Oil Dough:
Sugar: 15g; Water: 90ml; Butter: 70g; High Gluten Flour: 200g.
Water Dough:
Low Gluten Flour: 140g; Butter: 75g.
Ingredients:
White Wine: Appropriate amount; Duck Egg Yolk: 18; Egg Yolk: 1; Sesame: Appropriate amount; Bean Paste: 450g.
Flavor: Milky; Technique: Baking; Time: Several hours; Difficulty: Simple.
Detailed Steps for Cooking Egg Yolk Pastry
At this point, we soak the duck egg yolks in white wine, roll them and place them on a baking tray. Bake at 150 degrees for 7-8 minutes. Pay attention to the egg yolks. If they start to release oil, turn off the heat. Otherwise, the egg yolks will become hard. Let them cool and set aside.
When the dough has risen, divide the bean paste into 18 portions, each weighing 25g. Then, put a whole egg yolk into each portion of bean paste (wear gloves)! It is best to refrigerate the bean paste for a while before using it, otherwise it will become soft and sticky!
Divide the oil dough into 18 portions, each weighing about 18g (you can also weigh the dough into 18 portions first); divide the water dough into 18 portions, each weighing about 12g. Then, press the oil dough into a round disc and wrap the water dough inside.
Press and roll the dough into a tongue shape, and roll it up from top to bottom. Fold it in half from the middle and press it into a flat shape with a thick middle and thin edges. Wrap the bean paste in the dough with the sealed side facing down and place it on a baking tray.
Preheat the oven to 180 degrees, brush the surface of the egg yolk pastry with egg liquid, and sprinkle with black sesame seeds!
Bake in the oven at 180 degrees for 39 minutes! (After baking for about 10 minutes, brush the egg liquid again. The color will be very beautiful! Pay attention to the color. If the color is slightly dark, you can cover it with tin foil!)
Cool the egg yolk pastry and take a bite. It is crispy and delicious!
