Taiwan Salted Egg Yolk Mooncake Pastry

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Preparation Time: 120 minutes
Servings: 20
Ingredients:
Outer Dough
200g Uni-President My Day Home Made Series Bread Flour
120g Water
​60g Lard
16g Fine Sugar 
4g Salt

Inner Dough
130g Uni-President My Day Home Made Series Bread Flour
80g Lard

Filling
20 Salted Egg Yolk
600g Tzong Hsin Red Bean/Taro Paste

Topping
Black Sesame

STEP 1

Preheat the deck oven at 150°C for upper and lower deck.

upper deck 210°C and lower deck 180°C.

Outer Dough
In a mixing bowl, add all outer dough ingredients and knead till the dough is smooth and elastic.

Place the dough in a bowl and cover with a cling wrap. Let the dough rest for 30 mins.

STEP 2

Inner Dough
While the Outer Dough is resting, add all Inner Dough ingredients in another mixing bowl, and knead into a dough.

Divide the inner dough into 10g each (about 20 pieces), and shape into a ball.

STEP 3

Divide the rested outer dough into 15g each (about 20 pieces), and shape into a ball.

STEP 4

Flatten the outer dough and wrap the inner dough. Form a ball.

Cover the dough with cling wrap and let it rest for 30 mins.

STEP 5

Spray the egg yolk with rice wine.

Bake at 150°C/150°C for 15-20mins then let it cool.

STEP 6

  1. Flatten the dough
  2. Roll the dough
  3. Cover the dough with a cling wrap and let it rest for 30 mins

STEP 7

Divide the red bean paste into 30g each and shape into a ball.

Flatten the paste and wrap the salted egg yolk. Form a ball.

STEP 8

  1. Press the centre of the dough roll
  2. Fold the sides towards the centre
  3. Flatten the dough with a roller
  4. Roll till the shape is round and evenly flat

STEP 9

Wrap the filling inside the dough and pinch the ends.

STEP 10

Brush the dough with egg wash and sprinkle some black sesame on top.

STEP 11

Bake at 210°C/180°C for 20-25 mins.

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