Black Tea Milk Cream Egg Yolk Pastry

Name: Black Tea Milk Cream Egg Yolk Pastry
Yield: 4 servings
Cuisine: Baking
Ingredients: 105 g All-purpose flour; 55 g Butter; 50-55g Water; to taste Lard dough; 100 g low-gluten flour; 60 g Butter; 85 g Milk powder; 45 g Powdered sugar; 25 g Egg; 3 g Black tea powder; 10 piece Salted egg yolk; to taste Black sesame; to taste Egg yolk mixture

Easy and satisfying, Black Tea Milk Cream Egg Yolk Pastry uses all-purpose flour, butter and water and is baked until golden and flaky.

0 minNewMedium Baking Bake Sweet & Fragrant

Instructions

1
Prepare all the ingredients and soften the butter.
2
First make the filling by mixing butter and powdered sugar.
3
Add other ingredients and mix, then refrigerate for a while. If it's too soft, it's hard to wrap.
4
Sprinkle salted egg yolk with alcohol, bake in the oven at 150 degrees for about 5 minutes.
5
Divide the red tea milk paste filling into 10 portions, wrap them with salted egg yolks, and freeze for a while.
6
Knead the oil skin and oily dough into a ball and let it rest for 30 minutes.
7
Divide into 10 parts.
8
Apply oily pastry to the oily skin dough and tighten the seal.
9
Roll it into a shape like a cow's tongue, then roll it up and let it rest for a while.
10
Roll it out long again, roll it up, and let it rest for a few minutes.
11
Pinch both ends of the dough roll toward the middle.
12
Roll it into a round sheet and wrap it with the cream filling.
13
Place in an edgeless baking tray, brush the surface with egg yolk, and sprinkle black sesame seeds for decoration.
14
Preheat the oven to 175°C, bake for about 30 minutes, then remove from the mold and let it cool.