One of the most popular classic pastries of the Mid-Autumn Festival is “egg yolk pastry”, which is crispy on the outside and fragrant on the inside, salty and sweet. This article is a simple version that even beginners can use. It only takes about an hour to complete the egg yolk crisp with crispy crust and rich filling!
🍳 Preparation of materials
Filling
You can pickle the salted egg yolk by yourself (the teaching will be shared in another article), or you can buy ready-made salted duck eggs in a Chinese supermarket.
Red bean stuffing can also be made by yourself (the teaching will be shared in another article). Or go to the Chinese supermarket to buy ready-made red bean stuffing.
Salted egg yolk: 6/10/12/24 pieces (adjusted according to the portion) Red bean paste stuffing: 180 g/300 g/360 g/720 g
Chinese flaky pastry（中式酥皮）
The outer crust of the egg yolk pastry consists of two layers: the water dough and the oil dough.
🟠 Water doug (油皮) (about 23 g per piece)
6/10/12/24 pieces (adjusted according to the portion)
All-purpose flour: 72 g/ 120 g/ 144 g/ 288 g
Cold water: 30 ml/ 50 ml/ 60 ml/ 120 ml
Sugar: 12g/ 20g/ 24g/ 48g
Unsalted butter: 24g/ 40g/ 48g/ 96g
🟡 Shortening Dough
Cake flour (low-gluten flour): 60g/ 100g/ 120g/ 240g
Unsalted butter: 30g/ 50g/ 60g/ 120g
✨ Decoration
Egg wash (for brushing the surface)
White sesame seeds (optional)
🥣 Directions
① Bake the salted egg yolks
Place all the solid salted egg yolks in a bowl and pour in a small amount of rice wine.
Let them soak for a few minutes — this helps remove any odor and enhances the aroma.
Next, preheat the oven to 150°C (300°F) and bake for 8–10 minutes.
Once done, let the yolks cool completely and set them aside for later use.
Tip: You may also bake at 160°C (320°F), but be careful not to overbake — the yolks should remain moist, not too dry.
② Make the Water Dough and Shortening Dough
While the egg yolks are baking, mix all the ingredients for the water dough and shortening dough separately.
Knead each mixture into a smooth dough — that’s all you need to do for this step.
Next, divide each dough into the required portions — 23 g for the water dough and 15 g for the shortening dough — then let them rest for 15 minutes.
③ Prepare the Filling and Wrap
Make the filling: While the dough is resting, wrap each baked salted egg yolk with red bean paste and roll it into a smooth ball. Set aside for later use.
The filling can be prepared a day in advance.
Store it in an airtight container in the refrigerator, and take it out the next day when ready to use.
④ Make the Puff Pastry Layers
To assemble the pastry:
Flatten each piece of water dough with your hand, place a portion of shortening dough in the center, wrap it up, and roll it into a smooth ball.
After wrapping, gently flatten the dough and roll it out into a long oval shape — similar to a Chinese “ox-tongue” pastry.
Roll it up tightly, then let it rest for about 15 minutes (you may skip this step if you prefer).
Repeat the process once more: flatten, roll out, and roll up again.
It’s easier for the dough to tear during the second rolling — don’t worry, this won’t affect its appearance after baking.
Finally, press down gently in the center of the rolled-up dough.
Use your fingers to gently push both ends toward the center.
⑤ Assemble the Pastries
Take one piece of layered dough and flatten it into a round sheet.
Place a red bean and salted egg yolk filling in the center, then wrap it up and roll it into a smooth ball shape.
⑥ Decoration and Baking
Brush the surface with a layer of egg wash and sprinkle with white sesame seeds.
Place the pastries in a preheated oven and bake at 180°C (356°F) for 25 minutes.
For a shinier, more beautiful finish, brush on the first layer of egg wash, let it sit for 5 minutes, then apply a second layer before baking.
Tips:
The filling can be prepared and wrapped a day in advance, then stored in the refrigerator.
For an even flakier crust, you can slightly increase the number of roll-and-fold steps.
After baking, let the pastries cool completely before storing them in an airtight container — this helps maintain their crisp, flaky texture for longer.
📖 Source and Image/Video Credits:
Some content and images in this article are adapted from
Liberty Times: “No Need to Line Up! Beginner-Friendly One-Hour Egg Yolk Pastry Recipe”
👉 https://food.ltn.com.tw/amp/article/9611
🎬 YouTube Tutorial Video
Video credit: YouTube channel “就是愛在家煮” (Just Love Cooking at Home)
Jade Health Acupuncture 
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