Lotus seed paste with egg yolk pastries, a classic Chinese dim sum, delight with their flaky crust and sweet, savory filling. Here’s a simple guide to crafting them at home.
Ingredients: For the dough, you’ll need 200g all-purpose flour, 80g lard, and 80ml ice water. For the filling, prepare 300g lotus seed paste, 4 salted egg yolks, and a tablespoon of cooking oil.
Steps:
1. Make the dough: Mix flour and lard until crumbly. Gradually add ice water, knead into a smooth dough, and rest for 30 minutes.
2. Prepare filling: Lightly coat salted egg yolks with oil and bake at 160°C for 5 minutes. Divide lotus paste into 4 portions, flatten each, and wrap a yolk inside.
3. Assemble: Roll dough into a thin rectangle, fold into thirds, and repeat twice. Roll out, cut into squares, and wrap lotus paste balls. Seal tightly, brush with egg wash, and score the top.
4. Bake: Preheat oven to 180°C. Bake for 25–30 minutes until golden brown. Cool completely before serving.
Tips: For flakier layers, keep dough cold. Adjust sugar in lotus paste to your taste. Enjoy these delicate pastries with tea for an authentic experience!
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