Creamy mooncakes and salted egg yolk mooncakes are delicious, but inevitably heavy and unhealthy!
Seasonal foods can’t be eaten every day either.
But you can add these flavors to a snack that you can enjoy everyday!
In addition to salted egg yolk, I’m also a fan of mashed taro, which goes perfectly with salted egg yolk.
This simple-looking, but sweet, old-fashioned cake can be made for breakfast, afternoon tea, or branded as an accompaniment.
The mold in the recipe is a 16*16cm square mold, which is equivalent to the weight of a 6″ round mold and can be replaced, if you make an 8″ / 18*18 square mold we recommend doubling it, please note the reference!
Antique cake bodies.
low gluten flour
Salted Egg Yolk Filling with Creamy Yolk Flavor.
salted egg yolk
Parmesan cheese powder
How to make taro cake with salted egg yolk and creamy yolk flavor
Prepare the taro paste, cut the taro into small pieces and steam until soft.
Bake the salted egg yolks in the oven at 200 degrees for 5 minutes or until oiled.
Remove the baked salted egg yolks, add all ingredients and mash with a fork to combine
Stir into a runny filling, about the thickness of the cake batter
Remove the taro steamed and pour into a blender, add the sugar and cream and milk and blend well to make a taro paste, if you like to have a grainy texture, you can blend for a shorter time.
Let’s get started on the cake body.
As usual, the vegetable oil is heated to about 80 degrees, allowing up to 5 degrees of cooling space
Quickly sift in the low gluten flour and stir well, then add the egg yolks and milk and stir to form a thick paste, this one also needs to add milk powder to increase the milk flavor.
When the light yellow paste is ready, add the egg whites in a separate bowl in three additions of 38g granulated sugar and beat until wet and frothy, lifting the egg heads with a hook.
Take a portion of the meringue if the egg yolk batter is mixed first.
Pour it back into the meringue.
Mix well until the batter is light and creamy.
Pour 2/3 of the cake batter into the baking paper wrapped molds
Add the taro puree and cooled egg yolk filling and spread evenly with a small spatula.
Then pour in the remaining 1/3 of the cake batter and spatula to clean up the surface.
Add a large pot of water to the bottom of a preheated 150 degree oven, place the cake on the middle rack and bake in the water bath for 50 minutes.
After baking, unmold directly and cool.
The baking paper is easy to unroll and the cake should be this fluffy and sturdy!
You can just hot cut it, it’s super delicious.
The cake is delicate and fluffy, the taro puree is firm, and the egg yolk filling is creamy and salty.
Protein whipping condition
Water Bath Heating Method
Hot surface attention to temperature, oil temperature can not be too high, too high easy to become grain is not fine
Water bath heating if using a live bottom mold, remember to wrap two layers of tin foil to prevent water ingress, or you can compartmentalize the mold and the water bath.
2. Salted egg yolk if you feel fishy, you can spray wine with the oven bake, 180 degrees 3-5 minutes.
3. Egg white whipping is the key to cake making, must be whipped up, otherwise the cake is not duangduang puffed up! But don’t beat it to a stiff foam (lift up the stiff tip), it will dry out easily.
4. the cake was perfectly fine to cut hot and eaten hot!
5. Taro paste and egg yolk filling must not be too thick, so that the bottom will sink very serious, so that the thickness and cake batter is almost the same. But it’s not a runny cake, so don’t make it too thin, as it will affect the result.
6. If there is any place that needs improvement, please ask more!