Sweetened Bean Paste Egg Yolk Pastry Recipe
This Bean Paste Egg Yolk Pastry is delicious like mooncake but it has better taste with less too sweet stuffing. It always is the best choice for afternoon tea and snacks.
250g plain flour
130g low-gluten flour
30g bean paste
5 salty egg yolks
- After making the dough, let it rest for at least 20 minutes. It is the key to make dough tender and smooth.
- Do not make the bun skin too thin, or it may break after roasting.
Pour plain flour into a circle on a clean surface. Add sugar, lard, eggs, water, and mix well.
Stir until sugar melt. Stir in plain flour and knead into a dough.
Use a plastic wrap to cover the dough and let it rest for 20 minutes.
Use another bowl, add low-gluten flour, lard and mix well to make a dough.
Cut two dough into small doughs.
Use dough 1 to wrap dough 2. Then use rolling pin to flatten into bun skin.
Roll into long strips. Then fold three times.
Flatten the doughs into rough and thin bun skin.
Use bun skin to wrap bean paste and salty egg yolk. Place on a baking pan.
Brush the buns with egg liquid. Top with white sesame. Preheat the oven to 180 degrees. Roast until buns become golden brown. Serve.