First, ingredients:

1. Cake material: 5 eggs, 200 grams of low-gluten flour, 20 grams of honey, and 0/30 grams of sugar/kloc.

2. Egg yolk stuffing: egg yolk 50g, sugar 50g, low-gluten flour 10g, corn starch 5g, pure milk 180ml, whipped cream 80g, edible oil 10ml.

Second, the practice of the family version of the egg yolk pie:

1. Get all the materials ready and make the cake first. Prepare a bigger pot. First, put five eggs into the pot, then add 130g sugar and 20g honey. Adding honey can make the cake taste more sweet and delicate, but if it is really not available at home, it is ok not to put it. Then beat with an egg beater at medium speed until the color of the batter is white, which is almost three times as big as before. When the eggbeater is lifted, the dripped cake will not disappear immediately, and our egg batter will be served.

2. Sieve 200g of low-gluten flour twice and put it into the egg paste, then cut and mix the egg paste evenly with a cutter. Don't beat the egg paste in circles at will, it will be easy to defoam and the cake will not be soft. Remember to cut and mix well every time, and the low-gluten flour must be sieved and put in, otherwise it will be easy to get pimples inside. Pour the stirred cake paste into the fresh-keeping bag, and then cut a small mouth at the bottom, so it is easier to put it into the mold. Squeeze the cake paste into the mold, not too full, just about 9 minutes, because it will swell when baking. The installed cake paste mold is shaken gently to discharge the big bubbles inside.

3. Preheat the oven in advance, put the mold in the middle and lower layers, heat it up and down 160 degrees, and bake for 20 minutes. It is time. Take out our baked cake, let it cool a little, then demould it and put it aside to cool for later use.

At this time, let's make egg yolk stuffing, prepare a milk pot and beat 50g egg yolk in. Then add 50g of white sugar and stir well first. Then sift 10g low-gluten flour into the egg yolk liquid, sift 5g corn starch, and stir evenly with a manual eggbeater. Finally, add pure milk to the egg yolk liquid, stir it evenly first, and then put it on the stove. Turn on a small fire and keep stirring. Slowly, the egg yolk liquid will become thicker and thicker. Keep stirring until it becomes a good egg paste. Turn off the fire. In order to make the egg yolk stuffing more delicate and not harden when it is cold, add 10ml edible oil and continue to stir evenly, and our egg yolk stuffing is ready.

At this time, we will prepare another basin, put in 80g of whipped cream, and then beat the whipped cream with an eggbeater until it can be lifted and pulled out with a small sharp corner. The egg yolk stuffing must be cooled before pouring in the whipped cream, otherwise it will melt the whipped cream. Add the egg yolk stuffing into the whipped cream twice and stir evenly each time. Prepare a piping bag, then pour the cream yolk stuffing into the piping bag, and then squeeze your mouth tightly.

6. Make a hole in the side of the cold cake with chopsticks, then put the piping mouth of the piping bag into the cake and squeeze the cream yolk filling into the cake, so that our version of the egg yolk pie is ready. The cake tastes soft and delicate, similar to the old-fashioned cake. It is filled with cream yolk, which tastes particularly sweet and has a strong milk flavor, so that children can't stop eating it.

Tips:

The practice of this family version of egg yolk pie shared with you today is over, very simple. This method is similar to the old-fashioned trough cake, except that the cream yolk filling is added to make the cake more delicious. And I make cakes at home without any additives, and the ingredients are cleaner and healthier. Children and adults like it very much. Whether it's for breakfast or as a snack, it's good.

When making this egg yolk pie, remember to sift the flour before adding it, otherwise it will easily form pimples. Also, when making creamy egg yolk stuffing, you must wait for the egg yolk stuffing to cool before adding the whipped cream, otherwise it will easily melt the whipped cream.