Mid-autumn cutie - egg yolk cake
| Oil skin: 150g medium flour, 55g lard, 35g sugar, 60g water | Pastry: 120 grams of cake flour, 65 grams of lard |
| 320 grams of bean paste, 12 salted egg yolks, appropriate amount of egg liquid, appropriate amount of sesame seeds |
Step 1
The lard I cooked a few days ago
Step 2
The mobilization of ingredients and tools has begun!
Step 3
All ingredients for oily skin are mixed
Step 4
Knead into smooth dough
Step 5
Knead it into a thin film (knead it by hand, it’s very tiring ⊙﹏⊙ regardless of the convenience of a bread machine) and leave it for 30 minutes to rise.
Step 6
Mix the ingredients for the pastry: lard and low-gluten flour (if you don’t have low-gluten flour, you can use ordinary flour and add some cornstarch instead) and mix well, then set aside to rise.
Step 7
The handmade red bean paste bought from the mooncake workshop is very fragrant and delicious. Heat to lukewarm to increase viscosity
Step 8
•Divide the oil dough into 15 parts, divide the bean paste into 15 parts, about 20 grams each, and divide the pastry into 15 parts. • Roll the dough into a round shape, wrap the pastry in the middle, roll it into a shape of beef tongue, roll it up, let it rest for 20 minutes, cover it with plastic wrap (it will dry out quickly if you don’t cover it with plastic wrap) •Roll it into a beef tongue shape, roll it up again, and let it rest for 20 minutes
Step 9
Flatten both sides with your fingers toward the middle and roll into a round cake. Wrap the bean paste dumplings that have been wrapped in salted egg yolk, close the mouth, and place the seam side down on the baking sheet.
Step 10
Brush with egg wash and sprinkle with sesame seeds.
Step 11
Put in the oven Preheat the oven to 150℃ Bake at 180℃ up and down for 30 minutes - observe the surface for the last 5 minutes
Step 12
It’s out! ! ! Fragrant!
Step 13
Crispy! Take a bite and your mouth will be filled with crispy goodness! Mid-autumn cutie - cooking techniques for egg yolk cakes
