Traditional yolk pastry

Recipe for traditional yolk pastry

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
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

Traditional yolk pastry, recipe Rating: 4.5
Number of votes:102 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:

1. Divide red bean paste into 10 nos. of 30g portion . Wrap egg yolk up with red bean paste .

2. 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.

3. To prepare oil dough: Sift flour into another mixing bowl. Mix shortening with flour well. Do not knead this dough .

4. Divide water and oil dough into 10 portions . Each water dough should weigh 16g while each oil dough should weigh 15g .

5. On a lightly floured surface, roll out a water dough. Wrap an oil dough with this water dough to form a ball.

6. 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 .

7. 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

8. Repeat the same procedure for the remaining water and oil doughs.

9. 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 .

10. Bake in a preheated oven at 180 degC for 40 minutes or until it is golden brown.

11. Transfer pastries to a wire rack and let cool.