Is there anyone else like me who doesn’t enjoy eating mooncakes but loves indulging in salted egg yolk pastries? With one bite, the crispy outer layer crumbles, and the sweet red bean paste combined with the rich, salty egg yolk fills your mouth—it’s simply irresistible.
What is a salted egg yolk pastry?
Salted egg yolk pastry is a traditional Chinese pastry often enjoyed during the Mid-Autumn Festival. It typically has a round or oval shape with a golden, flaky crust.
The outer layer is crispy, while the filling inside usually consists of sweet red bean paste or lotus seed paste, combined with a rich and savory salted egg yolk.
The ingredients used include flour, lard, sugar, red bean paste, and more. The pastry is made by creating both a water dough and an oil dough, resulting in a delightful texture and appearance that make it a popular treat or gift.
About the ingredients:
- Flour: All-purpose flour is typically used for making the water dough. Its balanced protein content allows for a dough with enough elasticity to enclose the oil dough without being too tough, which would affect the pastry’s texture and workability.
- Lard: Lard imparts a unique aroma and rich flavor to the pastry. Lard can be homemade and is particularly effective in creating a flaky texture for the pastry, preserving the layers and shape during baking. If you prefer not to use lard, butter can be used as a substitute.
- Sugar: White sugar is a common sweetener used in both the water dough and the filling. In the water dough, sugar adds sweetness and enhances the dough’s elasticity. When mixed with red bean paste or lotus seed paste, sugar adjusts the filling’s sweetness, making it more appealing. During baking, sugar may also contribute to the pastry’s color and flavor.
- Red Bean Paste (or Lotus Seed Paste): Red bean paste is a common filling, enveloping the salted egg yolk to provide a sweet contrast. Its smooth texture complements the grainy feel of the salted egg yolk, and its sweetness balances the savory yolk flavor, creating a harmonious taste.
- Salted Egg Yolk: The core of the pastry, salted egg yolks are made from preserved duck or chicken eggs. With a sandy texture and a rich, orange-golden hue, salted egg yolks are rich in fats and have a strong savory flavor. Encased within the sweet filling, the salted egg yolk’s bold taste stands out, providing a rich, savory contrast to the sweet and crispy layers. The yolk’s oils seep into the surrounding filling and pastry, enhancing the overall aroma and texture.
This is a recipe I’ve used for many years, perfect for beginners, and I’m sharing it with you. This recipe makes 24 salted egg yolk pastries.
Ingredients:
Water Dough:
- 300g all-purpose flour
- 105g lard
- 30g white sugar
- 125g water
Oil Dough:
- 210g all-purpose flour
- 105g lard
Filling:
- 500g red bean paste (store-bought or homemade red bean paste)
- 24 salted egg yolks
Egg Wash:
- 1 egg yolk
- 15g water
Optional:
- Black sesame seeds (for garnish)
Instructions:
Preparing the Salted Egg Yolks:
- Extract the yolks from salted duck eggs.
- Lightly spray the yolks with white wine to remove any fishy smell.
- Bake the yolks at 180°C (356°F) for 4 minutes. Let them cool.
Preparing the Red Bean Paste:
- Divide 500g of red bean paste into 24 portions.
- Wrap each salted egg yolk with a portion of red bean paste. Set aside.
Making the Dough:
Water Dough:
- Mix 300g flour, 105g lard, 30g sugar, and 125g water into a shaggy dough.
- Knead the dough until smooth.
- Divide the dough into 24 portions and shape into balls. Cover with plastic wrap and let rest for 30 minutes.
Oil Dough:
- Mix 210g flour and 105g lard into a shaggy dough.
- Knead the dough until smooth.
- Divide the dough into 24 portions and shape into balls. Cover with plastic wrap to prevent drying.
Assembling the Pastry:
- Wrap each oil dough ball with a water dough ball.
- Starting with the first one you made, roll it out into a long oval shape, then roll it up.
- Repeat the rolling process for all the dough portions.
- Once all are rolled up, take the first one again, roll it out, and roll it up a second time.
- Flatten each rolled portion, wrap it around the red bean and salted egg yolk filling, and seal it using the thumb and forefinger.
- Shape the filled pastries into balls and place them on a baking sheet.
Baking:
- Brush each pastry with egg wash (1 egg yolk mixed with 15g water).
- Sprinkle black sesame seeds on top (optional).
- Preheat the oven to 175°C (347°F).
- Bake the pastries for 50 minutes.
- Once baked, let them cool and package them in boxes.
These salted egg yolk pastries are perfect for gifting during the Mid-Autumn Festival!
Golden Salted Egg Yolk Pastry (Dan Huang Su)
Is there anyone else like me who doesn’t enjoy eating mooncakes but loves indulging in salted egg yolk pastries? With one bite, the crispy outer layer crumbles, and the sweet red bean paste combined with the rich, salty egg yolk fills your mouth—it's simply irresistible.
Servings 12
Calories 404kcal
Ingredients
Water Dough:
- 300 g all-purpose flour
- 105 g lard
- 30 g white sugar
- 125 g water
Oil Dough:
- 210 g all-purpose flour
- 105 g lard
Filling:
- 500 g red bean paste store-bought or homemade
- 24 salted egg yolks
Egg Wash:
- 1 egg yolk
- 15 g water
Optional:
- Black sesame seeds for garnish
Instructions
Preparing the Salted Egg Yolks:
- Extract the yolks from salted duck eggs.
- Lightly spray the yolks with white wine to remove any fishy smell.
- Bake the yolks at 180°C (356°F) for 4 minutes. Let them cool.
Preparing the Red Bean Paste:
- .Divide 500g of red bean paste into 24 portions.
- Wrap each salted egg yolk with a portion of red bean paste. Set aside.
Making the Dough:
Water Dough:
- Mix 300g flour, 105g lard, 30g sugar, and 125g water into a shaggy dough.
- Knead the dough until smooth.
- Divide the dough into 24 portions and shape into balls. Cover with plastic wrap and let rest for 30 minutes.
Oil Dough:
- Mix 210g flour and 105g lard into a shaggy dough.
- Knead the dough until smooth.
- Divide the dough into 24 portions and shape into balls. Cover with plastic wrap to prevent drying.
Assembling the Pastry:
- Wrap each oil dough ball with a water dough ball.
- Starting with the first one you made, roll it out into a long oval shape, then roll it up.
- Repeat the rolling process for all the dough portions.
- Once all are rolled up, take the first one again, roll it out, and roll it up a second time.
- Flatten each rolled portion, wrap it around the red bean and salted egg yolk filling, and seal it using the thumb and forefinger.
- Shape the filled pastries into balls and place them on a baking sheet.
Baking:
- Brush each pastry with egg wash (1 egg yolk mixed with 15g water).
- Sprinkle black sesame seeds on top (optional).
- Preheat the oven to 175°C (347°F).
- Bake the pastries for 50 minutes.
- Once baked, let them cool and package them in boxes.
Video
Nutrition
Calories: 404kcal | Carbohydrates: 63g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 405mg | Sodium: 22mg | Potassium: 124mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1419IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 4mg
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