SUGARMAN Egg Yolk Pastry

Egg Yolk Pastry

Oil skin material

plain flour

200g

Lard

74g

powdered sugar

30g

warm water

75g

low-gluten flour

160g

Lard

80g

Egg yolk

20

red bean paste

500g

Surface

decoration

yolk liquid

Appropriate

amount

Black sesame

Appropriate

amount

Take one portion, fold it in half, press down the middle with your thumb, and pinch both ends tightly. Flatten and roll out the dough.

Production method

• Mix the oil skin materials and knead until the film can be pulled out. After kneading into a round shape, cover it with cling film and let it rest for 20 minutes.

• Mix and knead the oil pastry ingredients evenly.
• Divide the shortcrust pastry into six equal parts 
• The oil skin was also evenly divided into six parts. 
• Take a portion of the oil crust, flatten it and wrap it in a portion of the oil pastry.
• When wrapping, slowly push the oil skin upwards until it is fully wrapped and the opening is tightly pinched.
• Roll it out from the middle to both ends with a rolling pin, try to make it as long as possible, and roll it up from bottom to top.
• After all are rolled up, cover with cling film and let it rise for 20 minutes.
• While waiting for it to rise, divide the red bean paste filling into 23 grams each, roll them into round shapes, flatten them, and then wrap them with salted egg yolks.
• Wrap it tightly and roll it into a round shape by hand.
• Roll it up again, cover it with cling film and let it rise for another 20 minutes.
• Roll it up again, cover it with cling film and let it rise for another 20 minutes.
• After the proofing is completed, use a sharp knife to cut everything in two from the middle.
• Take half a roll and flatten it with your palm first. Then, roll it out with a rolling pin, making the middle thicker and the edges thinner. Try to concentrate the circles in the center as much as possible.
• Fill it with red bean paste and egg yolk filling.
• Slowly close the opening and pinch it tightly. 
• Wrap it up with the opening facing down and shape it into a uniform round ball by hand.
• Place it on a baking tray and bake in a preheated oven at 170 degrees for about 25 minutes.