Axquisite, where the better place you bake from
Salted Egg Yolk Pastry
Preparation Time: 120 minutes
Servings: 10 persons
Ingredients:
1. Oil Dough
200g Uni-President My Day Home Made Series Bread Flour
120g Water
60g Lard
16g Fine Sugar
4g Salt
3. Oil Pastry
130g Uni-President My Day Home Made Series Bread Flour
80g Lard
3. Filling
20 Egg Yolk
600g Tzong Hsin Red Bean/Taro Paste
4. Garnish
Black Sesame
Step 1
Put all the ingredients for oil dough into a mixing bowl, knead it until it forms a smooth, soft, and shiny dough,. Rest the dough for 30min.
Step 2
Oil Pastry:
Mix well for all the ingredients of oil pastry, divide the oil pastry into portions, 10g each, 20 portions in total.
Step 3
Oil Dough:
Divide the rested oil dough into portions, 15g each, 20 portions in total.
Step 4
Flatten the oil dough and wrap up with oil pastry, rest the dough for 30min by covering it with cling film.
Step 5
Filling:
Spray the egg yolk with rice wine, bake at 150°C in a deck oven for both upper heat and lower heat, for 15-20min, then let it cool down.
Step 6
Roll out the dough to each portion, then roll up like making swiss roll. Rest the dough for 30min by covering it with cling film.
Step 7
Wrap the egg yolk with 30g red bean/taro paste.
Step 8
Repeat the process of rolling out the dough to each portion, then roll up like making swiss roll. Rest the dough for 30min by covering it with cling film.
Step 9
Press the dough with finger as pic 1 shown, fold the vortex on both sides inward, and roll the dough into a round shape with a rolling pin.
Step 10
Wrap the filling with the pastry carefully.
Step 11
Egg wash the pastry and garnish with black sesame.
Step 12
Bake at 210°C/180°C in a deck oven, for 20-25min.