During the Mid-Autumn Festival, people often indulge in traditional mooncakes such as five-nut mooncakes or lotus seed paste mooncakes.
After enjoying these for a while, they can become a bit monotonous. So, every year, I make a few different varieties of mooncakes, such as durian mooncakes, Oreo mooncakes, taro mooncakes, and snow skin mooncakes.
These alternatives are not only visually appealing but also incredibly delicious, making them perfect for gifting or enjoying yourself.
Of course, Salted Egg Yolk Pastry is easy to store and has a unique flavor that everyone loves. This is one of the reasons why it has such a large presence in the market.
What is Salted Egg Yolk Pastry?
Salted Egg Yolk Pastry is a traditional Chinese pastry that is round in shape and golden in color, often topped with sesame seeds.
It consists of multiple layers of flaky dough wrapped around salted egg yolk and other fillings, such as red bean paste. The combination of sweet and savory flavors, along with its flaky and crumbly texture, makes it irresistible.
The dough is made with all-purpose flour for the oil dough and cake flour for the shortening dough, with lard often used as the fat.
It is a popular snack and a common gift during holidays, holding an important place in Chinese pastry culture.
The layers of crispy pastry wrapped around the rich, savory salted egg yolk and sweet red bean paste are enough to make anyone’s mouth water.
Making Salted Egg Yolk Pastry at home allows you to enjoy both the process of baking and the delight of tasting freshly baked pastries.
Recipe for Salted Egg Yolk Pastry
This recipe makes 12 pieces of Salted Egg Yolk Pastry.
Ingredients
For the oil dough:
- 120g all-purpose flour
- 25g sugar
- 42g lard
- 46g water
For the shortening dough:
- 90g cake flour
- 45g lard
For the filling:
- 12 salted egg yolks
- Red bean paste (enough for 25g per filling, totaling 300g for 12 pastries)
Ingredient Functions and Characteristics
Oil Dough:
- All-purpose flour:Provides the right texture and elasticity for the oil dough, allowing it to stretch and wrap the shortening dough without breaking.
- Sugar:Adds sweetness and enhances the dough’s elasticity, helping to balance the savory filling.
- Lard:Crucial for achieving a flaky, crispy texture in the oil dough.
- Water:Used to form the dough, the right amount ensures a smooth and workable dough.
Shortening Dough:
- Cake flour:Has a low protein content, resulting in a soft, crumbly texture when mixed with lard. This helps create the delicate layers in the pastry.
- Lard:Creates the flaky texture, ensuring the dough becomes light and crisp when baked.
Filling:
- Salted egg yolk:The core of the pastry, providing a unique savory flavor that complements the sweetness of the red bean paste.
- Red bean paste:Smooth and sweet, it pairs beautifully with the salted egg yolk to balance the savory and sweet elements of the pastry.
Step-by-Step Instructions
- Prepare the Oil Dough and Shortening Dough:
- For the oil dough, mix the all-purpose flour, sugar, lard, and water in a bowl. Stir to combine, then knead by hand until the dough is smooth and elastic (about 10-15 minutes). Cover and refrigerate for 30 minutes.
- For the shortening dough, combine the cake flour and lard. Knead until smooth and refrigerate for 30 minutes.
- Prepare the Filling:
- Gently bake the salted egg yolks for 5 minutes at 180°C (350°F) to remove any excess moisture and enhance their flavor.
- Once cooled, wrap each salted egg yolk in 25g of red bean paste, creating 12 small filled balls.
- Wrap the Shortening Dough in Oil Dough:
- Divide both the oil dough and shortening dough into 12 portions.
- Roll out each portion of oil dough into a thin circle, and place a piece of shortening dough in the center.
- Wrap the shortening dough completely in the oil dough and pinch the edges to seal.
- Roll and Rest:
- Roll the dough into an oval shape, about 10–12 cm in length, using a rolling pin. When rolling, make sure to apply even pressure and roll from the center toward the edges to prevent the oil skin from tearing.
