Egg yolk pie(dan huang pai )

Egg yolk pie

Introduction:

"Ordinary whole egg sponge cake with smooth and sweet filling is really delicious."

Production steps:

Step 1: add sugar to the egg yolk and beat it with a manual beater until it turns pale.

Step 2: heat the milk until there are small bubbles on the edge. Wash half of the milk into the egg yolk paste and stir with an egg beater.

Step 3: sift in corn starch and low gluten flour, stir well, pour back the remaining milk and mix well.

Step 4: heat over low heat and stir until smooth and thick, remove from heat; add butter while hot, add a few drops of vanilla essence (no need), and stir well.

Step 5: put it into the food bag, press the bottom with the scraper, roll it up and put it into the refrigerator for freezing.

Step 6: heat the whole egg with granulated sugar, stir the egg at high speed with electric beater, stop the heat when the temperature of the egg is slightly higher than that of the hand; beat the egg at high speed until it is thick, then turn to medium speed, until the egg is white and the lines are clear, lift the beater, the egg drops for 2-3 seconds, and finally beat it at low speed for several times to eliminate the big bubbles.

Step 7: sift in low gluten flour twice and mix well.

Step 8: heat the mixture of milk and butter to a warm temperature, add a small amount of batter and stir until the two are blended;

Step 9: after mixing, pour back into the batter and mix evenly.

Step 10: take out the frozen stuffing in advance and cut it into pieces for use.

Step 11: pour 1 / 4 of the batter into the mold; bake in the oven at 180 ℃ for 3 minutes, peel the surface and put in the cut stuffing.

Step 12: pour the batter into the oven for 9 minutes, bake at 180 ℃ for 16-18 minutes, take it out of the mould and put it on the baking net to cool.

Materials required:

Milk: 25g

White granulated sugar: 60g

Egg yolk: 12g

Corn starch: 3.5g

Low gluten flour: 60g

Salt free butter: 10g

Vanilla: a few drops

Whole egg: 112G

Butter: 15g

Note: the egg liquid heated to 40 degrees, more viscous, easy to send. So you have to take a water bath to a slightly higher temperature.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Dan Huang Pai