Egg Yolk Puff
These egg yolk pastries are irresistible—so flaky they crumble at a touch. The pastry layers are paper-thin, while the salted yolk centers are crumbly and rich with oil, filling every bite with savory aroma. Truly hard to stop at just one.
Ingredients
all-purpose flour
150 g (oil dough)
water
65 g
cake flour
120 g (shortening dough)
red bean paste
to taste
lard
60 g
fine sugar
5 g
salted egg yolks
20
Instructions
1
Step 1
Prepare the oil dough ingredients. (Makes 16 pieces.)
2
Step 2
Place in the bread machine, run the kneading program for 45 minutes, then add another 25-minute program.
3
Step 3
Brush the egg yolks with rum and let them marinate for a while.
4
Step 4
Place in a preheated oven at 180°C and bake for 4 minutes.
5
Step 5
Mix the shortening dough ingredients evenly and knead into a dough. Set aside.
6
Step 6
Divide the filling. Each red bean paste plus egg yolk portion should weigh 33 g in total.
7
Step 7
Roll the red bean paste into a ball, flatten it, wrap in an egg yolk, and roll into a ball.
8
Step 8
Seal the opening and roll round.
9
Step 9
Divide the rested oil dough into 18 g portions and roll round.
10
Step 10
Divide the shortening dough into 12 g portions. Roll round.
11
Step 11
Take an oil dough portion, flatten it, add a shortening dough portion, wrap into a ball with the seam facing up.
12
Step 12
Finish wrapping all portions with shortening dough. Cover with plastic wrap.
13
Step 13
Take a portion of the combined dough, roll it out into a tongue shape, and roll up from top to bottom into a cylinder.
14
Step 14
Complete all portions in order with the seam facing up, cover with plastic wrap, and rest for 15 minutes.
15
Step 15
Roll the rested dough out into a long strip again.
16
Step 16
Roll up from top to bottom into a small cylinder with the seam facing down.
17
Step 17
Rest for 20 minutes.
18
Step 18
Take a portion of rested pastry, seam facing up, press down in the middle with your thumb, then gather all sides toward the center to form a ball, then roll out into a circle.
19
Step 19
Flatten, roll into a circle, and wrap in the red bean paste and egg yolk filling.
20
Step 20
Seal the opening, roll round, with the seam facing down.
21
Step 21
Brush the surface evenly with egg yolk liquid twice. Sprinkle a pinch of black sesame seeds.
22
Step 22
Brush the surface evenly with egg yolk liquid twice. Sprinkle a pinch of black sesame seeds.
23
Step 23
Final presentation.
24
Step 24
Final presentation.
25
Step 25
Final presentation.
26
Step 26
Final presentation.
