What Is Egg Yolk Pastry (Dan Huang Su)?
Let’s talk about one of my all-time favorite Chinese pastries: egg yolk pastry, or dan huang su! If you’ve ever had a flaky, buttery pastry with a sweet red bean center and a salty-savory salted egg yolk, you know exactly why this treat is so beloved. It’s got that perfect balance of textures—crunchy layers on the outside, soft filling in the middle, and that pop of saltiness from the egg yolk. Trust me, once you make it at home, you’ll never look at store-bought the same way (though fair warning: it’s a bit time-consuming, but so worth it).
Ingredients You’ll Need
First things first: let’s gather all the stuff you need. I’ve broken it down into three main parts—water-oil crust, oil pastry, and filling. No fancy tools required, just some patience (and maybe a rolling pin that doesn’t stick).
Water-Oil Crust (The Flaky Outer Layer)
- 180g all-purpose flour (this is your base—don’t skimp on quality!)
- 66g lard (yes, lard! It’s what makes the crust super flaky. If you’re not a fan, you can use shortening, but lard is better)
- 25g sugar (just a touch to sweeten the crust)
- 75g warm water (not too hot—you don’t want to cook the flour)
Oil Pastry (The Buttery Inner Layer)
- 140g cake flour (low-gluten flour works here too—keeps the pastry tender)
- 70g lard (more lard = more flakiness. You’re welcome)
Filling (The Star of the Show)
- 16 salted egg yolks (I use store-bought, but fresh ones work too)
- ~450g red bean paste (sweet but not cloying—homemade or store-bought is fine)
- A splash of high-proof white liquor (like baijiu or vodka—this cuts the egg yolk’s fishy taste)
Surface Decoration
- Black sesame seeds (for that classic look and a nutty crunch)
- 1 egg yolk (for brushing—gives that golden brown color)
Step-by-Step Instructions to Make Egg Yolk Pastry
Okay, let’s dive in! I promise if you follow these steps (and don’t rush), you’ll get those beautiful flaky layers without “breaking the pastry” (yes, that’s a real thing—more on that later).
1. Make the Water-Oil Crust Dough
Start by mixing all the water-oil crust ingredients in a bowl. Stir until it comes together into a rough dough. Then, transfer it to a clean countertop.
2. Knead the Water-Oil Crust to “Expansion Stage”
Here’s the key part: use the heel of your palm to knead and slap the dough (yes, slap it—fun, right?). Keep going until it’s smooth and elastic—this is called the “expansion stage.” You should be able to stretch it a little without it tearing. Once done, cover it with plastic wrap and let it rest for 30 minutes. Don’t skip this rest time! It helps the gluten relax so the dough is easier to work with.
3. Make the Oil Pastry Dough
While the water-oil crust rests, mix the oil pastry ingredients. It should form a smooth, non-sticky dough. Cover it with plastic wrap too and let it rest for 30 minutes. Easy peasy!
4. Prep the Salted Egg Yolks
If you’re using store-bought egg yolks, soak them in corn oil overnight first. This makes them less dry. Then, line a baking sheet with foil, place the yolks on it, and spritz them with that high-proof liquor. Trust me, this step is non-negotiable—it gets rid of that fishy aftertaste.
5. Bake the Egg Yolks
Preheat your oven to 150°C (300°F). Pop the yolks in the middle rack and bake for about 10 minutes. They should be slightly firm but not hard. Let them cool completely—you don’t want a hot yolk melting the red bean paste later!
6. Wrap the Egg Yolks in Red Bean Paste
Take a small piece of red bean paste (about 25g) and flatten it in your palm. Place a cooled egg yolk in the center, then wrap the paste around it. The total weight of each filling should be about 40g. Roll it into a smooth ball and set it aside. Do this for all 16 yolks—pro tip: wet your hands a little if the paste sticks!
7. Divide the Doughs
After resting, divide the water-oil crust into 16 equal pieces (each ~21g) and the oil pastry into 16 equal pieces (each ~13g). Roll each piece into a small ball—this makes them easier to work with.
8. Wrap Oil Pastry in Water-Oil Crust
Take a water-oil crust ball, flatten it with your palm, and place an oil pastry ball in the center. Use your thumb and index finger to pinch the edges of the water-oil crust up around the oil pastry, sealing it at the top. Flip it over so the sealed side is down, then cover with plastic wrap. Let all of them rest for 20 minutes—seriously, don’t skip resting steps. I’ve made the mistake of rushing before, and the pastry breaks. Not fun.
9. First Roll and Fold
Take one rested dough ball (sealed side down) and use a rolling pin to roll it into a long, thin strip (like a tongue—don’t roll it too long, or it’ll tear). Then, gently roll it up from one end to the other. Place it seam-side down, cover with plastic wrap, and let all of them rest for another 20 minutes.
10. Second Roll and Fold
Now, take each rolled dough and roll it again—this time, along the length of the roll (so it gets even longer). Roll it up again, place seam-side down, and let them rest for 15 minutes. This second roll is what creates those amazing flaky layers—so don’t skip it!
11. Shape the Pastry for Filling
Take a rested dough roll and press the center with your finger (this makes it easier to fold). Fold the two ends towards the center, then flatten it into a disk. Use a rolling pin to roll it into a circle—make sure the center is a bit thicker than the edges (so the filling doesn’t leak out).
12. Add the Filling and Seal
Place a red bean-yolk ball in the center of the pastry circle. Use your thumb and index finger to pinch the edges up around the filling, sealing it tightly at the top. Flip it over so the sealed side is down—this gives you a nice round shape.
13. Decorate and Bake
Line a baking sheet with parchment paper and place the pastries on it (sealed side down). Brush the tops with beaten egg yolk (this makes them golden) and sprinkle with black sesame seeds. Preheat your oven to 180°C (350°F), then bake for 30 minutes. Keep an eye on them—you want the tops to be a deep golden brown.
14. Cool and Enjoy!
Once they’re done, take them out and let them cool on a wire rack. I know it’s tempting to eat them right away, but they taste even better when they’re slightly cooled—plus, the layers set properly. Trust me, that first bite of flaky pastry, sweet red bean, and salty egg yolk? Chef’s kiss.
Pro Tips to Avoid Mistakes
I’ve made my fair share of bad egg yolk pastries, so here are some tips to save you from frustration:
- Soak store-bought yolks: If you’re not using fresh yolks, soak them in corn oil overnight—this keeps them moist and less fishy.
- Knead the water-oil crust well: Getting to the expansion stage is key—if you don’t knead enough, the pastry will break when you roll it.
- Rest the doughs: Every time you roll or fold, let the dough rest. This relaxes the gluten and prevents the layers from shrinking.
- Cover with plastic wrap: Don’t let the dough dry out! If it does, it’ll crack when you roll it.
- Adjust oven temperature: Ovens are tricky! If your pastries are browning too fast, lower the temperature a bit. If they’re not browning, raise it.
Final Thoughts
Making egg yolk pastry at home takes time—there’s no way around it. But the process is actually pretty therapeutic (kneading, rolling, folding… it’s like baking yoga). And the end result? A batch of warm, flaky pastries that taste way better than anything you can buy. Whether you’re making them for a party or just a weekend treat, your friends and family will be impressed (and probably ask for seconds).
So grab your ingredients, put on some music, and give it a try. You’ve got this!
