why do you use egg yolks and molasses in baking?

Answer 1

To bake things

Answer 2

Egg yolkd are used for it's binding qualities as well as it's color. Brown eggs have a darker yellow color and can have a better flavor than regular onesCreme Anglais for example is made with
33-36% heavy cream
vanilla beans
sugar
egg yolks
pinch of salt (yes salt in a sweet dish, it just brings the flavors out)
You would heat the cream with the vanilla beans and let it basically let it steep for at least 15 minutes
In a bowl the egg yolks and sugar are mixed and beaten well, when the cream is ready strain the bean out and gradually add it to the egg yolks (if you add the eggs to the hot liquid....scrambled eggs baby...no good.) so by slowly adding the hot liquid to the eggs you bring the tempurature of the eggs up slowly. Once all the liquid is added put the liquid back on the heat and stir until the anglais thickens (without scrambling the eggs and that's the trick) A cooking thermometer would be handy. Once the temp gets to 155 degrees it should be thickening by then.
I hope that explains egg yolks.
As for molassas it is made from cane sugar and is used for its deep flavor profile as well as a sweetener and for texture. Voila!!