Red Bean Paste Egg Yolk Pastries

Name: Red Bean Paste Egg Yolk Pastries
Prep time: 1 h 30 min
Cook time: 40 min
Total time: 2 h 10 min
Cuisine: Chinese
Ingredients: 200 g Oil dough: medium-gluten flour; 70 g Lard; 80 g Water; 25 g Granulated sugar; 140 g Shortcrust pastry: low-gluten flour; 16 Salted egg yolks; 1 packet Red bean paste; Black sesame seeds, a pinch; 2 tbsp High-proof liquor; 1 Egg yolk (for wash)

It's the holiday season and Mid-Autumn Festival is here—time for traditional pastries and mooncakes. Are you ready, friends? For this important traditional festival, certain classic foods are always essential. Beyond the festive mooncakes, what else have you prepared? In today's recipe introduction, I'll share a top choice besides mooncakes—one that is extremely popular. Once you learn to make it, you'll have something truly worth showing off.

2h 10m

Hard

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Ingredients

Oil dough: medium-gluten flour 200 g

Lard 70 g

Water 80 g

Granulated sugar 25 g

Shortcrust pastry: low-gluten flour 140 g

Salted egg yolks 16

Red bean paste 1 packet

Black sesame seeds a pinch

High-proof liquor 2 tbsp

Egg yolk (for wash) 1

Instructions

Step 1

Before baking, take the salted egg yolks out and place them on a baking tray, then spray an appropriate amount of high-proof liquor over them to remove any fishy smell. Bake at 180°C with top and bottom heat on the middle rack for 8 minutes [please make appropriate adjustments based on your oven's characteristics]. Let cool after baking and set aside.

Step 2

First, begin making the oil dough. Pour the medium-gluten flour into a mixing bowl. Add the lard, granulated sugar, and water, then mix and knead until a gluten film forms. Place in a plastic bag and refrigerate for 30 minutes.

Step 3

While kneading the oil dough, use another bowl to make the shortcrust pastry. Add lard to the low-gluten flour, put on disposable gloves, and knead until evenly combined. Refrigerate for 30 minutes.

Step 4

Once the chilling time is up, take out the oil dough and shortcrust pastry and divide each into 16 equal portions.

Step 5

Then wrap the shortcrust pastry inside the oil dough, roll it out into a tongue shape, and roll it up. Cover with plastic wrap to prevent drying and let rest for 10 minutes.

Step 6

After the resting time, take out, press flat, then roll and roll again. Still cover with plastic wrap and let rest for 10 minutes.

Step 7

While the pastry is resting, wrap the salted egg yolks inside the red bean paste. The total weight per portion should be about 48g (yolk and bean paste combined).

Step 8

Fold the pastry in half, press flat, and roll out into a disc. Wrap in the filling, seal well, and place seam-side down. Be careful not to press too firmly when wrapping to avoid flattening the pastry and leaking the filling.

Step 9

Once everything is done, brush a layer of egg yolk wash on the surface. Let rest for 3 minutes, then brush another layer of egg yolk wash and sprinkle a pinch of black sesame seeds as garnish.

Step 10

Preheat the oven to 180°C in advance, and bake on the middle rack with top and bottom heat for 30 minutes [please adjust the time and temperature based on your oven's characteristics].

Step 11

When out of the oven, let cool, then pack into airtight packaging.

Step 12

For the best flavor and flakiness, it is recommended to let them sit sealed for 1 day before eating.

Step 13

Try it, you will love it!