Salted Egg Yolk Pastry 蛋黄酥

蛋黄酥是我今年中秋节做的月饼，所以我就不做上海月饼了。蛋黄酥皮层层叠叠的包覆之下，内馅搭配绵密的红豆沙馅／黑芝麻馅，加上出油的咸蛋黄，口感酥松层次分明，咸中带甜好吃又不腻口。蛋黄酥真的是非常经典的中秋节月饼哟！

Salted egg yolk pastry is the mooncake I chose to make for the Mid-Autumn Festival this year, instead of Shanghai mooncakes. The Salted egg yolk pastry is wrapped in layers puff pastry, the filling is matched with the red bean paste/black sesame paste, and the salted egg yolk. The pastry is crisp, and the filling is sweet and salty, it's delicious without greasy taste. The Salted egg yolk pastry is really a classic Mid-Autumn Festival moon cake! 

Salted Egg Yolk Pastry蛋黄酥

Ingredients:

Pastry Dough (makes 16pcs ):

Water dough: (35g each)

Plain flour  195g

Caster sugar 30g

Lard/ unsalted butter 65g

Cold water 95±g (depending on the absorption of the flour)

Salt 1g

Oil dough: (20g each)

Plain flour  160g

Shortening  90g

Filling (makes 16pcs)~25g each

Red bean paste  

Lotus Black Sesame Paste

Salted egg yolk 16pcs ( Baked at 150C for 8-10 minutes)

Pork floss 

Topping:

1 Egg yolk 

Black sesame seed

Method: 

1. First spray the salted egg yolk with a little cooking wine, then put it in a preheated oven, bake at 160°C for 10 minutes, then let it cool for later use.

2. Water dough: Mix all the ingredients and knead it into a ball. Knead it for about 10-15 minutes. You can also use a kitchen machine to operate. Then cover with plastic wrap and rest for 1 hour. After relaxing, divide it into 16 equal portions, each about 20g, and round them.

3. Prepare the filling while the water dough relaxes: prepare 16 servings of salted egg yolk. Divide the red bean paste into 16 portions, each portion is 25g. Wrap in salted egg yolk and shape into a ball. Put it in the refrigerator to refrigerate (you can also freeze it), and then take it out until you want to fill it. I think the harder filling is better.

4. Oil dough: Mix all the ingredients and knead into a ball. Divide it into 12 equal portions, each about 12g, and roll into a ball.

5. Flatten the water dough, wrap in the oil dough, shape it into a ball, with the seal facing up, use a rolling pin to roll it into a rectangle shape, roll it up from top to bottom, cover it with plastic wrap and let it rest for 15 minutes.

6. After the relaxation is complete, roll out into a long strip again, then roll up from top to bottom, cover with plastic wrap and rest for 15 minutes.

7. Press down a portion of the dough with your thumb from the middle, bring the two ends together and then flatten it with your hands, roll it out into a circle, wrap it in the filling, pinch and seal it tightly.

8. Brush with two layers of egg yolk, sprinkle with a little black sesame seeds, and bake in a preheated oven at 190ºC for 25- 30 minutes. It can be eaten after it has cooled.* ️In fact, it tastes better when it's warm.😘

Happy Baking!