The first layer of egg yolk cake is the dough, and the outside is brushed with a layer of egg yolk liquid, so it will be golden brown after baking.

Preparation method one

Ingredients required for oil pastry: 600g all-purpose flour, 100g powdered sugar, 230g butter, 270g warm water

Puff pastry: 300g butter, low-gluten flour 500g

Others: 1200g red bean paste, 50 salted egg yolks, a little black sesame, a little salt, a little rice wine

Steps:

(1) Mix the salted egg yolks Place it in a baking pan, sprinkle a little salt, put it on the baking pan and bake in the oven (about 5 minutes). After taking it out, spray a little rice wine to remove the fishy smell, and then set it aside.

(2) Put all-purpose flour, powdered sugar and butter into the pot, add 2/3 of the warm water and stir first, then add the remaining 1/3 of the water and stir until it is completely mixed.

(3) Set it aside and spread it out. After about 15 minutes, roll it into a long strip and divide it into about 50 portions to make the dough.

(4) Mix the butter and low-gluten flour. Evenly, roll into long strips and divide into about 50 portions, each about 20g - made of pastry

(5) Wrap the pastry into the oil skin to form pastry

(Six ) Divide the red bean paste into 50 equal parts, wrap the salted egg yolk into the red bean paste to make the filling

(7) Open the puff pastry stick, then roll it up from top to bottom, then turn it 90 degrees and stick it again Open and roll it up from top to bottom

(8) Wrap in the filling, then place on the baking sheet, brush the egg yolk back and forth twice, sprinkle with sesame seeds for decoration, and then put it in the oven to bake. Ingredients

Method 2

Ingredients:

Oil pastry: 140 grams of medium flour, 55 grams of water, 15 grams of powdered sugar, 65 grams of butter

Oil pastry : 110g low-gluten flour, 55g Anjia butter

Filling: 240g red bean paste, 12 self-grilled salted duck egg yolks

Steps:

1 , flour, sifted oil skin ingredients, mix well and knead well. Set aside to rest in a plastic bag for 30 minutes.

2. Making puff pastry: Sift the low flour and mix with the softened butter and place it in a plastic bag to rest for 30 minutes.

3. Soak the egg yolks in cooking oil for 2 hours in advance, spray high-strength white wine and bake in a preheated oven at 180 degrees for about 5 minutes. Just make sure that no oil comes out.

4. While the dough is relaxing, divide the bean paste filling into 12 portions, press them into a nest shape, and put an egg yolk on them. Do not cover them all and leave a little space.

5. Divide the relaxed dough evenly into 12 portions.

6. Wrap the pastry with oil skin, with the seam facing down, flatten it with your hands, use a rolling pin to roll it up and down from the middle, and roll it up 3 times from top to bottom. Then start from the first one and roll it out twice. Use the same method to roll it out and let it rest for about 15 minutes.

7. Pick up a rolled dough and press it in the middle to make the two ends tilt upward. Use your hands to gather the irregular edges toward the center and flatten them into a round shape.

8. Put a piece of bean paste and egg yolk filling, use the tiger's mouth to close it up and pinch it tightly, arrange it slightly and place it in a greased baking pan with the seam facing down.

9. Brush the surface with egg yolk liquid, and use the head of a rolling pin to stick black sesame seeds on the top of each egg yolk pastry embryo.

10. Preheat the oven at 200 degrees, with the upper heat at 200 degrees and the lower heat at 180 degrees. If the upper and lower heat cannot be adjusted independently, set it to 190 degrees. Bake the middle layer for 25 minutes. If you press the edge lightly with your hand, if there is a sense of layering, it means it is baked. . [1]

Method 3

Ingredients:

Oil skin: 150g medium flour, 50g lard, 5g fine sugar, 65g water

Puff pastry: 120 grams of cake flour, 60 grams of lard

Stuffing: 216 grams of red bean paste, 6 fresh salted egg yolks

Steps:

1. Take out the salted egg yolk from the fresh salted duck eggs, put them on tin foil, sprinkle with a small amount of white wine, bake in a preheated oven at 1810 degrees for about 10 minutes, bake until the egg yolks are oily, let cool and set aside.

2. Soften the lard, sift the flour, mix the dough ingredients together to form a dough ball, mix the pastry ingredients into a dough ball, put it into a fresh-keeping bag and let it rest for 10 minutes.

3. Prepare 6 roasted salted egg yolks, bean paste, black sesame seeds and 2 loose doughs for later use. Cut the salted egg yolk into two halves with cotton thread into 12 yolks, divide the oil crust into 12 equal parts, and divide the pastry into 12 equal parts. Roll out the dough and wrap it in the pastry.

4. After wrapping, flatten it, roll it into an oval shape, roll it up from top to bottom, cover it with plastic wrap and let it rest for 20 minutes, then roll it out into an oval shape, roll it up again, and let it rest for 15 minutes.

5. When the dough is relaxed, make the egg yolk and bean paste filling. Divide the bean paste into 18g pieces, roll it into a ball, then roll it out and add the egg yolk and form it into a ball.

6. Press the middle of the dough roll with your thumb, combine the two ends and flatten it into a ball, then roll it out, add the prepared egg yolk and bean paste filling, and slowly push it upward to close.

7. Finally, the egg yolk puffs are formed with the edges facing down. Make 12 pieces at a time. Brush with egg yolk liquid and sprinkle with a small amount of black sesame seeds. Bake in a preheated oven at 190 degrees for 30 minutes. When you see the surface of the egg yolk cake is golden and fragrant, it is ready to be taken out of the oven. [2]