Butter Version Egg Yolk Pastry
I love butter-based flaky pastry—it's wonderfully fragrant. Although it doesn't flake quite as well as a lard-based version, the results are very close, with no gamey smell and plenty of rich, milky flavor.
Ingredients
black sesame seeds
a small amount
beaten egg yolk
as needed
Instructions
1
Step 1
Soften the butter, knead the ingredients for the water-oil dough into a smooth dough; it is best to knead until a thin film forms to prevent the pastry layers from breaking easily. Wrap with plastic wrap and let rest for 30 minutes. (I made double the amount, and used a bread machine for kneading.)
2
Step 2
Knead the ingredients for the flaky pastry into a ball, then let rest for 30 minutes. (The softness of the flaky pastry and water-oil dough should be consistent.)
3
Step 3
Place the salted egg yolks in the oven and bake at 350F/180C for 6-8 minutes. (I did not have enough salted eggs I had cured, so I purchased a pack of vacuum-sealed salted egg yolks.)
4
Step 4
Divide the mung bean paste filling into 30g portions, wrap one salted egg yolk in each portion, and roll into a ball.
5
Step 5
Divide the flaky pastry into portions of approximately 11g each.
6
Step 6
Divide the water-oil dough into 20g portions.
7
Step 7
Take one portion of water-oil dough, press it into a round disc by hand, place the flaky pastry portion on top, and wrap it tightly.
8
Step 8
Wrap all portions.
9
Step 9
Take one portion, press it slightly flat by hand, use a rolling pin to roll from the center upward, then roll from the center downward. Do not roll back and forth, as this can easily cause the pastry layers to break.
10
Step 10
Roll it up.
11
Step 11
After wrapping all portions, let rest for 15 minutes. Cover with plastic wrap to prevent drying. (I made a large batch, so after wrapping all portions, I did not let them rest and continued rolling from the first one.)
12
Step 12
Take a small rolled dough, press it slightly flat by hand with the sealed side facing up.
13
Step 13
Use a rolling pin to roll from the center upward, then roll from the center downward again.
14
Step 14
Roll it up.
15
Step 15
After rolling all portions, let rest for 15 minutes.
16
Step 16
Take one piece, press the center with your finger, bring the two ends toward the center, then press flat downward. (As shown in the image)
17
Step 17
Use a rolling pin to roll it into a round shape.
18
Step 18
Wrap with the filling.
19
Step 19
Arrange them on a baking tray.
20
Step 20
Mix the egg yolk with one teaspoon of egg white evenly, and use this mixture to brush the surface of the pastries.
21
Step 21
Brush the surface of the egg yolk pastries with the egg mixture, applying two coats. Sprinkle with black sesame seeds.
22
Step 22
Place in the preheated oven and bake at 350F/180C for 35-35 minutes.
23
Step 23
Once baked, remove from the oven.
24
Step 24
Very crispy and flaky.
25
Step 25
The layers are distinct.
