The Method of Making Egg Yolk Pastries (Butter Version)

Yolk Flaky Butter version is a delicious and simple dish.but how to make it taste great, the preparation method and steps are crucial. BelowCooking Network's editor will tell you about the making process of Egg Yolk Pastries (butter version). Let's see how to make egg yolk pastries (butter version) both delicious and tasty.Egg Yolk Pastries (Butter Version) Ingredients:

Pastry Skin: (12 pieces)Mung Bean Flour (135g) Granulated Sugar (10g) Water (55g) Fat Pastry: (12 pieces)

Low-Flour (120g) Red Bean Paste (375g) Salted Duck Egg Yolks (12 pieces)Egg Yolk (1 piece) Pastry Skin Preparation:First, mix the flour, sugar, and butter, then add water and knead into a smooth dough. The skin should be able to form a membrane. Knead well and let it rest for half an hour.Fat Pastry Preparation: Mix low-flour with butter.Divide the dough into 12 small portions, each weighing 10g. Cover with plastic wrap and let them rest for half an hour. Roast Egg Yolks:

Sprinkle a little alcohol on the egg yolks and bake in the oven at 150 degrees Celsius for three minutes.

Cool down the egg yolks after roasting.

Wrap each 25g of red bean paste around an egg yolk to form a ball.

Prepare all the balls and set them aside.

Pastry Skin Division:

Divide the dough into 12 small portions, with each piece weighing 20g for the skin and 10g for the fat pastry. Seal the skin around the fat pastry (using the tiger mouth technique), sealing the seam down, let it rest for ten minutes.Roll out the dough into a rectangular shape. Roll up and place vertically.

Let them rest under plastic wrap for ten minutes.

Prepare the small portions by rolling out the skin to be thin on the outside and thick in the middle, using the bun-making method to enclose the red bean paste and egg yolk.

Brush with egg yolk liquid.

Sprinkle sesame seeds.Bake in the oven at 170 degrees Celsius for twenty minutes. Remove from the oven.

Finished product.

Cover with cling film and let stand for 10 minutes.

Roll out one vertically.

Then roll up, placing it vertically.

Roll all out, cover with cling film and let rest for 10 minutes.

Roll the small portion into a thin skin and thick filling, using the wrapping method.Wrap red bean paste and egg yolk using the steamed bun technique. The method involves wrapping the red bean paste and egg yolk inside,

Brush with egg yolk liquid.

Sprinkle with sesame seeds.Place in the oven at 170 degrees for 20 minutes.

Remove from the oven.

Finished product.

20. The finished product.