Steamed buns can also be made into mille-feuille cakes, the filling is salty and fragrant, and once you learn it, everyone in the family says that the taste is praised

Usually when watching TVB, always be attracted by the variety of Hong Kong-style dim sum inside, the last time I tried to make a salty crisp, yesterday the rice was that layered, golden and soft small square - egg yolk millefeuille cake temptation ~ see this dish when the saliva will flow out, so today the rice will be pondered and imitated to make a model, to share with everyone!

The sweet and soft mille-feuille cake bites down, and the rich filling instantly fills the whole mouth, which is simply not too satisfied ~ the sweetness of the coconut with the fresh aroma of the salted egg yolk, it is not greasy at all!

See below for detailed steps

Egg yolk mille-feuille cake

350g of gluten flour, 3g of yeast powder, 180g of milk

100g of salted egg yolk and 50g of salted mayonnaise

Sugar, glutinous rice flour, low gluten flour

Minced coconut, winter melon sugar, crushed walnuts

This time I prepared a lot of things I liked to make the filling: there were 80 grams of winter melon sugar, 100 grams of crushed walnuts, 50 grams of minced coconut, 100 grams of salted egg yolks, and then 50 grams of salted mayonnaise, mix them all, if you like other dried fruits, you can also replace them freely;

Take another small bowl, add 20 grams of glutinous rice flour, 20 grams of low gluten flour, heat 30 grams of cooking oil and pour it in, let the batter emulsify to make a puff pastry;

It looks a bit like lard, the filling will be more oily and fragrant, you can try the flavor to see if you have to add sugar;

Then we knead the dough: prepare 300 grams of medium gluten flour, add 3 grams of yeast powder, 20 grams of caster sugar, and then 10 grams of cooking oil, while stirring, pour about 180 grams of warm milk, stir into a flocculent;

Then knead into a dough with your clean little hands, like this rough dough can be covered with a layer of plastic wrap, let stand for 20 minutes, and the waking dough will be very smooth;

Then cut the dough evenly into 4 parts, and then roll it into a square cake of about 25 cm, with a thickness of about 2 mm, because the mold I use is the 24×24 cm square baking pan, and everyone can roll it into a suitable size according to their own mold;

Put a dough on top of this familiar tarpaulin, spread a third of the filling, put another dough cake, and spread a third of the filling;

The last three layers of filling, all four crusts, cut off the excess part of the edges, and guard our little secrets so as not to leak the filling; and then put it into the baking pan together with the tarpaulin to facilitate mold release.

Now the weather is getting cooler, the room temperature is not good for fermentation, it is recommended that you put it in the hot water steamer like me, do not need to open the fire at the bottom, cover the pot lid, and wait quietly for 50 minutes; wait for this dough to expand and ferment well and you can start steaming, and the timer is 25 minutes after the fire is gased;

Teach everyone a small way to judge whether it is steamed well: you can take a bamboo skewer and insert it, pull it out to be dry and refreshing, and the raw noodles without stickiness are steamed

Finally, it's an exciting time ~ let's cut it open and see, the layers are clear, very beautiful! With a soft white skin and rich filling, this mille-feuille cake can feel the quicksand texture of coconut and salted egg yolk in one bite, while chewing crisp walnuts and winter melon, fragrant but not greasy, endless aftertaste!