Let’s talk about red bean paste egg yolk pastry—those tiny, golden little treats that make your eyes light up the second you see them. Picture this: a flaky, buttery crust that crumbles just right when you bite into it, followed by the soft, sweet warmth of red bean paste, and then that rich, savory kick from the salted duck egg yolk in the center. It’s like a party in your mouth—sweet, salty, flaky, and totally not greasy. Every bite is pure joy, especially when it’s still warm from the oven. Trust me, once you make these at home, you’ll never want store-bought ones again.
Ingredients You’ll Need
First things first—let’s gather all the stuff you need. This recipe makes about 40 pastries, but if you’re just making them for yourself or a small group, feel free to halve everything (that’s what I do when I don’t want to eat 40 pastries in a week… though let’s be real, it’s hard to stop at one).
Water Crust Dough (The Flaky Outer Layer)
- 400g all-purpose flour
- 80g granulated sugar
- 110g lard (homemade is way better—more on that later!)
- 180-190g water (start with 180g and add more if needed)
Shortcrust Dough (The Buttery Inner Layer)
- 135g lard
- 270g cake flour (low-gluten flour works too)
Filling (The Star of the Show)
- 1000g red bean paste (store-bought or homemade—your call!)
- 40 salted duck egg yolks (fresh is key here)
- 20g white sesame seeds (for topping)
Step-by-Step Instructions
Okay, let’s dive in. I’m going to walk you through every step, and I’ll throw in some pro tips I’ve learned the hard way (no more sad, crumbly pastries, I promise).
Pro Prep Tips Before You Start
Let’s get the boring (but super important) prep out of the way first. These little tricks make all the difference:
- Lard: Skip the frozen store-bought stuff—you never know what’s in it (hello, random bits of fat!). I always buy fresh lard from the market in the morning. It’s a bit pricier, but it yields more oil and tastes way cleaner. Just melt it down slowly and let it cool before using.
- Egg Yolks: Don’t buy pre-packaged vacuum-sealed yolks—they’re often rubbery and lack flavor. Instead, crack fresh duck eggs yourself! The yolks should be firm (you can press them gently without breaking them). To get rid of the fishy smell, you have two options: 1) Spritz them with high-proof white wine and bake at 200°C (392°F) for 5 minutes, or 2) Soak them in cooking oil for a few hours, then pat them dry. I love the oil soak method—it keeps the yolks creamy!
- Red Bean Paste: Store-bought is convenient, but it’s usually super sweet. If you make your own, you can cut back on sugar, but don’t go too crazy—too little sugar means the paste won’t hold its shape. Trust me, I’ve tried.
Make the Water Crust Dough
Let’s start with the water crust—it’s the base that holds everything together.
- Throw all the water crust ingredients (flour, sugar, lard, water) into a bread machine. I run the kneading program twice: first for 20 minutes, then another 10. That way, the dough gets nice and smooth.
- Take the dough out, knead it a little on a floured surface to shape it into a ball, then pop it into a plastic bag. Cover it with a cloth and let it rest for 45 minutes—this is non-negotiable! Resting helps the gluten relax, so the dough is easier to roll later.
Make the Shortcrust Dough
While the water crust is resting, whip up the shortcrust—it’s what makes the pastry flaky.
- Put the cake flour and lard in a bowl. Stir it a little with chopsticks to mix, then use your hands to knead it into a smooth, non-powdery dough. If it’s too crumbly, add a tiny bit more lard. Pop it into a plastic bag too—no need to rest it, just set it aside.
Prepare the Filling
Now for the filling—this is where the magic happens.
- Each filling should be about 40g total (so that’s red bean paste + egg yolk). Take a small piece of red bean paste, roll it into a ball, then flatten it into a circle.
- Place a salted egg yolk in the center of the paste circle. Gently wrap the paste around the yolk, pinching the edges to seal, then roll it into a smooth ball. Do this for all 40 yolks—yes, it’s a bit tedious, but it’s worth it!
- Set the filled balls on a plate and set them aside.
Assemble the Pastry Layers
Time to put the two doughs together—this is how you get that flaky, layered crust.
- Divide the shortcrust dough into 40 equal pieces (about 10g each) and the rested water crust dough into 40 equal pieces (about 20g each).
