Yellow and white, salted egg aroma with sweetness, this lovely egg yolk mille-feuille cake, in the 70s and 80s prevailed in the tea house, but due to the complicated process, now it is rare, want to eat can only look around for it, this long-established dim sum restaurant, but rarely adhere to the traditional, complicated process to make egg yolk mille-feuille cake, won the pleasure of many guests.
Making this egg yolk mille-feuille cake is very much need for patience, first of all, the skin, made of flour, sugar, baking powder, after kneading into a ball, according to different grams, from the bottom to the noodles to make different four parts, the largest part of the dough layer, the skin needs to be thicker, otherwise it will "play yin", so that the creamy yellow filling is transparent, not beautiful enough; the thickness of the bottom skin is second only to the surface layer, but thicker than the middle two layers to prevent the cream from oozing out.
The filling is also divided into two layers: salted egg yolk and milk yolk. The shop specially uses Vietnamese salted egg yolks, that is, it is large enough to be mellow enough, steamed with rose dew wine for about 10 minutes, chopped, mixed with butter and shredded coconut, divided into three parts and put in the refrigerator for use; milk yolk is made of coconut water, poly milk, butter, sugar, custard powder, milk powder, flour and corn flour.
Okay, do you think you're going to fold up everything and steam it?
NO！ NO！ NO！ The most laborious part of the egg yolk mille-feuille cake is to make layer by layer, the bottom dough is opened, steamed for three minutes, then spread with salted egg yolk crushed, milk emperor, plus the second layer of skin, steamed for three minutes, then sprinkled with filling, the third layer, the noodle layer is the same, and finally four layers of skin, three layers of filling are stacked on top of each other, and the whole finished product is steamed together for eight minutes (I just write it out and feel very complicated).
In fact, the egg yolk mille-feuille cake has been completed at this step, but the master also said that the hot fresh mille-feuille cake, as long as everything is cut with a knife, will be scattered, in order to ensure that the cut can be beautiful and shiny, it also needs to be put in the refrigerator for one night to let the cake solidify a little, and the next day it is taken out to cut and steam.
Don't look at so many production steps, the materials are not stingy at all! A drawer of egg yolk mille-feuille cake uses a full pound of salted egg yolks, the master also insists on steaming layer by layer, so that each layer is steamed thoroughly, in order to eat the taste, soft but not too wet, milk yolk slightly sweet and with the aroma of salted egg yolk, with a pot of good tea, enough to make you leisurely enjoy the morning tea time.
Old shop: Grand San Yuan Hotel Causeway Bay, Hong Kong