Baby Egg Yolk Pie

Flavor: Original; Technique: Baking; Time: One hour; Difficulty: Easy.

Baby Egg Yolk Pie Cooking Steps

Cooking method: Baking or steaming; Recommended age: 11 months+; Operation time: 25 minutes, total time 1 hour. First make the filling, the amount of filling ingredients is not much, and it is not easy to make with less. Milk can be replaced with water, and butter can be replaced with tasteless oil such as corn oil.

Heat the milk in a milk pot.

Beat the egg yolk with sugar until the color turns white. Heat the milk while beating, and the egg yolk will be ready when the milk is heated.

Boil the milk and turn off the heat, pour half of the milk into the egg yolk while stirring. Sift in the low-gluten flour and corn starch, mix well, and then add the remaining milk and continue stirring.

Pour the mixture back into the milk pot, heat over low heat, add butter, and stir constantly until smooth and thick. Heat for about 3 minutes.

Put it in the ice tray, let it cool, freeze it, and it can be taken out and used after freezing for 1 hour. >> If you don’t have this kind of ice tray, put the filling in a fresh-keeping bag, flatten it, and cut it into pieces after freezing.

Cake ingredients: 2 eggs, 20g sugar, 60g low-gluten flour, 25g milk, 15g butter. Milk and butter can be replaced as above, and the milk flavor and butter aroma will be reduced after replacement.

Beat the whole egg with sugar until the egg batter drops and the lines do not disappear. >> Only egg yolk was used for the filling, and the remaining egg white can be added and beaten together, and the amount of other ingredients remains the same.

Beat until the whole egg batter drops and the lines do not disappear.

Put the milk and butter in a milk pot and heat over low heat until melted; sift in the low-gluten flour twice, mix well after adding the first sifted flour, and add the next one; pour the butter and milk along the edge of the mixing bowl into the cake batter, and mix evenly.

Preheat the oven to 170 degrees, pour the cake batter into the paper mold, fill the bottom of the paper mold about 3/4 full, and bake in the oven at 170 degrees for 3 minutes. >> This paper mold is the smallest size.

While baking the cake, take out the frozen filling.

Place the frozen filling on top, and then pour the remaining batter into the paper mold until it is 9/10 full.

Bake for another 15 minutes until golden brown. The time may vary and may take a minute or two longer.

The cake is made of sponge cake and a large piece of filling is added. The filling is tender and fragrant. Since I learned how to make it, my little one often asks me to make it.