Traditional yolk pastry
Recipe for traditional yolk pastry
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Recipe intro
Traditional yolk pastry is a classic recipe that has been passed down through generations. This delectable treat is known for its flaky, buttery crust and rich, creamy filling made from egg yolks. With a total cooking time of 60 minutes and 504 calories per serving, this recipe is perfect for indulging in a traditional dessert.Keywords: traditional, yolk pastry, flaky crust, creamy filling, and indulgent dessert.
Traditional yolk pastry details
INGREDIENTS:Filling:
300g red bean paste @ 30g for each pastry
10 nos. duck egg yolks
Water dough @ 16g:
50g Rose/all-purpose flour
35g cake/superfine/high ratio flour
30g shortening
15g icing sugar
30g water
Oil dough @ 15g:
100g cake/superfine/high ratio flour
50g shortening
A little black sesame seeds, for decoration
1 egg yolk, for brushing
METHOD:
- Divide red bean paste into 10 nos. of 30g portion . Wrap egg yolk up with red bean paste .
- To prepare water dough: Sift flours and icing sugar into a mixing bowl. Add shortening to flour mixture. Make a well in the middle and gradually pour in the water . Mix well and lightly knead for about 1 minute until a non-sticky dough is formed. Leave the dough aside and go on to prepare oil dough.
- To prepare oil dough: Sift flour into another mixing bowl. Mix shortening with flour well. Do not knead this dough .
- Divide water and oil dough into 10 portions . Each water dough should weigh 16g while each oil dough should weigh 15g .
- On a lightly floured surface, roll out a water dough. Wrap an oil dough with this water dough to form a ball.
- Use a rolling pin to roll out the dough in Step 5. Roll as swiss-roll . Give the dough a quarter turn and roll out the dough length wise again. Roll as swiss-roll .
- Roll out the dough in Step 6into a circle, such that the edges are thinner than the centre. Wrap red bean paste ball and seal edges
- Repeat the same procedure for the remaining water and oil doughs.
- Place yolk pastries on a baking tray lined with grease-proof baking sheet . Brush top of pastries with beaten egg yolk . Decorate with sesame seeds .
- Bake in a preheated oven at 180 degC for 40 minutes or until it is golden brown.
- Transfer pastries to a wire rack and let cool.
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