Salted Egg Yolk Lotus Paste Pastry

Name: Salted Egg Yolk Lotus Paste Pastry
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Ingredients: 150 g fine sugar (Ingredient A); 75 g lard (Ingredient A); 55 g margarine (Ingredient A); 5 g baking powder (Ingredient A); 300 g cake flour (Ingredient B); 1 g baking soda (Ingredient B); 10 salted egg yolks (Ingredient C); 300 g lotus seed paste (Ingredient C); a pinch sliced almonds

Crispy baked pastry filled with salted egg yolk and lotus seed paste, topped with sliced almonds before baking.

1h 15m

Easy

0 favorites

Ingredients

fine sugar (Ingredient A) 150 g

lard (Ingredient A) 75 g

margarine (Ingredient A) 55 g

baking powder (Ingredient A) 5 g

cake flour (Ingredient B) 300 g

baking soda (Ingredient B) 1 g

salted egg yolks (Ingredient C) 10

lotus seed paste (Ingredient C) 300 g

sliced almonds a pinch

Instructions

Make the dough

Mix Ingredient A and stir until the fine sugar dissolves. Add Ingredient B and gently press and knead until evenly combined to form a dough. Set aside.

Prepare the filling

Bake the salted egg yolks in the oven at 130°C for about 5 minutes. Remove and let cool, then cut each yolk in half. Wrap each half with 15 g of lotus seed paste to form the filling.

Shape the pastries

Divide the dough from Step 1 into portions of 30 g each. Flatten each portion with the palm, wrap with the filling, roll into balls, and place them on a greased baking sheet. Repeat until all ingredients are used up.

Bake

Brush the surface of the pastries from Step 3 with egg yolk, sprinkle sliced almonds on top, and bake in the oven. First bake at 200°C for about 5 minutes, then continue at about 160°C for about 30 minutes until done.