- Once rolled out, take one end of the dough and roll it up into a small log. Let the rolled dough rest for 15 minutes.
- After resting, roll the dough out again, this time extending it to about 12–15 cm in length. Then, roll it up once more and let it rest for another 15 minutes.
- Shape the Pastries and Bake:
- After the final resting period, roll each dough into a circle, place a red bean paste and salted egg yolk filling in the center, and seal the dough tightly.
- Brush the top with egg wash and sprinkle with sesame seeds.
- Bake in a preheated oven at 170°C (340°F) for about 30 minutes, or until golden brown and flaky.
Key Features of the Finished Pastry:
- Distinct Layers:The multiple folding and resting processes create clear, flaky layers. When baked, these layers expand and separate, giving the pastry its characteristic crispy texture.
- Crispy and Crumbly:The use of lard in both the oil dough and shortening dough ensures a flaky, melt-in-your-mouth texture.
- Rich Flavor:The savory salted egg yolk and sweet red bean paste create a delicious balance of flavors, enhanced by the crispy, flaky layers of pastry.
Common Questions and Troubleshooting:
- How to prepare salted egg yolks?Simply spray the salted egg yolks with a little white wine to remove any fishy smell, then bake for 5 minutes at 180°C.
- Can I substitute the lard?Yes, you can replace lard with butter or vegetable oil, but lard gives the best flaky texture.
- Can I use regular flour for both doughs?It’s important to use all-purpose flour for the oil dough and cake flour for the shortening dough to get the desired flaky texture.
Conclusion
Try making this delicious Salted Egg Yolk Pastry at home. Once you taste the fresh, golden pastry with its rich, savory filling and crispy layers, you’ll see why it’s so beloved by many!
Salted Egg Yolk Pastry: A Traditional Homemade Delight
Ingredients
For the oil dough:
- 120 g all-purpose flour
- 25 g sugar
- 42 g lard
- 46 g water
For the shortening dough:
- 90 g cake flour
- 45 g lard
For the filling:
- 12 salted egg yolks
- Red bean paste enough for 25g per filling, totaling 300g for 12 pastries
Instructions
Prepare the Oil Dough and Shortening Dough:
- For the oil dough, mix the all-purpose flour, sugar, lard, and water in a bowl. Stir to combine, then knead by hand until the dough is smooth and elastic (about 10-15 minutes). Cover and refrigerate for 30 minutes.
- For the shortening dough, combine the cake flour and lard. Knead until smooth and refrigerate for 30 minutes.
Prepare the Filling:
- Gently bake the salted egg yolks for 5 minutes at 180°C (350°F) to remove any excess moisture and enhance their flavor.
- Once cooled, wrap each salted egg yolk in 25g of red bean paste, creating 12 small filled balls.
Wrap the Shortening Dough in Oil Dough:
- Divide both the oil dough and shortening dough into 12 portions.
- Roll out each portion of oil dough into a thin circle, and place a piece of shortening dough in the center.
- Wrap the shortening dough completely in the oil dough and pinch the edges to seal.
Roll and Rest:
- Roll the dough into an oval shape, about 10–12 cm in length, using a rolling pin. When rolling, make sure to apply even pressure and roll from the center toward the edges to prevent the oil skin from tearing.
- Once rolled out, take one end of the dough and roll it up into a small log. Let the rolled dough rest for 15 minutes.
- After resting, roll the dough out again, this time extending it to about 12–15 cm in length. Then, roll it up once more and let it rest for another 15 minutes.
Shape the Pastries and Bake:
- After the final resting period, roll each dough into a circle, place a red bean paste and salted egg yolk filling in the center, and seal the dough tightly.
- Brush the top with egg wash and sprinkle with sesame seeds.
- Bake in a preheated oven at 170°C (340°F) for about 30 minutes, or until golden brown and flaky.
