Golden Sand Pork Floss and Salted Egg Yolk Pastry First Release

Thaw the salted egg yolks, dip them in white wine, and spray a layer of oil. Bake at 150 degrees for 15 minutes and set aside.

Take another 100 grams of roasted salted egg yolk and mash it with a pestle, or use a food processor to grind it into a powder.

Add mung bean paste, pork floss, and butter.

Mix until it forms a dough.

Divide the meat floss filling into 16 equal portions.

Wrap a yolk.

Prepare backups one by one.

Put the oil dough ingredients into the stand mixer, first mix evenly on speed 2, then mix on speed 5 for 15–20 minutes until the dough forms a glove-like film. Wrap it with plastic wrap and set aside. (Use the mixing paddle when kneading the dough)

Mix the lard dough and knead it into a smooth and proper dough.

Divide the oily dough into 8 portions and cover with plastic wrap to prevent drying.

The oily pastry dough is also divided into 8 equal portions, covered with plastic wrap to prevent drying.

Directly wrap the oil dough around the pastry dough. Arrange them in order.

Take the first piece of dough and roll it into an oval shape.

Flip it over, roll it out again, roll it up, as shown in the picture.

Do them in order.

Take the first dose and divide it into two parts from the middle.

Fold it up.

Press flat.

Do them one by one. Put them in order.

Take the first portion of dough and roll it into a circle.

Wrap with meat floss and salted egg yolk filling, and seal the opening tightly.

After completing each step, brush on the egg yolk mixture.

Garnish with black sesame seeds.

Preheat the oven to 170 degrees and bake for about 30 minutes.

Finished product image.

Finished product image.

Finished product image.