egg yolk cake
By VicentaLakin
Recipe Recommendations
- high powder 90 grams
- low powder 30 grams
- white granulated sugar 8 grams
- egg yolk 10 grams
- qingshui 30 grams
- shortening 50 grams
- salted egg yolk of 10
- lotus seed paste 200 grams
- cooking wine a little
- egg liquid a little
- salty and sweet
- baking
- several hours
- ordinary
Steps for egg yolk cake
1
Making oil skins: Mix 90 grams of high flour and 30 grams of low flour, sieve, mix with butter, egg yolk, and sugar to form dough, wrap with plastic wrap and wake for an hour and a half.
2
Make meringue: Mix 80 grams of low flour and 50 grams of shortening, knead it into dough, wrap it in plastic wrap and wake for an hour and a half.
3
Brush the salted egg yolds with cooking wine, place them in the oven, and bake at 150 degrees for 8 minutes until the egg yolks are oily.
4
Put 20 grams of lotus paste and a salty egg yolk together.
5
Knead the salted egg yolk and lotus paste into small balls to make filling.
6
After the two doughs are fermented, divide the dough with oil crust into 19 grams and the dough with meringue crust into 13 grams, and divide them into 10 portions. Roll out the oil skin into a round shape and put the crispy skin in.
7
Roll it into a long strip and roll it into a roll, wake it up for ten minutes, roll it again, and wake it up for another ten minutes, twice in total.
8
Stand up the roll and press it flat, roll it round, and wrap the lotus paste filling in
9
Wrap the dough well and round it. Brush with egg liquid. Place in a preheated oven at 200 degrees C and bake over high heat for 20 minutes.
10
The egg yolk crisp said, I'm out. Although I'm ugly, I'm delicious. haha.
11
This is the red bean paste I made last time. It is much more beautiful than this one.egg yolk cake Make Tips
Benben babbled two sentences: 1 Based on my experience of making it twice, cooking oil is more malleable than butter, but the taste of butter is sweeter.
2 The dough needs to be awakened and let the oil skin spread a little. The butter will also better combine with the flour and shape it better when rolling.
3 I am stingy today. It should be better to just brush the egg yolk color, but I think that the remaining egg liquid will be useless and wasted, so I mixed it with the remaining egg liquid and brushed it directly. My friends can compare that there is no only the egg yolk color. Good.
2 The dough needs to be awakened and let the oil skin spread a little. The butter will also better combine with the flour and shape it better when rolling.
3 I am stingy today. It should be better to just brush the egg yolk color, but I think that the remaining egg liquid will be useless and wasted, so I mixed it with the remaining egg liquid and brushed it directly. My friends can compare that there is no only the egg yolk color. Good.