Egg Yolk Flavored Snowflake Pastry

Taste: Savory; Technique: Stir-fry; Time: Half an hour; Difficulty: Moderate.

Steps for Cooking Egg Yolk Flavored Snowflake Pastry

Finished Product

Prepare all the ingredients, and make sure you have everything you need. Marshmallows have a short setting time, so it’s important to be prepared in advance to avoid chaos.

Prepare all the necessary tools. If you don’t have gloves, you can use a silicone kneading mat for shaping. Make sure everything is within reach to avoid any mishaps.

Roast the mixed nuts in the oven at 160 degrees Celsius for about 15 minutes until fragrant, then remove from the oven.

Use a non-stick pan to melt the butter and salt over low heat, stirring constantly until melted.

Add the marshmallows and stir-fry over low heat, pressing down constantly until melted.

Once the marshmallows have melted, quickly and continuously stir the mixture in a circular motion with a scraper until the mixture can be lifted with the scraper and forms a straight line with a flowing texture. It’s important to fully integrate the marshmallows and butter at this stage, or the mixture will be sticky when shaping, which can be frustrating.

Add the milk powder and stir constantly over low heat until fully integrated. If the temperature is high, turn off the heat after the butter and marshmallows have fully melted. If the temperature is low, turn off the heat after the milk powder has fully dissolved.

After mixing the milk powder thoroughly, turn off the heat. The color of the marshmallows will turn white, resulting in a soft finished product. If you prefer a harder finished product, fry the marshmallows until they turn slightly yellow. Personally, I prefer a softer texture.

Add the cooked egg yolks and stir until fully integrated. It’s important to use cooked egg yolks, whether steamed or baked, and then crushed with a blender.

Add the mixed nuts and dried cranberries and stir briefly.

Add the small biscuits and stir briefly.

Stir briefly again.

Pour the mixture onto a silicone mat and let it cool until it’s no longer sticky. Then, use the mat to fold the mixture two or three times, or wear gloves and fold it by hand a few times.

Place the mixture in a 28cm square baking pan. When shaping, use a hard scraper to press the edges of the finished product tightly and then use a rolling pin to smooth the surface. In short, shape it into a square shape!

Flip it over onto a cutting board.

Remove the parchment paper.

Sift the milk powder over the top.

Cut it into thin strips.

Then cut it into small pieces.

Finished Product

Finished Product

If you don’t have a sealing machine, use an electric “hair straightener” to seal and package it for gifting.