Egg yolksCrispy ingredients:

Water skin dough:Medium-gluten flourFlour150g，Lard40g, sugar 20g, water 65g

Pastry cream base:Low-gluten flour120g, lard 50g

Filling:

12 salted egg yolks, lotus paste 210g

Garnish: Egg yolk 1,Sesame seedsAs needed

Salted Egg Yolk PastryThe process:

1. Making water skin dough: Put all ingredients in a bowl, mix with a spatula, and knead into a ball until it reaches the 'three shines' (dough smooth, bowl clean, hands clean). Cover the kneaded dough with plastic wrap and let it rest for 20 minutes.

2. Making pastry cream base: Mix flour and lard, knead into a ball, cover with plastic wrap, and let it rest for 20 minutes.

3. While resting the dough and filling materials, mix salted egg yolks and lotus paste to weigh 30g each, wrapping the lotus paste around an egg yolk. Cover with plastic wrap and set aside. Prepare all filling ingredients while letting the dough rest. Divide water skin dough and pastry cream base evenly into 12 portions.

4. Use a rolling pin to roll out water skin dough, push it using your thumb to enclose the pastry cream base, seal the bottom, cover with plastic wrap, and set aside.The order should be arranged correctly.

5. After wrapping 12 portions of dough, take the first portion, place the seam upwards, roll out, start from one end and roll to the other end, cover with plastic wrap and let it rest for 15 minutes.Arrange in order.After rolling out and folding 12 portions, they should be almost ready. Pick up the first portion, press vertically with your thumb, then push the surrounding dough into the depressed area, flatten, and roll out to wrap the filling, seal bottom downwards, and shape into a round.The 12 rolled-out and folded portions should be almost ready.

6. Take the first portion, use your index finger to press down in the middle, then push the surrounding dough inward, flatten, roll out with a rolling pin, wrap around the filling, seal bottom downwards, and shape into a round.

7. Place paper cups under salted egg pastries to prevent leakage during baking.Preheat ovenat 160 degrees Celsius.

8. Beat the egg yolk, use a brush to apply an appropriate amount onto the salted egg pastries, sprinkle with sesame seeds, place in preheated oven for 25 minutes on middle rack at 160 degrees Celsius.After baking, let it sit for 5 minutes before opening and serving.