Egg Yolk Pastry

Taste: Sweet and fragrant; Technique: Baking; Time: Several hours; Difficulty: Advanced.

Detailed Steps for Making Egg Yolk Pastry

Soak the duck egg yolks in peanut oil overnight, place the salted duck egg yolks on parchment paper, spray some white wine, bake at 180 degrees Celsius for about 12 minutes until the duck egg yolks release oil, which is the key to delicious egg yolk pastry! Use this method to make the egg yolk pastry fragrant and tasty. Put the oil skin part (medium gluten flour: 210g lard: 90g powdered sugar: 15g water: 90g) into a stand mixer, beat until a smooth dough forms, about 15 minutes on speed 2~ Cover with plastic wrap and let it rest at room temperature for 30 minutes.

The oil core part (low gluten flour: 180g lard: 90g) is kneaded into a dough by hand and set aside covered with plastic wrap. Divide the oil skin into balls of 20g each, and the oil core into balls of 10g each. Flatten the oil skin, then tightly wrap the oil core inside. Roll the dough into a long strip, then roll it up and let it rest for 20 minutes.

Flatten the dough with your palm as shown, then roll it into a long strip again, roll it up, seal the edges facing down, and let it rest for 20 minutes. While it rests, prepare the filling.

Flatten the dough into a round disc with your fingers, place a portion of filling on it, push up the edges of the dough to wrap the filling tightly without air pockets, and shape it into a smooth round ball. Brush the surface with egg yolk, sprinkle with black sesame seeds. Preheat the oven to 180 degrees Celsius, then bake the egg yolk pastry on the middle rack with both top and bottom heat at 180 degrees Celsius for about 30 minutes, adjust the time according to your oven.

Your delicious egg yolk pastry is ready.