Egg yolk pastries, with their flaky crust and sweet-salty filling, are a beloved Chinese treat. Here’s a simple guide to making them at home.
Ingredients: For the pastry, you’ll need 250g all-purpose flour, 100g lard, and 80ml ice water. For the filling, prepare 100g lotus seed paste, 8 salted egg yolks (pre-baked), and 2 egg yolks for glazing.
Steps:
1. Make the water crust: Mix flour and lard, gradually add ice water, and knead into a smooth dough. Rest for 30 minutes.
2. Prepare the filling: Divide the lotus paste into 8 portions, each wrapping a salted egg yolk.
3. Shape the pastry: Roll the dough into a thin sheet, cut into circles, and wrap each filling. Pinch the edges tightly to seal.
4. Bake: Brush the tops with egg yolk, sprinkle with sesame seeds, and bake at 180°C for 25-30 minutes until golden.
Tips: Use high-quality lotus paste for better flavor. Ensure the dough is well-rested for a flaky texture. Enjoy these golden pastries with tea or as a dessert!
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