Bean paste and egg yolk cake
Ingredients
- Oil skin
- Plain flour 400g
- Fine sugar 80g
- Lard 110g
- Water 180-190 grams
- Puff Pastry
- Lard 135g
- Cake flour 270g
- Stuffing
- Bean Paste 1000g
- Salted duck egg yolk 40 pieces
- Sesame 20g
Steps
1. It is recommended to boil the lard yourself. Do not buy frozen lard. You cannot see the inside, and it may be filled with fat or something. I usually go to the market in the morning to buy fresh lard. The price is slightly higher but the oil yield is large and the quality is important. Regarding egg yolks, it is recommended to buy duck eggs and crack them yourself. We do not recommend vacuum-packed egg yolks. The egg yolks will be solid when you knock them out. They will be hard when you pinch them with your hands and will not break. You can spray high-quality white wine on the egg yolk skin and bake it in the oven at 200 degrees for five minutes, or peel it. Soak it in cooking oil for a few hours, remove and dry it. I use the latter method. Regarding the bean paste, you can buy fried bean paste, or you can fry it yourself. The bought one is generally sweeter. Frying it yourself can reduce the sugar slightly, but it is not recommended to reduce too much. If the sugar is too little, the bean paste will not form a ball. The recipe is for 40 egg yolk cakes. You can cut it in half to make 20 if you want to eat it yourself.
2. Put all the ingredients for the dough into the bread bucket, and start the kneading program. I usually start it again after one program ends, and knead for ten minutes the second time, which takes about 30 minutes in total.
3. After kneading, take out the dough and shape it slightly on the kneading mat to form a smooth dough.
4. Put it into a plastic bag, cover it with a piece of cloth and let it rise for about 45 minutes.
5. While kneading the dough, make the pastry at the same time. Put the flour and lard into a basin and stir it slightly with chopsticks.
6. Mix the pastry with your hands. The mixed pastry will not be powdery and can be kneaded into a ball and bagged for later use.
7. Make the filling while the dough is proofing.
8. Put the egg yolk and bean paste into a bowl, about 40 grams in total.
9. Shape the bean paste into a round piece, put the egg yolk in the middle, wrap the egg yolk with the bean paste and shape it into a round shape.
10. Wrap everything and put it on a plate and set it aside for later use.
11. Divide the pastry into even equal portions, about 10 grams each.
12. The awakened oily skin is also divided into small portions, each one is about 20 grams.
13. Shape the dough into a round piece and place a puff pastry in the middle.
14. Wrap it up with the tiger's mouth of your right hand.
15. Be patient when closing the mouth and turn it several times.
16. Place all the seams side down in the baking pan.
17. With the closing part facing up, press it with your hands and place the rolling pin in the middle of the dough.
18. Use the rolling pin to roll it up.
19. Roll it down again. Roll into ox tongue shape.
20. Push up from bottom to roll up.
21. Roll out a plate and cover it with plastic wrap.
22. Roll out both plates and let them rest for a quarter of an hour.
23. Repeat the first action and roll it up.
24. Roll it down.
25. Roll up from bottom to top.
26. Cover with plastic wrap and let rest for a quarter of an hour.
27. Fold both ends in half towards the middle.
29. Put the bean paste in the middle of the disc.
30. Use the tiger's mouth to wrap the filling.
31. The tip of the closing tip can be pulled off, but I always press it flat to avoid wasting it.
32. Wrap everything with the closing part facing down.
33. Gently brush on a layer of egg wash.
34. Sprinkle white sesame seeds for decoration. If you are making two kinds of fillings, you can sprinkle black sesame seeds to distinguish the fillings.
35. Place in the preheated oven, heat at 180°C and lower at 170°C, bake for 30 minutes. Cover with tin foil if the color starts to change.
36. After baking, take out the baking sheet and place it on a drying rack to dissipate heat. After cooling slightly, take it out and place it on a drying rack.
37. When completely cool, put it into a sealed packaging box.
38. It is very good to visit relatives and friends and give gifts.
Tips
- When rolling out the dough, remember not to roll it out multiple times, just two times, and four times in the last time. The egg yolk cake that is rolled out too much will be muddy. Crisp; don’t take too long to roll the beef tongue into shape; time and temperatureFor reference only, adjust appropriately according to the temperament of your oven. Every time you roll it out, the edge should face up, and when you place it on the plate, the edge should face down.
