egg yolk cake
I have been fascinated by baking since last year, so my home has an oven, egg beater and some necessary baking utensils. Recently, I have prepared several new baking tools: bread machine, toast mold, egg tart mold, and cake mold, which cost me a lot of money. It's worth it if you like it! I've been spending my free time on the Internet these two days, and I've seen many delicious food and wanted to try them one by one. No, I tried the egg yolk crisp yesterday, and it was really good!!
Recipe Recommendations
- low-gluten flour 290g
- cream 135g
- high-gluten flour 50g
- powdered sugar 40g
- water 75g
- bean paste 400g
- sweetening
- baking
- an hour
- simple
Steps for egg yolk cake
1
First sift the powder of the oil skin material to make a powder wall, then add water into the powder wall, mix well, then add cream, mix well to make an oil skin, and wrap it in a plastic bag to wake up.
2
Sift the crisp low-gluten flour, add the cream and mix well. Divide it into 15 parts.
3
Divide the oil skins into 15 pieces, take one oil skin and wrap one pastry, and close it down.
4
Take a piece of dough and flatten it with your hands, and stretch it long with a dough stick.
5
Roll it down. Remove all the crispy crust in this way, cover it with plastic wrap, and let sit and relax for 20 minutes.
6
. Cut the bean paste into 15 portions, wrap in 1/2 salted egg yolks one by one.
7
Repeat steps 4 and 5 again with a dough stick to the crispy crust, roll it out in the long direction, then roll it down, and finish it all, cover it with plastic wrap, and let it sit and relax for 20 minutes.
8
Roll all the relaxed meringue into round slices, wrap in 1 serving of stuffing, shape, and discharge into a baking sheet with the mouth facing down.
9
Brush the surface with egg yolks and preheat the oven at 200 degrees.
10
Place it in an oven preheated to 200 ° C and bake for about 20 minutes until the surface is golden brown.