When it comes to cooking with salted egg yolk, the most common ones are roasted pumpkin and bitter gourd, but this one requires a lot of fried pumpkin in batter. It is difficult to know whether the oil temperature is high or low. Because I haven't practiced at home, I dare not make a fool of myself. I'll serve after I practice. But I can make a thousand-layer cake with salted egg yolk, or I can call it a thousand-layer steamed cake. Because it is layered and square, it is also called cake.

Salted egg yolk Melaleuca cake

Ingredients: 200g flour, 2g dry yeast, 8g sugar, warm water 130g, 9 salted egg yolks.

Time: Steam on high fire for 20 minutes, stew for 5 minutes and then open the lid.

Production process:

1. Flour, dry yeast, sugar and warm water can be put in a pot, and the amount of water can be 50-65% of the amount of flour;

2. First, stir it with chopsticks into a flocculent shape, then knead it into a smooth dough, cover it with plastic wrap, and put it in a warm and humid place for basic fermentation;

3. Treating salted egg yolk during dough fermentation: steaming salted egg yolk for 15 minutes, taking out and cooling;

4. Squeeze the salted egg yolk, sieve it and spread it more evenly;

5. The dough is twice as big as the original dough, and the fingers dipped in flour poke a hole at the top of the dough, which does not collapse or retract, and the fermentation is successful;

6.

Take out the dough and put it on the kneading mat, grab two handfuls of flour and knead it into the dough until the pores in the dough disappear and the structure is delicate; Roll into rectangular pieces, spread 2/3 salted egg yolk on 2/3 dough, and leave the edge blank;

7. Fold the remaining 1/3 patch on the right and adjust the four sides;

8. Salted egg yolk is loose. Don't cover the left side of 1/3 dough with egg yolk and fold it again. Instead, fold the double-layer dough to the left to make the egg yolk evenly distributed in the dough.

9. Turn the cake over 90 degrees and roll it into a rectangle with a rolling pin, which is slightly smaller than the first time; Repeat steps 7 and 8;

10. Turn the cake over for another 90 degrees, roll it slightly with a rolling pin, then divide it into two equal parts, and sprinkle the remaining yolk on the surface of one part;

1 1. Fold two pieces of bread together and put them in a steamer covered with oiled paper. You can also use wet drawer cloth instead of oily paper. Cover for 20 minutes;

12. Bread has become more round than before. After SAIC, steam on high fire for 20 minutes. After the time is up, don't open the lid in a hurry, stew for 5 minutes and then open the lid. The dough on the surface is smooth and wrinkle-free.

Although this is not the way to eat salted egg yolk, you can master this way by analogy. You can not only eat salted egg yolk, but also learn how to mix flour, steam steamed bread and make thousand-layer cakes.