Main Ingredients:
Low-gluten flour: 290g; Butter: 135g; High-gluten flour: 50g; Powdered sugar: 40g.
Additional Ingredients:
Water: 75g; Red bean paste: 400g; Salted egg yolks: 8.
Taste: Sweet; Technique: Baking; Time: One hour; Difficulty: Easy.
Detailed Steps for Making Egg Yolk Pastry
Sift the dry ingredients for the oil dough, create a well, add water, mix well, then add butter, mix well to form the oil dough, wrap it in plastic and let it rest.
Sift the dry ingredients for the oil crust, add butter, mix well. Divide into 15 portions.
Divide the oil dough into 15 portions, wrap each oil crust with an oil dough, seal with the seam side down.
Flatten one dough ball with your hand, roll it out with a rolling pin.
Roll it up. Repeat this process for all oil crusts, cover with plastic wrap, let it rest for 20 minutes.
Divide the red bean paste into 15 portions, wrap each portion with 1/2 salted egg yolk.
Repeat steps 4 and 5 with the oil crust, roll it out in the longer direction, roll it up, cover with plastic wrap, let it rest for 20 minutes.
Roll out all the rested oil crusts into round discs, wrap with a portion of filling, shape it, place seam side down on a baking tray.
Brush the surface with egg yolk, preheat the oven to 200 degrees Celsius.
Place in the preheated oven at 200°C, bake for about 20 minutes until the surface turns golden brown.
