Golden Ingot Egg Yolk Pastries
Crispy, buttery layered pastries filled with sweet red bean paste and a creamy salted egg yolk, shaped like traditional gold ingots for good fortune. These flaky treats are perfect for Chinese New Year celebrations or as a luxurious tea-time snack.
Story
These beautiful golden ingot-shaped pastries feature dozens of delicate flaky layers, thanks to the classic Chinese laminated dough technique. The combination of sweet red bean paste and savory salted egg yolk creates a perfect balance of flavors.
Ingredients
Instructions
Make the doughs
Mix all-purpose flour with warm water, sugar, 60g pork lard, and yellow food coloring until a smooth dough forms. Cover and let rest for 30 minutes. In a separate bowl, combine cake flour with 70g pork lard until a cohesive oil dough forms.
Create flaky layers
Divide both doughs into 8 equal portions. Flatten a water dough portion, place an oil dough portion in the center, and wrap completely. Roll each bundle into a thin oval, then fold in thirds like a letter. Repeat rolling and folding 2-3 times to create flaky layers. Let rest 15 minutes.
Prepare the filling
If using whole salted egg yolks, rinse them well and pat dry. Roll red bean paste into 8 balls of about 25g each. Flatten each ball and wrap it around one salted egg yolk, sealing completely.
Shape the ingots
Flatten a dough portion into a disc, place a filled ball in the center, and wrap tightly around the filling. Shape with your hands into an oval, then gently press the ends to create the classic ingot shape with slightly curved edges.
Bake until golden
Preheat oven to 180°C (350°F). Place shaped pastries on a lined baking sheet, leaving space between each. Brush tops with beaten egg yolk for a glossy finish. Bake for 20-25 minutes until deep golden brown and crispy. Let cool slightly before serving.