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Salted Egg Yolk Pastry

Salted Egg Yolk Pastry

Salted egg yolk pastry is a classic representation of traditional Chinese flaky pastries, deeply loved for its unique shape and rich layers. The golden crispy exterior has distinct layers, while the filling contains rich salted egg yolk and sweet lotus seed paste, creating a perfect balance of salty and sweet with rich texture. This pastry not only looks beautiful like a peach but also symbolizes longevity and good fortune, making it an essential traditional delicacy during Mid-Autumn Festival and Spring Festival, as well as an excellent gift for friends and family.

1Ingredients needed

Water dough ingredients

  • All-purpose flour200g
  • Warm water100ml
  • Sugar20g
  • Lard40g

Oil dough and filling ingredients

  • Low-gluten flour150g
  • Lard75g
  • Salted egg yolks10
  • Lotus seed paste300g
  • White sesame seedsappropriate amount
  • Egg yolk wash1

2Production steps

1

Prepare salted egg yolks

Spray raw salted egg yolks with a little white liquor, bake in oven at 150°C for 5 minutes until half-cooked. This removes fishy taste and enhances aroma. Let cool and set aside.

2

Make water dough

Mix all-purpose flour with sugar, slowly add warm water and knead into smooth dough. Add lard and continue kneading until fully absorbed. Cover with damp cloth and let rest for 30 minutes.

3

Make oil dough

Mix low-gluten flour with lard and knead into smooth oil dough. The oil dough should be very soft for distinct layers.

4

Wrap oil dough

Roll water dough into round shape, wrap in oil dough, pinch seam tightly. Roll into rectangle, fold into thirds like a blanket, repeat 2 times. Finally roll into cylinder shape and cut into equal small portions.

5

Shape pastries

Roll small portions into round shapes, fill with lotus seed paste and half a salted egg yolk. Pinch seam tightly, seam side down. Use small knife to cut cross pattern on top, gently shape into peach point.

6

Bake and finish

Preheat oven to 180°C. Brush egg yolk wash on pastry surface, sprinkle with white sesame seeds. Bake in middle rack for 20-25 minutes until golden and crispy.

💡Making Tips

  • •Lard is key to making flaky pastries - pastries made with lard have more distinct layers and crispier texture.
  • •Be gentle when folding oil dough to avoid breaking the skin and affecting layers.
  • •Monitor during baking to avoid over-browning while inside is still undercooked.
  • •If salted egg yolks are too salty, soak in clean water for 2 hours to remove excess salt.
  • •Store finished pastries in a sealed container to maintain crispiness for 3-5 days.