2 Ways to Make Delicious Salted Egg and Red Bean Mille-Feuille Cake

Mixing the Oil Dough

Wash the salted eggs with white alcohol, then rinse thoroughly with water. Next, bake the eggs at 150 degrees Celsius for 6 – 8 minutes.

Mash the salted eggs and put them in a bowl, add 100g of flour, 1/2 teaspoon of salt, and 50g of unsalted butter to soften. Use your hands to knead the dough until it forms a smooth, pliable mass.

Mixing the Water Dough

Add 120g of flour, 20g of sugar, 20g of unsalted butter softened at room temperature, and 70ml of unsweetened fresh milk into a new bowl.

Use your hands to knead the dough until it forms a smooth, pliable mass, then wrap it tightly in plastic wrap and let it rest for 30 minutes.

Rolling the Dough

First, use a rolling pin to flatten the water dough, place the oil dough in the center, and then gather the edges of the dough together.

Use your hands to flatten the dough mass, then continue to use the rolling pin to roll it out thinly.

Next, fold the two edges of the dough towards the center, do this 2 – 3 times, then cover with plastic wrap and let the dough rest for another 30 minutes.

After 30 minutes, take the dough out, roll it thin again, and fold it 2 more times, cover it well, and let it rest for another 30 minutes.

Shaping and Baking the Cake

Preheat the oven at 170 degrees Celsius for 15 minutes to stabilize the temperature.

Roll the dough thinly into a rectangular shape with a thickness of about one small finger, then cut into equal rectangular pieces (about the length of one large finger).

Use a fork to prick the surface of the cake evenly, brush a layer of egg yolk on top. Bake the cake at 170 degrees Celsius for 20 – 25 minutes until golden and crispy.

Final Product

So the salted egg layer cake is complete! The cake is soft and fluffy, slightly crispy, rich in the flavor of unsalted butter, savory with the taste of salted egg, and a little sweet and appealing.

Make the salted egg filling

You blend all the ingredients including 3 steamed salted eggs, 70ml fresh milk, 25gr condensed milk, and 20gr cornstarch, then strain through a sieve until smooth.

After that, you cook the blended mixture on low heat until it thickens and does not stick to the pan. Let it cool and divide the mixture into 15gr balls and freeze for at least 30 minutes.

Making red bean filling

You soak 100g of red beans in water for about 4 – 5 hours until the beans swell and soften. Next, cook the soaked red beans with 400ml of clean water and 1/4 teaspoon of salt for about 40 minutes until the beans are thoroughly cooked.

After that, let the red beans cool completely and put them into a blender with 1/2 teaspoon of vanilla and 50g of sugar.

Next, pour the blended red beans into a non-stick pan and simmer over low heat, adding 30ml of cooking oil and stirring continuously until the filling thickens.

Then, add 10g of dissolved cornstarch with 15ml of clean water and continue to stir until the filling is sticky and does not stick to the pan, then turn off the heat. Wait for the filling to cool, then divide it into 20g balls and roll them round.

Making the cake crust

You sift 135g of flour and 40g of powdered sugar into a bowl, add 50g of butter and mix well. Gradually add water, kneading until it forms a soft dough, then cover and let it rest for 40 minutes. After 40 minutes, divide the dough into 30-gram balls.

Make the oil dough

You add the remaining 50g of butter into the remaining 135g of flour and knead. Then, add 30g of lard and knead until the dough is smooth and well combined, then wrap it and let it rest for 45 minutes before dividing it into 25g pieces.

Shape the cake

You need to preheat the oven to 200 degrees at least 15 minutes before shaping the cake.

First, you add the salted egg filling into the red bean filling and seal it tightly.

Next, you lightly roll out the outer dough, then place the oil dough in the center of the outer dough, and press the two layers of dough together firmly. Continue to roll the dough into a circle and do this for all the dough pieces.

Then, return to the first piece of dough, roll it out lengthwise, and roll it up again, continuing to roll all the dough pieces.

Finally, you roll out the dough and add the filling, then seal the dough around the filling.

Bake the cake

After shaping, you place the cake on a baking tray lined with non-stick parchment paper, brush the surface of the cake with a mixture of egg yolk and fresh milk, then sprinkle black sesame on top.

You bake the cake at 180 degrees for 30 minutes in a two-heater mode without a fan until the cake is cooked through.

Final Product

The finished red bean salted egg mille-feuille has an enticing aroma. The outer layer is crispy, while the inside is soft, combined with the sweet and nutty red bean filling, along with the rich and fragrant salted egg, making it increasingly addictive.

What are you waiting for? Enjoy it with a hot cup of tea!