Egg yolk pastry（蛋黃酥） is a kind of mooncake unique to Taiwan. People eat mooncakes during the Mid-Autumn Festival, because mooncakes just like the full moon on that day symbolize family reunion. The appearance of the egg yolk pastry is very similar to the full moon, so it gradually becomes one of the most popular gift choice on Mid-Autumn Festival. Follow Go Taiwan Lab, let’s make our homemade yolk pastry today!
Thanks to Miss Ju Ju for authorizing us to translate and share this awesome recipe with our readers. If you like her recipe, please follow her on icook!
(This recipe can make 10 yolk pastries)
- Water Dough
- Clarified Butter – 35g
- All Purpose Flour – 67g
- Powdered Sugar – 15g
- Water – 37g
- Cake Flour – 15g
- Oil Dough
- Cake Flour – 115g
- Clarified Butter – 52g
- 10 Salted Egg Yolks
- Red Bean Paste – 225g
- Rum – 10g
- Egg Yolk Liquid
- Egg Yolk – 34g (2 eggs)
- Water – 3.4g
- Black Sesame – 6g
Yolk Pastry Making Process
STEP 1: Prepare The Ingredients
The photo below shows all the ingredients we need. After washing your hands and preparing these ingredients, we can start to make our yolk pastry.
STEP 2: Make Salted Egg Yolks
Preheat the oven at 150C for 20 minutes. The raw salted egg yolks are lightly coated with rum, and spray another layer of rum on the surface of the yolks before putting in the oven. Then bake them for 5 to 7 minutes until they are bubbling. Take them out of the oven and set aside to cool.
STEP 3: Make Water Dough
Mix the all purpose flour, cake flour, clarified butter (cut into small pieces), and powdered sugar together to form a dough. Add water to the dough and keep kneading until it turns into a smooth ball. At this time the dough will not stick to your hands. Put the dough in a plastic bag and seal it (slightly flatten the dough, it will be better to rise). Let the dough rise in the refrigerator for 30 minutes.
STEP 4: Make Oil Dough
Add the clarified butter to the cake flour. Use a dough scraper to chop the clarified butter in order to better mix with cake flour. Cut the dough into larger pieces and pile them up. Use your palm to press the dough, repeat several times until it is even. (comparing to the water dough, oil dough is a bit stickier) Put the oil dough in a plastic bag and seal it. Let the dough rise in the refrigerator.
STEP 5: Wrap The Salted Egg Yolk With Red Bean Paste
The filling of an egg yolk pastry is 34 grams, including a salted egg yolk we made in STEP 2 and some red bean paste. Round the red bean paste and flatten it. Wrap a yolk into the red bean paste. The red bean paste will only cover 90% of the yolk. Therefore, there is a bit of salted egg yolk exposed at the bottom. Round the filling ball and freeze it for later use. (After the filling is frozen, it will become hard, so it is better to handle it in the later steps.)
STEP 6: Divide The Dough Into 10 Portions
Take the risen doughs out of the refrigerator. Divide the water dough and the oil dough into 15 grams per portion. Slightly round the dough and use a plastic wrap or an upside-down steel basin to cover the doughs in order to avoid air drying.
STEP 7: Assemble Water Dough And Oil Dough (1)
Flatten the water dough and wrap an oil dough into it. Use your purlicue to better wrap the dough, then use your finger to pinch and seal the dough. It will be like a xiaolongbao look. Use a plastic wrap or an upside-down steel basin to cover the doughs until you finish all of them.
STEP 8: Assemble Water Dough And Oil Dough (2)
Take out a mixed dough and place it with the seal facing up. Use your palm to slightly press the dough. Set the middle of the dough as the starting point, roll the dough upwards (toward the opposite direction) and downwards (toward yourself). The thickness of the dough is even. Roll up the dough from top to bottom with the palm, the ending point is facing up. Use a plastic wrap or an upside-down steel basin to cover the doughs, and let the doughs rise for 15 minutes.
At this time you can also preheat the oven at 180C for 30 minutes.
STEP 9: Assemble Water Dough And Oil Dough (3)
With the ending point upwards, gently pull the dough up and down and press it with your palm. Roll the dough upwards and downwards from the middle of the dough. It will become a flat dough which length is about 20 cm. Roll up the dough from top to bottom with your palm. Use a plastic wrap or an upside-down steel basin to cover the doughs, and let the doughs rise for 15 minutes.
STEP 10: Make Egg Yolk Liquid
Beat the egg yolks, add water and mix well. Sift the liquid and use plastic wrap to cover the basin. (Once the egg yolks expose to air, it will easily form a thin layer on the surface.)
STEP 11: Roll The Dough (1)
With the ending point upwards, slightly press the middle of the dough. Use your fingers to pinch the dough from both sides (nail shape) to the center. Shape the dough into a round shape, then flatten it gently with your palm.
STEP 12: Roll The Dough (2)
Place the junction upwards. Use a rolling pin to spread the dough from middle to the top, then roll the dough downwards from the middle point. Do not roll it back and forth. Turn the dough 90 degrees, then roll the dough up and down in the same way as just before. The dough will become a circle now. Remember don’t make it too large, or the pastry layer will be lost. It’s better to be a bit bigger than the size that can just coat the filling.
STEP 13: Wrap The Filling With The Dough (1)
Put the filling in the middle of the dough. The side where you can see the yolk is facing up. Turn the dough and the filling over. Lean the yolk against your middle finger, and gently push the dough down with the purlicue.
STEP 14: Wrap The Filling With The Dough (2)
Turn the mooncake over, push the dough toward the center with your purlicue. Pinch the surrounding dough tightly to form an onion shape. Slightly press the bulge of the dough toward the yolk, this side is the bottom of the mooncake. Make sure that the filling is completely covered with the dough to prevent the filling from bursting. Turn the mooncake over and put it on the baking sheet.
STEP 15: Bake The Yolk Pastries
Put the egg yolk pastries into the oven, bake them at 180C for 23-25 minutes then take them out. Dip the brush with egg yolk liquid and lightly spread a layer on the surface of the yolk pastries. After the first layer of liquid is dried, brush another layer of yolk liquid on the pastries. Stick a little black sesame on the top of the yolk pastries. Put the pastries back to the oven and bake for 5-7 minutes.
STEP 16: Let The Yolk Pastries Cool
Set the egg yolk pastries aside to completely cool, then store them in an airtight container.
STEP 17: Enjoy The Yolk Pastries
The egg yolk pastry can be stored at room temperature. It tastes the best on the day it was baked. If you think it’s not crispy enough, you can preheat the oven then bake it at 170C for about 5-7 minutes. After taking it out of the oven, let the pastry cool for 2 minutes. Then the yolk pastry will become as delicious as freshly baked!