Custard egg yolkA type of snack typical of the Han ChineseSnack, its making and mooncakehave a bit in common, but it hasegg yolk cakelarge supermarkets are far away, so it is better to buy raw materials locally and bake them, which is more reassuring.

How to make egg yolk cake

IngredientsPreparation

150g of medium flour (oil dough),lard50g (oil dough), 120g of low-gluten flour (oil dough), 60g of lard (oil dough), 5g of sugar, 65g of water, 8 whole salted duck eggs,blacksesame... egg yolk liquid,red beansand 375g.

Steps

1 First, prepare the salted duck eggsCrack the eggs, add a little wine to remove the fishy smell, then put into a preheated 150 degreeovenbake for 3 minutes, then turn off the fire;2 Mix the ingredients for the oil dough, stir into snowflake shape, and knead until the surface is smooth, then wrap in a plastic bag and let it rest for 30 minutes;

3 Mix the ingredients for the oil dough, and knead into a smooth dough;

4 Take out small portions of the oil dough and oil dough, press one portion of the oil dough, and wrap it with one portion of the oil dough to form a ball;

5 Roll it out

intoa tongue shape, then roll it into a tube shape, with the opening facing up, and let it rest for 15 minutes;6 After resting, roll it out again, and then roll it up again, and let it rest for 20 minutes;

7 Cut open the

red bean pasteand egg yolk to make the filling, then wrap it in small dough, and tighten it, then put it into a baking pan;8 Evenly brush the egg yolk liquid on the surface, sprinkle with black sesame

9 Preheat the oven to 180 degrees, and bake for 30 minutes on both sides.

How to make jade egg yolk cake

Prepare ingredients

65g of high gluten flour, 440g of low gluten flour, 20g of lotus seed paste, a little rice wine,

butter210g, 25g of white sugar, 90g of water, a little sesame oil.Steps

1 First, make the oil dough, mix 65g of high gluten flour, 150g of low gluten flour, 65g of butter, 25g of white sugar, and 90g of water into a dough, then wrap it in plastic wrap and let it rest for 10 minutes;

2 Make the oil dough, mix 290g of low gluten flour, 145g of butter, and a little sesame oil, then move it to the work surface and knead it until the surface is smooth and does not stick to your hands;

3 Divide the oil dough and oil dough into 17 portions, about 30g each, spread out the oil dough, wrap it in oil dough, and tighten the opening;

4 Roll it out into a tongue shape, from top to bottom, roll it into a cylindrical shape, cover it with plastic wrap and let it rest for 10 minutes;

5 Stand the cylinder upright, then roll it out again into a tongue shape, from top to bottom, roll it up, with the opening facing down, into a pie shape, cover it with plastic wrap, and set it aside;

6 Put the egg yolk in the baking pan, preheat the oven to 190 degrees, and bake for about 7 minutes, then cut it in half and cool it with rice wine;

7 Pinch the lotus seed paste, wrap it with egg yolk, and cut the pie in half, then flatten and spread it;

8 Wrap it with lotus seed and egg yolk filling, tighten the opening and knead it into a circle, and put it in the oven, preheat the oven to 180 degrees, and bake for about 20 minutes on both sides.

Egg yolk cake making tips

1 Must use lard, which is the soul of egg yolk cake;

2 The egg yolk must be fresh whole

salted duck eggs3 When filling, pay attention to sealing the bottom tightly, otherwise it will explode after baking;；

4 During the process of making, temporarily unoperated oil dough should be covered with plastic wrap to avoid drying out;

5 The longer you roll it out, the more layers you roll it, the more layers it will have.

The longer you roll it, the more layers you'll get.