Rose Egg Yolk Pastry
Rose Egg Yolk Pastry | Irresistible Classic Chinese Romance
Delicate pink flaky pastry, layered for an ultra-crisp, crumbly texture that flakes off easily. Fragrant rose aroma wraps around smooth, dense red bean paste, with a savory, soft, sandy-chewy salted egg yolk tucked inside. It’s sweet without being cloying, embodying the unique gentle charm of traditional Chinese pastries. A homemade treat that lets you savor romance with every bite. #RoseEggYolkPastry #NoDietingDuringNationalDayHoliday
Ingredients
all-purpose flour
140 g
sugar
30 g
lard
125 g (60 g for pastry)
water
60 g
low-gluten flour
120 g
cactus fruit powder
3 g
dried rose flowers
2 g
Instructions
1
Step 1
Combine all water-oil dough ingredients evenly: 140 g all-purpose flour + 30 g sugar + 65 g lard + 60 g water.
2
Step 2
Mix all water-oil dough ingredients evenly, then knead by hand into a smooth dough.
3
Step 3
Move to a pastry mat and knead out a slightly thick glove membrane.
4
Step 4
Wrap with plastic wrap.
5
Step 5
Now make the pastry: 120 g low-gluten flour + 60 g lard.
6
Step 6
Add 3 g cactus fruit powder.
7
Step 7
Add 2 g dried rose flowers.
8
Step 8
Mix evenly.
9
Step 9
The pastry is ready; wrap it with plastic wrap.
10
Step 10
Place the water-oil dough and the pastry together in the refrigerator chiller and rest for half an hour.
11
Step 11
Take 25 g red bean paste and wrap it around a salted egg yolk.
12
Step 12
Roll into a ball; the filling is ready.
13
Step 13
Divide the rested water-oil dough into 12 small portions (25 g each).
14
Step 14
Also divide the pastry into 12 portions (15 g each).
15
Step 15
Roll each into a ball separately; keep covered with plastic wrap the entire time to prevent drying out.
16
Step 16
Take one water-oil dough portion and enclose one pastry portion.
17
Step 17
Roll into a ball.
18
Step 18
Flatten and roll out.
19
Step 19
Roll up from top to bottom.
20
Step 20
Rest for 15 minutes.
21
Step 21
Roll out again.
22
Step 22
Roll up.
23
Step 23
Press down in the middle.
24
Step 24
Fold in half.
25
Step 25
Roll into a round sheet.
26
Step 26
Wrap in the salted egg yolk red bean paste filling.
27
Step 27
Pinch to seal and round into a ball.
28
Step 28
Dip in egg wash.
29
Step 29
Dip in white sesame seeds.
30
Step 30
The raw pastries are ready; arrange them into the baking tray one by one.
31
Step 31
Bake at 180°C top and bottom heat, middle rack, for 30 minutes.
32
Step 32
Done.
33
Step 33
Layers of flaky pastry — absolutely delicious.
