Sweetcorn agar agar and savoury yolk mooncake

I was supposed to make some savoury yolk mooncake for my parents. But because of the cholestrol, I omitted the salted yolk from this so that my parents can eat them.




Here is the recipe if you would like to try making some.

SAVOURY YOLK CAKE


Shortening Dough:
130 gm of Hong Kong Flour
8 gm of egg
40 gm of shortening
36 gm of castor sugar
36 gm of water

Put all ingredients into the mixing bowl and mix into a dough. Divide into 20 pcs of 12 gm each. Put aside for later use.

Flaky Dough
170 gm of Hong Kong Flour
80 gm of shortening

Mix flour and shortening into a dough and divide into 20 pcs of 12 gm each.

Filling
15 gm of paste plus ¼ piece of salted egg yolk

Put a piece of yolk into the middle of the paste and roll into a ball for later use.


Method
1. Wrap 1 piece of flaky dough with a portion of the shortening dough. Flatten the pastry and roll out.
2. Roll up the pastry again like a swiss roll. Turn 90 degree and roll out again. Roll dough back like a swiss roll and than flatten it into a round shape. Wrap with a piece of the greenbean paste.
3. Arrange pastry on a baking tray and brush with egg yolk. Bake at 180C for about 10 mins. Take it out and apply another layer of egg yolk. Continue to bake for another 10 mins or until brown.


I also made some sweetcorn agar agar to bring to my parents' place today. This time round, I did not blend the creamy sweetcorn so you can see the corn quite obviously in the agar agar. It makes my hello kitty look like they are having serious acne problem. LOL