Recipe: Bean Sand Yolk Cake (Butter Edition)

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• Recipe: Bean Sand Yolk Cake (Butter Edition)

Notes:

This egg yolk pastry uses butter instead of vegetable oil/luck, which has a different flavor. With the homemade salted egg yolk, I haven't caught the egg yolk dessert for a long time! law! anti! Refused! (≧∇≦) Serving Size: 16 baking: preheating, 180 degrees, middle layer, 20-25 minutes

Ingredients:

• Meringue
• Medium-gluten flour 150g
• Butter 60g
• White sugar 20g
• Clear water 70g
• Crisp
• Low-gluten flour 160g
• Butter 75g
• Stuffing
• Salted egg yolk 8-16
• 16 red bean pastes (about 15g each)
• Surface decoration
• Egg liquid
• Black sesame seeds

Steps:

1. 

   First make meringue: In addition to clear water, the other three materials can be weighed directly in a container

2. 

   After mixing all the ingredients, knead the dough until it is smooth and not sticky. Cover with plastic wrap and wake up for 15 minutes. ** It will be very sticky at first, it is normal. Friends with a bread machine/chef machine can throw it in.

3. 

   Crisp, mixed two materials

4. 

   Mix the low-gluten flour with the butter until it is completely blended, and the surface is slightly smooth. No need to wake up

5. 

   Preheat the oven to 180 degrees, place the salted egg yolk on a baking tray with tin foil and bake for 5 minutes.

6. 

   Immediately after the release, the water spray/white wine is cooled and ready for use.

7. 

   Divide the oil and oil into 16 equal parts

8. 

   Take a piece of oil and press it flat, then take a piece of oil in the middle, wrap it up and round it.

9. 

   No need to wake up after all packaging, continue to operate

10. 

    Take a crispy group and gently flatten it. Then open from the center to the top and bottom, and smash into the beef tongue in the picture.

11. 

    Roll up from top to bottom

12. 

    After the roll is placed, it is placed vertically

13. 

    Continue to open from the center to the top and bottom. Getting longer and longer

14. 

    Roll up from top to bottom, close the mouth and cover with a plastic wrap for 15 minutes.

15. 

    Prepare the bean yolk during the proofing period. Wrapped in egg yolk in 16 15g bean paste

16. 

    After the package is rounded up

17. 

    Put the muffled group after the hair is turned up

18. 

    Take a crispy group and flatten it, center the bean yolk

19. 

    After wrapping, round and close

20. 

    The oven is preheated to 180 degrees. Surface brush egg liquid

21. 

    Sprinkle with the right amount of black sesame seeds. Preheated oven 180 degrees, middle layer, baking 20-25 minutes

22. 

    Baked

23. 

    Baked

Tips:

1. The meringue and the pastry will be more difficult, but it is normal, and the patient can be evenly tempered; 2. Soak the raw salted egg yolk in the corn oil for 1-2 days in advance, so that the yolk will be wet and not dry; 3. Cooling After the seal is dry and stored.

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