CHINESE EGG YOLK PASTRY RECIPES

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt; cut in shortening until mixture is crumbly. Combine the egg yolk and water; gradually add to flour mixture, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle., For a double crust, divide pastry in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions., For two single crust, divide pastry in half. Roll out each portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions.

Steps:

• Put the egg yolk brushed white wine into the oven at 180 degrees, bake for 3 minutes and take it out for use
• Let’s make the filling first, make Xuemei Niang, pour 120g glutinous rice flour, 36g starch, and 40g powdered sugar into the container
• Pour in 140g of water and 30g of corn oil and stir thoroughly without particles.
• Sift the mixed roux to make it more delicate
• Put the sifted batter into the steamer, bring the water to a boil, turn to medium and low heat and steam slowly, about 25 minutes.
• Take out the steamed Xue Mei Niang and let cool
• After Xue Meiniang was cold enough to not be hot, she was divided into small groups of about 15g each. Divide the red bean paste into 15 or so groups, prepare the stuffing ingredients, egg yolk, red bean paste, and Xue Mei Niang
• Take a ball of red bean paste, roll out and wrap the egg yolk
• Then take a portion of Xue Mei Niang and roll it out to wrap the bean paste and egg yolk
• So Xue Mei Niang's bean paste and egg yolk filling is ready
• Let’s make the oil crust and shortbread, first mix all the ingredients of the oil crust and knead it into a ball
• Mix the ingredients of the pastry to form a dough
• This is oil crust and pastry dough
• Divide into 20 equal parts
• Take a piece of oily crust, roll it out, and then wrap the crust in the middle of the oily crust
• Cover all the wrapped dough with plastic wrap and relax for 15 minutes
• After relaxing, take a dough and roll it into an oval shape, then roll it up from bottom to top
• All the things that are rolled like this, cover with plastic wrap and continue to relax for 15 minutes
• Take a loose noodle out, flatten it with your hand, then roll it again with a rolling pin, and then roll it up again from top to bottom
• This is the second rolled state. Cover with plastic wrap and let it rest for 15 minutes.
• The stuffing and crust are ready
• Take out the loose dough roll, press it in the middle with your thumb, and then clamp the two ends of the roll.
• Then roll it into a round skin
• Then put the Xuemei Niang bean paste and egg yolk filling, use the tiger's mouth to slowly tighten it, pinch tightly to close the mouth
• Pack everything
• Brush a layer of egg yolk liquid on the surface and sprinkle with black sesame seeds
• Put it in the preheated oven and fire up and down at 165 degrees, middle level, and bake for about 30 minutes