[ Prep Time: 1 hr | Baking Time: 20 min | Serving: 8 ]
Salted egg yolk pastry is a traditional Chinese pastry. It is made by encasing salted duck egg yolk in sweetened red bean paste and then wrapping in the flaky pastry. This recipe introduces a soft and chewy layer of mochi to further enhance the texture of this classic pastry.
1 Tsp Black Sesame
250 g Red Bean Paste
85 g Lard
25 g White Sugar
8 Salted Egg Yolk
2 Eggs Yolk
100 g Plain Flour
80 g Cake Flour
60 g Glutinous Rice Flour
20 g Tapioca Flour
100 mL Milk
100 mL Vodka
40 mL Water
1. Preheat oven to 180 °C.
2. Soak salted egg yolks (8 pcs) with vodka (100 mL) for 10 min.
3. Bake the salted egg yolk at 180 °C for 10 min.
4. Prepare pastry dough by mixing lard (30 g), white sugar (15 g), water (40 mL) and plain flour (100 g). Cover with cling film and set aside.
5. Prepare lard dough by mixing lard (40 g) and cake flour (80 g). Cover with cling film and set aside.
6. Prepare mochi by mixing glutinous rice flour (60 g), tapioca flour (20 g), white sugar (10 g) and milk (100 mL). Cover and steam over medium heat for 20 min. Mix with lard (15 g) and set aside to let it cool.
7. Divide red bean paste (250 g) into eight equal portions, wrap one egg yolk with one portion of red bean paste.
8. Divide the mochi into eight equal portions, wrap one portion of red bean filling with one portion of mochi.
9. Place a portion of the lard dough in the pastry dough and wrap it up.
10. Roll out each portion, then it roll-up. Repeat this process again with the rolled-up pastry.
11. Roll the pastry into a circle. Wrap the filling with the pastry and place the pastry with the seam side down on a baking tray.
12. Brush whisked egg yolks (2 pcs) on the surface of the pastries, sprinkle with black sesame seeds and bake at 180 °C for 20 minutes.
Salted duck egg yolks are available in the frozen food section in most Asian grocery stores.
Lard could be substituted with vegetable oil.