- Take a water crust piece, flatten it into a circle, and place a shortcrust piece in the center.
- Use your thumb and index finger (the “tiger mouth” technique) to wrap the water crust around the shortcrust, pinching the top to seal. Be patient here—take your time to make sure it’s sealed tight, or the shortcrust will leak out later.
- Place the sealed dough balls on a baking sheet with the sealed side down. Let them rest for 10 minutes (I know, another rest—just go with it).
Roll and Fold the Dough (Twice!)
This is the secret to flaky layers—don’t skip this step!
- Take a sealed dough ball, flip it so the sealed side is up, and press it flat with your palm.
- Roll it into a long, thin “tongue shape” (about 15cm long). Only roll it twice—once up, once down. Too many rolls will make the layers merge, and your pastry won’t be flaky.
- Roll the tongue-shaped dough up from the bottom to the top, like a cinnamon roll. Place it on the baking sheet with the rolled side down, and cover with plastic wrap. Do this for all dough balls, then let them rest for 15 minutes.
- Repeat the rolling and folding: Flip the rolled dough so the sealed side is up, press it flat, roll it into a tongue shape again (twice only!), and roll it up. Let them rest for another 15 minutes. This second roll gives you extra flaky layers—trust me, it’s worth the wait.
Wrap the Filling
Now it’s time to put the filling inside the flaky dough.
- Take a rested dough roll, fold the two ends towards the center (like folding a letter), then press it flat with your palm.
- Roll it into a circle (about 10cm wide) by rolling from the center out to the edges—four rolls total (up, down, left, right). Don’t overroll!
- Place a red bean paste and egg yolk ball in the center of the dough circle.
- Use the tiger mouth technique again to wrap the dough around the filling, pinching the top to seal. You can twist off the extra dough at the top, but I just press it flat—no waste!
- Place the pastries on a baking sheet with the sealed side down. Let them rest for 10 minutes (yes, one more rest—this helps the dough relax before baking).
Bake to Golden Perfection
Almost there—let’s get these in the oven!
- Preheat your oven to 180°C (356°F) on the top rack and 170°C (338°F) on the bottom rack. Every oven is different, so adjust if needed (my old oven ran hot, so I had to turn it down 10 degrees).
- Lightly brush the top of each pastry with beaten egg (this gives it that golden color).
- Sprinkle white sesame seeds on top. If you’re making different fillings (like matcha or lotus seed paste), use black sesame seeds to tell them apart—genius, right?
- Put the baking sheet in the oven and bake for 30 minutes. If the tops start browning too fast, cover them with aluminum foil—you don’t want burnt sesame seeds!
- Once done, take the pastries out and let them cool on a wire rack. Don’t eat them right away—they’re super hot, and the filling will be like lava! Wait 10-15 minutes, then dig in.
Storage Tips
Once the pastries are completely cool, put them in an airtight container. They’ll stay fresh for 3-4 days at room temperature, or up to 2 weeks in the fridge. If you want to freeze them, wrap each one in plastic wrap and put them in a freezer bag—they’ll last 1 month. To reheat, pop them in the oven at 150°C (302°F) for 5-10 minutes, or microwave for 10 seconds (but the oven keeps them flaky).
These pastries are perfect for gifting—wrap them in pretty boxes, and your friends and family will go crazy for them. I once brought a batch to a potluck, and they were gone in 10 minutes! Everyone was asking for the recipe.
Final Pro Tips to Avoid Mistakes
- Don’t overroll the dough! Too many rolls will make the layers merge, and your pastry won’t be flaky.
- Keep the dough cold. If it gets too warm, the lard will melt, and the layers will stick together.
- Rest the dough after every step. This relaxes the gluten, so the dough is easier to work with and the layers stay intact.
- Adjust the oven temperature. Every oven is different—if your pastries are browning too fast, turn down the heat; if they’re not browning enough, turn it up.
There you have it—your very own homemade red bean paste egg yolk pastries. They take a bit of time, but the result is so worth it. The flaky crust, sweet red bean paste, and savory egg yolk—you’ll be hooked after one bite. Let me know how yours turn out in the comments below! Happy baking!
