Egg Yolk Flower Pastry

Place the salted egg yolks in the oven and bake at 170 degrees Celsius with both upper and lower heat for about 5 minutes. After baking, add an appropriate amount of butter and blend evenly in a blender, then roll into twenty small balls. Doing this step this way will improve the texture. Use about 10 grams of red bean paste to wrap them into balls and set aside.

300g of all-purpose flour, 90g of water, 35g of sugar, and 100g of frozen lard are used to make the dough skin, which is then placed in a plastic bag and refrigerated for about 1 hour; 100g of cake flour and 90g of frozen lard are kneaded into the pastry dough, which can be divided into several portions and mixed with different fruit and vegetable dyes. Wrap the pastry dough with the dough skin, roll it out twice, then place it in the freezer for about 15 minutes before taking it out.

Cut into 2 cm thick slices, roll into a round pancake shape, and fill with egg yolk paste to form a ball.

Bake in the oven at 150 degrees with heat from both top and bottom, brushing oil evenly, for about twenty minutes.

Pretty and delicious 😋

Make it together with Huāsū for good friends.