TRADISIONAL YOLK PASTRIES

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INGREDIENTS:

Filling:

    300g red bean paste @ 30g for each pastry

    10 nos. duck egg yolks (Note 1)

   

Water dough @ 16g:

    50g Rose/all-purpose flour

    35g cake/superfine/high ratio flour

    30g shortening

    15g icing sugar

    30g water

 

Oil dough @ 15g:

    100g cake/superfine/high ratio flour

    50g shortening

 

A little black sesame seeds, for decoration

1 egg yolk, for brushing

   

 

METHOD:

  1. Divide red bean paste into 10 nos. of 30g portion (Pic. 1). Wrap egg yolk up with red bean paste (Pic. 2).

  2. To prepare water dough: Sift flours and icing sugar into a mixing bowl. Add shortening to flour mixture. Make a well in the middle and gradually pour in the water (Note 2).  Mix well and lightly knead for about 1 minute until a non-sticky dough is formed. Leave the dough aside and go on to prepare oil dough.

  3. To prepare oil dough: Sift flour into another mixing bowl. Mix shortening with flour well. Do not knead this dough (Note 3).

  4. Divide water and oil dough into 10 portions (Pic. 1). Each water dough should weigh 16g while each oil dough should weigh 15g (Note 4).

  5. On a lightly floured surface, roll out a water dough. Wrap an oil dough with this water dough (Pic. 3) to form a ball.

  6. Use a rolling pin to roll out the dough in Step 5 as shown in Pic. 4 (Note 5). Roll as swiss-roll (Pic. 5). Give the dough a quarter turn and roll out the dough length wise again. Roll as swiss-roll (Pic. 6-7).

  7. Roll out the dough in Step 6 into a circle, such that the edges are thinner than the centre. Wrap red bean paste ball and seal edges as shown in Pic. 8-9.

  8. Repeat the same procedure for the remaining water and oil doughs.

  9. Place yolk pastries on a baking tray lined with grease-proof baking sheet (Pic. 10). Brush top of pastries with beaten egg yolk (Pic. 11). Decorate with sesame seeds (Pic. 12).

  10. Bake in a preheated oven at 180 degC for 40 minutes or until it is golden brown.

  11. Transfer pastries to a wire rack and let cool.

 

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NOTE:

  1. To reduce the strong smell of duck egg yolks, add 1-2 tsp of rice wine to the yolks. Set aside for a while. Remove the yolks on to a baking tray (Pic. 3-4 of Cantonese Style Mooncakes)and bake for 3-4 minutes at 150 degC. Remove and allow the yolks to cool before using. If you can tolerate the smell of the salted yolks, omit the wine-treatment stage. Just steam the yolks for 2 minutes. Let cool before use.

  2. Take note that you have to adjust the amount of water in the water dough. Water absorption ability varies with flours.

  3. Do not over-mix the oil dough as this will result in firm, rather than crispy and puffy, pastry skin.
  4. Always make sure both water and oil doughs have the same consistency/softness.
  5. Avoid pressing while rolling out pastry dough. This may cause the oil dough wrapped inside the water dough to leak out. You may not get nice and consistent pastry skin if this happens.

  6. Make sure edges of pastries are sealed properly or the filling will leak out during baking.

 

Made on 21-08-03

Written on 22-08-03

 

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