Egg Yolk Short Cake is a common traditional Chinese southern snacks. Many people like to make it for moon cakes during the Mid-Autumn festival. A few years ago I made another filling which include five nuts. This year I used sweetened bean paste which contains less sugar, and salted egg yolk. Salted eggs and bean paste taste soft and smooth, plus the pastry is crsip, very delicious ! The air was permeated with flavour after baking them.
It will be mid autumn festival soon. So, today I will share with you the delicious egg yolk cakes. The fresh raw materials and traditional complex process, that's why they are so delicious and expensive.
Now let's start !
What you will need:
puff pastry 1 ：
cake flour 47 g
strong flour 24 g
Sugar 9 g
Butter 26 g
Water 33 g
puff pastry 2：
cake flour 60 g
butter 30 g
filling
bean paste 225 g
salted egg yolk 9
egg yolk 1
wine 1 g
black sesame 10 g
Method:
1、
Place( puff pastry 1) in a large mixing bowl and use your hand to knead a smooth dough A. Cover plastic and let it have a rest for about 30 min.
2、
Place puff pastry 2 in another large mxing bowl and use your hand to knead a dough B. cover plastic and let it have a rest for 15 min.
3、
Divided the dough A and B into nine pieces separately. I weighed them by using electronic scale, and every small dough A is 15 g, small dough B is 10 g . Take a small dough A, press it and put a small dough B in the middle of it, then fold it and form a small dough C.
4、
roll the small dough C out and form a long oval-shape，roll it up from bottom to top. rotate 90 degrees , roll out and roll up again. one by one , let them have a rest for about 20 min.
5、
Place salted egg yolk in a large mixing bowl and add in a little of wine, marinate it for two min. Divided the bean paste into nine pieces, each is about 25 g.
6、
Take a bean paste , press it and put the salted egg yolk in the middle of it, fold it . set aside.
7、
roll out the puff pastry, put the filling in the middle of pastry, form a ball, one by one, place them in a baking sheet.
8、
preheat the oven to 170 C, brush the top with egg wash and sprinkle with black sesame. bake it for about 15 min and then bake it for about 20 min at 190 C until golden brown.
It is done.
Enjoy it !
蛋黄酥是常见的中国南方传统特色小吃，很多人喜欢在中秋节制作这款小点心来当月饼吃。去年我制作了一次五仁馅.今年用的是低糖豆沙和咸蛋黄，口感酥脆，蛋黄和豆沙绵密，柔滑，没想到也非常好吃，烤完后满屋飘香。
马上就要到中秋了，今天就给大家分享一下蛋黄酥的制作方法。难怪它卖的如此贵，不仅仅是那些新鲜的原材料，还有传统复杂的工序，好吃绝对不是说说而已。
一、所需材料：
1、油皮
低筋面粉 47 g
高筋面粉 24 g
糖粉 9 g
黄油 26 g
水 33 g
2、油酥
低筋面粉 60 g
黄油 30 g
3、馅料：
豆沙 225g,
鸭蛋黄 9 个
鸡蛋黄1个
白酒 1g
黑芝麻 少许
二、做法
1、制作油皮
将高筋粉、低筋粉、糖粉、（软化）黄油、水，倒入大碗中，用手揉成光滑面团。包上保鲜膜，静置30分钟。
2 油酥
将低筋粉、黄油倒入大碗中，用手揉捏成光滑面团，包上保鲜膜，静置15分钟。
3、将油皮和油酥分割成均等的9份。我是用称称的，油皮每个15g, 油酥每个10g. 油皮按扁，中间放入油酥，包裹成圆球。
4 、将小圆球擀成长约10厘米的牛舌状。卷起，然后再次擀成长条形，再次卷起。逐个做好后静置20分钟。
5、咸鸭蛋黄放入少许白酒腌制2分钟，白酒有去腥的作用，烘烤后，酒精会蒸发，基本没有酒的味道。然后把豆沙分割成均等的9份，每份约25 g.
6、豆沙按扁，包入蛋黄，滚成圆球状备用。
7、将醒好的面团擀成方形，中间放入豆沙蛋黄馅，包裹成圆球状，收口向下放入铺好油纸的烤盘内。
8、烤箱预热170度，表面刷上蛋黄水，再撒入黑芝麻。放入烤箱中层，烘烤15分钟，然后再用190度烘烤20分钟至表面金黄。
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A beautiful life together ! 一起感受生活的美好~