Axquisite, where the better place you bake from
Salted Egg Yolk Pastry
Preparation Time: 120 minutes
Servings: 10 persons
1. Oil Dough
200g Uni-President My Day Home Made Series Bread Flour
16g Fine Sugar
3. Oil Pastry
130g Uni-President My Day Home Made Series Bread Flour
20 Egg Yolk
600g Tzong Hsin Red Bean/Taro Paste
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.
Mix well for all the ingredients of oil pastry, divide the oil pastry into portions, 10g each, 20 portions in total.
Divide the rested oil dough into portions, 15g each, 20 portions in total.
Flatten the oil dough and wrap up with oil pastry, rest the dough for 30min by covering it with cling film.
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.
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.
Wrap the egg yolk with 30g red bean/taro paste.
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.
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.
Wrap the filling with the pastry carefully.
Egg wash the pastry and garnish with black sesame.
Bake at 210°C/180°C in a deck oven, for 20-25min.