Salted Duck Egg Yolk Pastry
Salted Duck Egg Yolk Pastry
Try this quick and easy salted egg snack recipe by Martin Yan from Back to Basics.
  • Technique Baking
  • Preparation Time 60 minutes
  • Cooking Time 20 minutes
  • Yield 16 servings
Ingredients
  • For Water Dough:
  • 125 grams High protein flour, sifted
  • 125 grams Plain flour, sifted
  • 2 tablespoons Sugar
  • 125 grams Shortening
  • 125 millilitres Water
  • For Oil Dough:
  • 125 grams Plain flour, sifted
  • 80 grams Shortening
  • For Filling:
  • 250 grams Lotus paste
  • 4 Salted egg yolks, each yolk quartered.
  • For Egg Wash:
  • 2 Egg yolks
Method
  1. To make Water Dough:
  2. Put sifted flours into a mixing bowl
  3. Add in sugar and shortening, pour in water to mix well, gradually and knead into a smooth dough
  4. Rest dough for 30 minutes then divide into equal portions
  1. To make Oil Dough:
  2. Combine shortening and flour together and mix into a non-sticky dough. Divide oil dough into equal parts
  3. Wrap one portion of oil dough inside the water dough
  4. Roll out the dough into a longish flat piece then roll it up into a Swiss roll
  5. Repeat the process again then roll out into a thin piece. Wrap up with a piece of lotus paste filling
  6. Arrange the salted egg pastry onto a lightly glazed baking ray
  7. Brush with egg glaze twice and bake in a preheated oven at 200°C for about 15-20 minutes or until golden brown
  8. Remove from oven and serve hot

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