Egg Yolk Pastry

Traditional Chinese Egg Yolk Pastries are made with lard.

Using camellia oil instead of lard,

We can make a healthier version of this delicacy

Not only will the taste be lighter and less greasy, 

But it will also have a richer and more captivating aroma

With a flaky and crisp texture

Ingredients (For about 15 Egg Yolk Pastries):

All-Purpose Flour: 3 cups, Fine Sugar: a pinch, Camellia Oil: ½ cup, Water: 1/3 cup, Bean-paste Filling: 1 ½ cups, Fresh Salted Duck Eggs: 15, Chicken egg: 1, Rum: a shot

Steps:

1. Peel the eggs, remove egg yolk, line the baking pan with aluminum foil, spray or brush a layer of rum

2. Preheat the oven to 320° F, place the pan on the middle rack in the oven, bake until oil seeps out of the egg yolk, place aside

3. To Make the 1st Dough:

Blend Flour, Sugar, ¼ cup Camellia Oil and ¼ cup Water together. Knead into a smooth dough, cover and let it rise for 30 minutes

4. To make the 2nd Dough:

Mix 1 ½ cups flour and ¼ cup Camellia Oil together. Knead them into ½ in. balls, cover with Saran Wrap. Divide the 1st Dough into 1 in. balls, press 2nd Dough flat. 

5. Use roller to roll the dough flat, place the 2nd dough on the 1st dough, roll flat. Wrap the 2nd dough inside 1st dough, knead them into small balls

6. Roll out the dough balls into elongated round pieces, then roll the dough up. Repeat - Roll out with dough again, then up, set aside to rise for 10 minutes

7. Divide the bean-paste filling into ½ in. balls, wrap the red bean paste on the outside of the egg yolks. 

8. Roll the dough flat, put the red bean paste with egg yolk inside the dough. Wrap it, place on pan with closure facing down  

9.  Brush the pastry with blended egg yolk, place them in the pan lined with aluminum foil, sprinkle some sesame seeds on top

10. Preheat the oven to 400° F, place the pan in the middle rack, bake for 20 minutes, remove, then serve

Egg Yolk pastries are delicious

And so charming to look at

Introduce them to your taste buds

And your mouth will be forever grateful

Give Egg Yolk Pastries a try!