When it comes to cooking with salted egg yolk, the most common ones are baked pumpkin and baked bitter gourd, but this has high requirements for frying pumpkin in batter. It is difficult to master whether the oil temperature is high or low. Because I haven't practiced at home, I dare not go to make a fool of oneself. I will serve it when I have practiced. 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 a cake.

Salted egg yolk thousand-layer cake

Ingredients: 200g flour, 2g dry yeast, 8g sugar, 0/30g warm water/kloc, 9 salted egg yolks.

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

Production process:

1. Flour, dry yeast, sugar and warm water can all be put into one pot, and the amount of water is 50-65% of the amount of flour;

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

3. Treat the salted egg yolk when fermenting the dough: steam the salted egg yolk for 15 minutes, take it out and let it cool;

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

5. The dough is twice the size of the original dough, and the finger dipped in flour pokes 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 fine; Roll into rectangular pieces, spread 2/3 of salted egg yolk on 2/3 of the dough, leaving the edge blank;

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

8. Salted egg yolk is loose, so don't fold the 1/3 dough covered with egg yolk on the left, but fold the double-layer dough to the left, so that the egg yolk is evenly distributed in the dough;

9. Turn the cake 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 90 degrees again, roll it slightly with a rolling pin, then divide it into two equal parts, and sprinkle the remaining yolk on the surface of one of them;

1 1. Stack two pieces of bread together and put them in a steamer with oiled paper. It is also possible to replace the oiled paper with a wet drawer cloth. Cover for 20 minutes;

12. The bread has become more rounded than before. Turn on the fire and steam for 20 minutes after SAIC. After the time is up, don't worry about opening the lid, stew for 5 minutes before opening the lid, and the surface dough will be smooth and wrinkle-free.

Although this is not a way to eat salted egg yolk, mastering this method can draw inferences from one another, which not only consumes salted egg yolk, but also learns the methods of making dough, steaming steamed bread and making thousand-layer cakes.