CAKE SHELL INGREDIENTS
- All-purpose flour: 104gr
- Pastry dough: 104gr
- Baking soda: 139gr
- Cooking oil: 26g
- Yolk: 17g (1 yolk)
- Peanut butter: 9g
- Five flavors: 1/4 teaspoon
- Baking soda: 1/3 teaspoon
CAKE FILLING INGREDIENTS
- White sesame: 67gr
- Cashews: 67gr
- Pumpkin seeds: 67g
- Melon seeds: 67gr
- Fat and sugar: 67gr
- Lotus seeds: 67gr
- Ceiling: 19gr
- Ginger jam: 19gr
- Orange peel jam: 27gr
- Sausage: 107gr
- Cotton scrub: 107gr
- Salted egg: 104g
- Mai Que Lo Wine: 24gr
- Cake dough: 70g
INGREDIENTS FOR FILLING SAUCE:
- Sesame oil: 5g
- Hoisin sauce: 15g
- Mai Que Lo Wine: 1ml
- Water: 1ml
INGREDIENTS FOR DOUGH:
- Egg yolk: 1
- Fresh milk: 2 teaspoons
- Sesame oil: 1 teaspoon
INSTRUCTIONS:
- Making the crust:
- Mix the ingredients for the pie crust.
(Note: Do not mix the dough a lot, the dough will be tough, easy to lose focus when baking). - Let the dough rest for 45 minutes
2. Making the cake filling:
- Preliminary preparation of salted eggs: Egg yolks are washed with Mai Que Lo wine and spread with sesame oil. Select TOAST mode, bake at 190 degrees C, for 5 minutes.
- Roast the nuts in the baking ingredients until fragrant (sesame seeds, cashews, melons, squash, etc.)
- Mix all the sauce ingredients and stir until a homogeneous mixture is obtained.
- Mix all the filling ingredients and the sauce until a smooth, non-distinctive mixture is obtained.
3. Cake making:
- Divide the filling and crust into parts: 50g crust, 100g filling.
- Put the beaten salted egg yolks into each dough ball, round it up.
- Round the crust
- Roll the crust so that the diameter of the crust is twice the diameter of the filling, cover the cake to prevent air from entering.
- Shape the cake: Anti-stick the mold with flour before shaping the cake.
4. Baking:
- Place the cake on a baking tray lined with parchment paper.
- Turn on the pre-heat mode before putting the cake in the oven.
- First baking: Spray water on the cake before baking, select TOAST mode, bake the cake at 180 degrees C for 10 minutes.
- Second baking: Take the cake out of the oven, spray water on the surface. After the cake has cooled, spread a thin layer of the cake mix. Select TOAST mode, bake at 170 degrees C for 8 minutes.
- Baking the third time: Take the cake out of the oven, spray water on the surface. After the cake has cooled, spread a thin layer of the cake mix. Select TOAST mode, bake at 170 degrees C for 8 minutes.
- Take the cake out of the oven, let it cool completely in a cool place.
5. Final product:
- After the cake has cooled, store the cake in an airtight bag with a desiccant package.
- The cake has just finished baking, so let the cake rest after two days, the crust will be softer and the color will be very beautiful. Cake can be used within 15 days.
