Delicate and delicious Salted Egg Yolk Chinese Pastry Mooncake made with flaky layers of pastry crust stuffed with sweetened red bean paste and salted egg yolk. In this recipe, I'm using butter, if you like it flakier, use shortening or pork lard that'll give it a unique flavour！
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120g Red Bean Paste
6pcs Salted Egg Yolk
Water Dough:
65g Plain Flour
10g Icing Sugar
25g Salted Butter
25g Cold Water
Oil Dough:
20g Salted Butter/ Lard/ Shortening
40g Cake Flour
Pumpkin Powder/ Yellow Food Colouring (if making Pooh Bear mooncake design)
Method:
1. Brush salted egg yolk with cooking wine, steam for 5 minutes. Set aside to cool.
2. Mix all water dough ingredients, cover with cling wrap, let it rest for 30 minutes. Divide dough into 6 portions. Mix all oil dough ingredients, cover with cling wrap, let it rest for 30 minutes. Divide dough into 6 portions.
3. Roll out the water dough (flat and round). Place oil dough in the middle, wrap up and seal. Roll it out flat, roll up, let it rest for 10 minutes. Roll out again (long and flat), then roll up, let it rest for 10 minutes.
4. Divide red bean paste into 6 portions, wrap in salted egg yolk. Cut the dough into 6 portions, roll the dough round and flat, wrap in fillings. Bake 160'C 30mins, decorate as desired and enjoy!
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