Make a yolk cake, bite a bite, crispy skin, fragrant stuffing, not too sweet or too salty, with a cup of coffee, full of pleasure. The weight of the recipe: 24, can not be eaten can be placed, the skin is soft and heated in a microwave oven
1. Mix all the oil-skin materials. The butter at room temperature needs a little effort to disperse. All the materials are kneaded into a dough, and the surface is smooth. After the cover, the plastic wrap is relaxed for 30 minutes. 2. The same technique is used. The crispy material is also lumped into a group, and the simmering is even (the cake will be more sticky, because the butter is more), and the cover wrap is relaxed.
Oil skin and oily slack state.
In the time when the oily skin is loose, the bean paste can be divided into 24 equal weights (personal tastes such as not like too sweet can reduce the bean paste, the bean paste I bought is quite easy to use, easy to smash into a group, not too thin) .
If you have a good bean paste, you can bake the salted egg yolk in the oven. The upper and lower tubes are 150 degrees. It takes about five minutes. The time is too long and the egg yolk will be old.
Wrap the egg yolk in the bean paste, knead it into a ball, and set it aside.
Divide the loose oily dough and the pastry into equal weights of 24, round.
The oil granules are flattened with the palm of the hand, and the oil is wrapped in the oil skin, and the mouth is pinched tightly, and the roundness is the same as the bean yolk.
The oily crust group of the squash is also flattened with the palm of your hand, and then smashed from the middle to the sides with a rolling pin (into an irregular ellipse), and then rolled up to the state of the figure. If you feel a little sticky, you can spread it properly. Powder, all rolled up, cover the plastic wrap and relax for 5 minutes.
Roll the long strip of dough, flatten it with the palm of your hand again, roll it with a rolling pin, roll it up again (turn it into a short roll), and continue to cover the film for 10 minutes.
Press the loose dough with the thumb in the middle, squeeze the two ends in the middle, pinch the mouth together, and then round.
The round dough is rolled into a circle with a rolling pin, and then the previously wrapped bean yolk is wrapped in a round shape.
Put the dough that has been kneaded into the baking tray, and apply a layer of egg yolk on the surface (the color will be deeper when the brush is baked), then sprinkle with black sesame seeds.
The oven is preheated to 200 degrees, the middle layer, the upper and lower fires, and the 180 degree baking for 30 minutes (the time difference may be different from the temperature of the oven, for reference only)
Finally, the fragrant egg yolk cake is out of the oven, haha, one has also cracked the mouth (I pack the stuffing thin and thin), if you feel the color is not deep enough, you can properly raise the temperature.
1, baking time: oven temperature is for reference only, need to rely on the firepower of their own oven. 2, salted egg yolk treatment can be more detailed, I am a little hurry, so the surface of the egg yolk will be dry, can be soaked with edible oil, can be sprayed into the oven A little bit of white wine to go to 腥. 3, homemade yolk cake, can be sealed and preserved after cooling completely, of course, try not to put it too long. 4, because can not eat lard, so the use of butter, is also very fragrant. Like lard You can use lard to do it. The practice is the same. 5. Remember to use a small plate when you eat, because it will be very crisp.