Traditional egg yolk thousand layer cake
| Dough: | All-purpose flour 140g |
| Baking powder 5 grams | protein 1 |
| White vinegar 2 grams | Lard 25 grams |
| Milk 61 grams | White sugar 50 grams |
| Stuffing: | Salted egg yolk (small) 10 |
| Chopped nuts 85 grams | Winter Melon Candy 85 grams |
| Low gluten flour 30g | Lard 30g |
| Custard powder 15g | Ice meat (below) Can be omitted |
| Skin and fat removal 85 grams | Rose dew wine 15 grams |
| Fine sugar 15 grams |
Step 1
Make simple iced meat one day in advance (students who choose not to add iced meat can skip this step and go to the second step): Pour the fat into boiling water and cook on high heat for 10 minutes, then immediately immerse it in ice water, take it out after it is completely cooled, and use kitchen paper Wipe off excess water and cut into mung bean-sized pieces. Then stir in 15 grams of fine sugar and rose wine, and seal overnight.
Step 2
Steam the salted egg yolk for 15 minutes and then chop it into pieces, and chop the winter melon sugar directly.
Step 3
Melt 30 grams of lard in a pot over medium heat, add 30 grams of flour and mix quickly and cook for 1 minute, then add custard powder and continue to mix quickly, then add winter melon sugar, ice meat and salted egg yolk, mix well, then turn off the heat and add chopped nuts Mix well. After the filling is out of the pot, spread it out on a flat plate and let it cool for later use. After cooling, it will be in a relatively loose state. This step must be stirred quickly, otherwise powdery lumps or burnt bottom may easily occur.
Step 4
Mix all-purpose flour and baking powder, make a nest, add egg whites, white vinegar, and lard and kneadMix well, then add milk and 50 grams of fine sugar and stir to form a dough. Knead for 4-5 minutes until the dough is smooth. Wrap in plastic wrap and let it sit at room temperature for 15 minutes for rolling out later.
Step 5
As for the mold, put oil paper on the bottom before steaming. You can choose to carve the mold or be more conservative and use a deep steaming tray, as long as the mold is deep enough. Shapes other than rectangular or round are not recommended. Divide the dough into five equal parts, roll it out to a circle slightly larger than the bottom of the mold, and punch holes to prevent excessive expansion in certain places. Take the thickest piece and place it on the bottom. Spread a layer of egg yolk filling, then another layer of dough, and so on, until all the layers are finished, with 5 dough layers and 4 layers of filling. It should be noted that when adding dough, the edge must be close to the mold to prevent deformation during steaming.
Step 6
Steam in a hot water pot over high heat for 40 minutes. After steaming, let cool and then cut into pieces and serve. Cooking techniques for ancient egg yolk thousand-feuille cake1. Chopped nuts are readily available and can be used if they are roasted. Of course, if you are not too troublesome, you can also find a few raw nuts to mix and bake them in an air fryer at 170 degrees. If you want a strong Bake for 8 minutes if the nuts are fragrant. If you want the color of the egg yolk to be more prominent, bake for 5 minutes. Let cool and then chop. The type of nuts is not stuck, you can use it according to your own preferences. I chose the classic walnuts, pine nuts and terminalia nuts. If you don't have the terminalia seeds, replace it with coconut paste, which also has a unique flavor.
2. If you use larger salted egg yolks, you can reduce the number to 6. If they are freshly opened from raw salted eggs, it is recommended to soak them in spirits for a while to remove the smell and then steam them. It is not recommended to bake it, as the baked egg yolk will burn easily when fried.
