bean paste and egg yolk crispy

How to Make Custard Bean Paste Egg Yolk Pastries

Custard bean paste egg yolk pastries, a beloved Chinese delicacy, combine flaky crusts, sweet red bean paste, and savory salted egg yolks. Here’s a simple guide to crafting these treats at home.

Ingredients: For the dough, you’ll need 200g all-purpose flour, 80g lard, and 80ml hot water. For the filling, prepare 250g red bean paste, 8 salted egg yolks (pre-baked until fragrant), and a glaze of 1 egg yolk + 1 tsp water.

Steps:

1. Make the dough: Mix flour and lard until crumbly. Gradually add hot water, knead into a smooth dough, and rest for 30 minutes.

2. Prepare filling: Divide the dough into 8 equal balls. Flatten each, wrap a baked egg yolk, and encase with red bean paste, sealing tightly.

3. Shape and bake: Roll the filled balls into oval shapes. Brush with egg glaze, score the top lightly, and bake at 180°C for 25–30 minutes until golden.

Tips: For flakier layers, ensure the lard is cold. Resting the dough prevents shrinkage. Adjust sweetness by adding sugar to the bean paste if desired.

These pastries are best enjoyed warm, with a crispy crust giving way to a rich, sweet-savory center. Perfect for tea or as a gift!