Wrap the kneaded dough with plastic wrap and let it rest for 20 minutes. Knead the dough with a machine and make a puff pastry at the same time. Mix the flour and lard, knead it into a ball, cover it with plastic wrap and let it rest for 20 minutes.

Use a rolling pin to roll out the pastry dough, push the dough pastry into the dough, cover with plastic wrap and set aside. After all 12 dough rolls are wrapped in pastry, take the first piece of dough and wrap it with the seam facing up.

Press, roll it out from the beginning to the end, cover it with plastic wrap and let it sit for 15 minutes. After rolling out the 12 pieces in order, pick up the first one and press it vertically.

Use a rolling pin to roll it up, arrange it in an orderly manner, cover it with plastic wrap and leave it for 15 minutes. After rolling out 12 pieces, press the center with your index finger.

Then press the dough on the side into the recessed area, flatten it and roll it out with a rolling pin, wrap the filling with the seam facing down, and place a paper tray under the egg yolk to prevent oil or filling leakage.

Heat to 160 degrees. After the egg yolk is beaten, use a brush to apply an appropriate amount on the egg yolk cake. Sprinkle an appropriate amount of sesame seeds and bake in the middle layer at 160 degrees for 25 minutes, then bake for 5 minutes.

1. Egg yolk cake is a delicacy made of wheat, butter, egg yolk, etc. 2. Main raw materials: wheat, butter, egg yolk, ingredients include white sugar, water, soybeans, bean paste, salted duck eggs, etc. There are many ways to make it like Soviet-style mooncakes.

The most common thing. Traditional egg yolk puffs use lard. Nowadays, butter is used, which eliminates the trouble of boiling lard and enhances the taste. 3. Tips: 1. Be sure to use lard.

It is the soul of egg yolk cake. 2. During the entire operation, the dough must be covered with plastic wrap to moisturize it at all times.