Pineapple cake with salted egg yolk and mung bean

Pineapple cake with salted egg yolk and mung bean

Introduction:

"One of the biggest reasons for falling in love with baking is that I like the variety of dough. I wonder if I didn't play enough when I was a child. Now, when I am a mother, I can't control the dough! In addition to this factor, there is another reason why I like baking: I'm a very out of tune person. I don't like to follow the rules in everything, and I have to be innovative in everything. People do steamed bread and steamed buns honestly. I insist on making them colorful. Speaking of this, you should already know that I am going to play tricks today. Yes, today's pineapple bun is totally different from the pineapple bun you usually see. It's just covered with pineapple skin. People's hearts are full of bean paste and egg yolk. In fact, they have sent them to their stomach I didn't think of a proper name for them. Salted egg yellow mung bean sand pineapple moon cake bag? It's too long and too awkward! Forget it. It's easy. Baking is such a surprise, the ingredients can be freely matched, the taste will change, the shape is more colorful. You never know how many flavors, looks, and combinations it has

Production steps:

Step 1: soak salted egg yolk in vegetable oil for half an hour to remove the fishy smell

Step 2: the production of pineapple peel, the main material inside the material is pineapple peel material: butter softened at room temperature, add fine sugar, beat until the color becomes light, volume expansion.

Step 3: add the whole egg liquid in several times, and fully mix each time before adding the next time, otherwise the oil and water will be separated

Step 4: add the sifted low flour and baking powder

Step 5: stir well and refrigerate for one hour, then the pineapple peel is ready

Step 6: mix all the ingredients except bean paste and salted egg yolk into a ball to make a cake skin

Step 7: all the ingredients are ready

Step 8: divide the cake skin into 40 grams of small dosage, bean paste into 80 grams, pineapple skin into 40 grams

Step 9: flatten the bean paste slightly and wrap in the salted egg yolk

Step 10: wrap the crust on the outside

Step 11: make it slightly oval, flatten the pineapple skin slightly and wrap it on it

Step 12: cut the pattern with cotton thread

Step 13: put it on the baking tray and wake up a little

Step 14: put into the preheated oven and bake at 180 ℃ for 25 minutes

Materials required:

Butter: 40g

Eggs: 40g

Baking powder: 1g

Fine granulated sugar: 40g

Low powder: 100g

Invert syrup: 60g

Alkali water: 4G

Milk powder: 4G

Salted egg yolk: 5

Bean paste filling: 400g

Precautions: 1. Don't cut the lattice of pineapple skin too deep to prevent cracking after baking. 2. Pineapple skin is soft, so it's more convenient to put oil on your hands. 3. No pineapple skin at the bottom. Too much makes you feel greasy.

Production difficulty: God level

Process: Baking

Production time: several hours

Taste: milk flavor