir well and knead until the dough is smooth and delicate.

Then mix the pastry materials until they form a dough.

Wrap the oil skin and cakes with plastic wrap and refrigerate for 30 minutes.

Take it out of the refrigerator and divide the oil skin and pastry into 8 equal parts.

Crush the oil skin by hand, and the pastry is wrapped by the oil skin.

Take a wrapped dough, roll it from the middle to both ends with a rolling pin into a cow tongue, and then roll it up from top to bottom. After all the dough is rolled out, cover it with plastic wrap and relax for 10 minute.

Roll the relaxed dough repeatedly, cover it with plastic wrap, and relax for 10 minute.

Wait for relaxation, divide the bean paste stuffing into 8 pieces according to 15g, knead and flatten, with egg yolk in the middle.

The loose dough is pressed in the middle with your fingers, and both ends are pinched in the middle. After flattening, roll it with a rolling pin into a circle with a thick middle and a thin edge. Wrap the prepared egg yolk stuffing into the rolled dough and turn it over.

Put in a baking tray, brush with egg mixture and sprinkle with black sesame seeds.

Put the baking tray in the middle layer of the preheated oven and bake at 170℃ for 30 minutes.