The egg yolk pastry is so crispy that it crumbs easily.

Place the purchased egg yolks in the plate.

After the water boils, place the plate in the pot and steam for 15 minutes.

Take out the steamed egg yolks and let them cool. Each portion of red bean paste is 16g, and wrap the egg yolk in the red bean paste.

Lard Dough: Low-gluten flour, lard, mix evenly using a scraper.

Cover the dough with oil butter and let it relax for 15 minutes.

Mix with water and oil: first, mix the flour, lard, and sugar evenly, then add water and mix well.

Divide the mixed water and oil dough into 10 portions.

Then wrap the oil paste into the water-oil dough and seal it, making sure the softness of the water-oil dough and the oil paste is consistent (at this temperature it is suitable for making egg yolk pastries, it's not good to make them when the weather is cool).

Take a portion of the dough and roll it into a long strip, then roll it up from one side and cover it with plastic wrap to rest for 15 minutes.

Roll into a long strip again, then roll it up from one side and let it rest for 15 minutes (cover with plastic wrap to prevent drying).

Take a piece of dough and flatten it, fold both sides towards the middle and press flat, place the filling inside, seal it, and place it with the closure facing down.

Brush with egg yolk mixture twice.

Brush the egg yolk mixture on and sprinkle with black sesame seeds. Preheat the oven for 5 to 10 minutes, bake at 175 degrees with both top and bottom heat for 40 minutes, and cover with aluminum foil as needed to prevent burning.

Freshly baked egg yolk pastry, fragrant and very beautiful (with a crispy crust)!

After cooling slightly, the salted egg yolk pastry comes apart at the touch, extremely flaky! This is my first attempt at making salted egg yolk pastries, and it got the approval of my family. Family members tasted it and said, 'It's better than store-bought, from now on we'll eat the ones made at home, and the ingredients are reassuring.'

When the salted egg yolk pastry still has some warmth, it crumbles at the slightest touch. I have eaten salted egg yolk pastries before, but the texture of the ones I made by hand is really great, and it was a very successful first attempt (details, temperature, and technique are very important).