Kuaishou Salted Egg Yolk Pastry

Thaw the salted egg yolk, dip it in white wine, and spray a layer of oil on it.

Preheat the oven and bake at 150 degrees for 15 minutes.

Take 30 grams of red bean paste and wrap it with salted egg yolk. The red bean paste is roughly the amount of a 500-gram package.

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 the egg yolk filling and seal the edges tightly. Make the rest in order.

Brush with egg yolk mixture and sprinkle with black sesame seeds.

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

Finished product image.