注心三角蛋黄派 (Molten Egg Yolk Pie)

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Advanced.

Step-by-Step Cooking Instructions for Molten Egg Yolk Pie

Prepare the ingredients. Soften the butter for the cream part in advance, and mix the butter and milk for the cake body together over a double boiler until melted and combined.

Separate 2 eggs into yolks and whites. In a clean, oil-free bowl, beat the egg whites on high speed until foamy, then add 1/3 of the caster sugar when fish-eye bubbles form. Continue beating and add another 1/3 of the sugar when fine bubbles form, then add the remaining sugar when there are visible lines in the mixture.

Beat until stiff peaks form, where the peaks hold their shape when the beater is lifted. Preheat the oven to 180°C (356°F).

Gradually add the egg yolks in 2 portions, mixing on medium speed each time until the yolk and egg white mixture is evenly combined before adding the next portion.

Sift in the low-gluten flour (pre-sifted is recommended) and fold gently to distribute evenly, being careful not to deflate the mixture. Use a spatula to cut and fold in a figure-eight motion, ensuring there are no dry flour particles left.

Set aside a small portion of the batter and fold in the previously melted milk and butter mixture along the edge of the spatula, mixing gently in a folding motion.

Pour back into the large bowl and fold again until well combined, resulting in a smooth and glossy batter.

Transfer the batter into a piping bag and pipe into silicone molds, filling them about 80% full. Tap the bottom of the baking pan lightly to remove large air bubbles.

Place in the preheated oven on the middle rack at 160°C (320°F) for 22 minutes, or until the surface is golden brown and slightly deflated from its peak.

Once baked, remove from the oven, invert the pan to cool, and then remove the cakes from the molds.

While cooling, prepare the English buttercream. Pour caster sugar into egg yolks and beat with an electric mixer on low speed until the sugar is dissolved. English Buttercream: Egg Yolks: 2, Milk: 65g, Caster Sugar: 40g, Butter: 100g, Vanilla Extract: 1-2g.

In a non-stick saucepan, pour in the milk and the egg yolk mixture from the previous step. Heat over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon and a line drawn through it remains visible for a moment before disappearing.

Remove from heat, strain the cooked custard, and cool to below 30°C (86°F).

Soften the butter until easily indented, beat on medium speed until smooth, add vanilla extract, and continue beating until smooth.

Gradually add the cooled custard in 3 portions, beating until fully combined each time before adding the next portion, until a smooth, creamy buttercream is achieved.

Transfer to a piping bag.

For the cooled cakes, poke holes on one side with a chopstick, being careful not to pierce through the other side.

Cut a small hole in the piping bag and slowly fill the holes with the buttercream, being careful not to overfill to prevent the cakes from bursting. Seal and store, refrigerating if the temperature is high.