Earl Grey Pineapple Egg Yolk Pastry
Earl Grey Pineapple Egg Yolk Pastries | Tea Meets Fruit Flaky layers of pastry wrap a sweet pineapple filling and mellow salted egg yolk, finished with a delicate whisper of bergamot—a refined take on a classic Chinese pastry.
Ingredients
all-purpose flour
135～140 g
sugar
30 g
lard
120 g (set aside 60 g for the oil paste)
ice water
65 g
cake flour
120 g
Earl Grey tea powder
2 g
Instructions
1
Step 1
140 g all-purpose flour + 30 g sugar + 60 g lard + 65 g ice water, mix well.
2
Step 2
Knead into a smooth dough that forms a thin film when stretched.
3
Step 3
Wrap in plastic wrap and let rest in the refrigerator for 30 minutes.
4
Step 4
120 g cake flour + 60 g lard
5
Step 5
2 g Earl Grey tea powder
6
Step 6
Mix until well combined.
7
Step 7
The oil paste is ready.
8
Step 8
240 g pineapple filling
9
Step 9
Take 20 g of pineapple filling and wrap it around a raw salted egg yolk.
10
Step 10
Shape into a ball, the filling is ready.
11
Step 11
Divide both the water-oil dough and the oil paste into 12 portions each, and shape each portion into a ball.
12
Step 12
Take one water-oil dough ball and wrap it around one oil paste ball.
13
Step 13
Shape into a ball.
14
Step 14
Flatten and roll out.
15
Step 15
Roll into an ox-tongue shape.
16
Step 16
Roll up each portion, cover with plastic wrap and let rest for 15 minutes.
17
Step 17
After resting, take one dough portion and roll it out into a long strip again.
18
Step 18
Roll it up.
19
Step 19
Press the center of the rolled dough lightly.
20
Step 20
Fold the dough in half.
21
Step 21
Roll into a round dough disc.
22
Step 22
Wrap the salted egg yolk pineapple filling inside.
23
Step 23
Use the area between your thumb and index finger to gather the dough edges upwards.
24
Step 24
Pinch the edges tightly to seal.
25
Step 25
Place the sealed side down, then brush the top with egg yolk wash.
26
Step 26
Sprinkle with black sesame seeds.
27
Step 27
The unbaked pastry is ready.
28
Step 28
Place in a preheated oven, middle rack, 180°C, bake for 30 minutes.
29
Step 29
Done.
30
Step 30
Take a photo of the finished pastry.
31
Step 31
Crispy, flaky and fragrant, with distinct layers that crumble when bitten, absolutely delicious.
