Chocolate Egg Yolk Pie

Taste: Sweet; Process: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Making Chocolate Egg Yolk Pie

First, make the filling: put egg yolk and sugar together.

Prepare milk, chocolate, low-gluten flour, and butter.

Beat sugar and egg yolk until they turn white and fluffy.

Heat the milk and slowly pour half of it into the egg yolk mixture, stirring well. (Do not pour it all at once to avoid forming egg flowers.)

Sift in the flour, mix well, and then add the remaining milk and mix well.

Add the chocolate and heat over low heat, stirring until thickened. Add the butter and mix well.

Put the mixture into a mold, use a hard paper strip to press it to the bottom, then roll up the mold and freeze it in the refrigerator until it becomes a stick for easy use.

Add sugar and eggs to a container, and heat the egg mixture over water to 40 degrees Celsius (slightly higher than body temperature).

Cut the chocolate into pieces in advance.

Beat the egg mixture until it becomes thick and white, then switch to medium speed and beat until there are obvious traces when the egg beater is lifted, and then use low speed to remove the bubbles inside.

After beating, add some flour and mix well, then add the remaining flour and mix well. (Mix from bottom to top and cut and mix, do not stir in circles.)

Add milk to the butter and heat to melt.

Mix a little flour paste with it, then pour it into the original flour paste and mix quickly.

Add the mixture to the mold, preheat the oven, bake at 180 degrees Celsius for three minutes (to set), and then take it out.

Quickly place the chocolate pieces on top and pour the batter until it is nine-tenths full. Bake at 180 degrees Celsius for about 20 minutes.