Salted Egg Yolk Pastry (蛋黄酥)

蛋黄酥

Salted Egg Yolk Pastry (蛋黄酥) — Jiangsu-Zhejiang Dim SumJiangsu (English) home cooking.

Ingredients

• Low-protein flour (水油皮)
• Low-protein flour (油酥)
• Lard
• Lard (for paste)
• Water
• Salted duck egg yolks
• Red bean paste
• Egg wash

Instructions

1. Make water-oil dough: mix 120g flour, 45g lard, water. Knead smooth. Rest 30 min. (Dough should be soft and elastic, like a baby's cheek)
2. Make oil paste: mix 80g flour with 40g lard until smooth. Should be soft putty. (Paste should be smooth, no lumps, spreadable)
3. Prepare filling: wrap 30g red bean paste around each salted yolk. Chill 15 minutes. (Ball should be smooth and firm, not cracking)
4. Divide water-oil dough into 8. Roll each into circle. Place oil paste in center, wrap. (Seam must be sealed — any crack = oil paste leaks out)
5. Roll into oval, fold like letter, roll again, fold again. Rest 15 min. Repeat once. (After folds, dough should be cool — if warm, chill)
6. Roll into circle, place filling, wrap. Flatten slightly. Brush egg wash, sprinkle sesame. (Surface should be smooth — cracks will show after baking)
7. Bake at 180°C (350°F) for 25-28 minutes. Rotate halfway. Cool completely. (Pastry should be deep golden with visible layer separation)