Why Egg Yolk Pastry (Dan Huang Su) Is a Must-Try Treat
Let’s talk about egg yolk pastry—those flaky, buttery, sweet-savory little bites that make you go “mmmmm” with every single crumb. If you’ve ever had one from a bakery, you know how addictive they are: a crispy, layered crust wrapping around smooth red bean paste and a rich, salty-sweet salted duck egg yolk. But here’s the thing: I used to think making them at home was impossible. The layers? The even baking? The fear of the yolk oozing out? Yeah, total kitchen nightmare material. That is, until I tried baking them with a convection oven (aka a wind oven). Spoiler: It changed everything.
I recently got my hands on the Caso steam convection oven, and let me tell you—it was a game-changer for my egg yolk pastry experiment. No more lopsided browning, no more undercooked centers, no more sad, flat pastries. Just golden, flaky layers, perfectly cooked yolks, and a result that tasted better than the bakery down the street. Today, I’m spilling all my secrets so you can make your own perfect egg yolk pastry at home—no fancy skills required (promise!).
What You Need to Make Egg Yolk Pastry
First things first: Let’s gather your ingredients. I’m making 15 pastries here (because let’s be real, one is never enough), so adjust quantities if you want more or less. Also, note that we’re making two key components: the water-oil crust (which gives the pastry structure) and the oil pastry (which makes it flaky). Don’t skip either—they’re BFFs for that perfect layered texture.
Ingredients List
- Water-Oil Crust (Shui You Pi): 120g all-purpose flour, 120g low-gluten flour, 95g water, 25g granulated sugar, 70g lard (or unsalted butter if you don’t have lard—lard is better for flakiness, though!)
- Oil Pastry (You Su Pi): 180g low-gluten flour, 90g lard (again, butter works, but lard = flakier layers)
- Filling: 375g red bean paste (store-bought is fine—no need to make it from scratch!), 15 salted duck egg yolks, 1 tbsp rum (for soaking the yolks—trust me, it cuts the fishy taste!), 1 egg yolk (for brushing the top), 1 tbsp white sesame seeds (toasted, for garnish)
Tools You’ll Need
- A stand mixer (or a bread machine, or just your hands—we’re not judging!)
- A rolling pin (a small one works best for the small pastries)
- A baking tray (I used the Caso golden baking tray—shiny and non-stick, which is a plus)
- Parchment paper (to line the tray—no stuck pastries here!)
- Plastic wrap (for resting the dough—critical for gluten development)
- A convection oven (wind oven) — this is the secret weapon for even baking!
Step-by-Step Guide to Making Egg Yolk Pastry
Okay, let’s dive into the process. I’ve broken it down into super simple steps with photos (so you can follow along visually). Let’s go!
Step 1: Prep the Salted Duck Egg Yolks
Salted duck egg yolks can have a slightly fishy taste if you don’t prep them right. So here’s what to do: Place the yolks in a small bowl and pour rum over them (just enough to cover). Let them soak overnight in the fridge. The next day, preheat your oven to 180°C (350°F) (conventional mode for this step), place the yolks on a baking tray lined with parchment paper, and bake for 5 minutes. This cooks the yolks slightly, so they don’t ooze out when you bake the pastries later. Let them cool completely before using—don’t skip this step!
Step 2: Make the Water-Oil Crust
Now, let’s make the water-oil crust. This crust holds everything together, so it needs to be elastic (hence the “window pane test” later). I used a bread machine to save time, but you can totally do this by hand.
Add all the water-oil crust ingredients (all-purpose flour, low-gluten flour, water, sugar, lard) into the bread machine. Select the “dough” setting and let it run for about 20 minutes. If you’re doing it by hand: Mix the dry ingredients first, then add the lard and rub it into the flour until it looks like breadcrumbs. Gradually add the water and knead until the dough is smooth and elastic.
Step 3: Check for the Window Pane
How do you know if your water-oil crust is ready? The window pane test! Take a small piece of dough and stretch it gently. If it forms a thin, translucent membrane without breaking, you’re good to go. If it breaks, knead it a little longer. This elasticity is key for wrapping the oil pastry later—no tears allowed!
Step 4: Make the Oil Pastry & Rest the Doughs
Next up: the oil pastry. This is what makes the pastry flaky, so keep it simple. Mix the low-gluten flour and lard in a bowl until it forms a smooth, non-sticky dough. No need to knead it too much—just enough to combine.
Now, cover both the water-oil crust and oil pastry with plastic wrap and let them rest for 30 minutes at room temperature. Why rest? It relaxes the gluten in the water-oil crust (so it’s easier to roll later) and lets the oil pastry firm up a bit. Don’t skip this—resting is not optional!
Step 5: Divide the Doughs into Small Portions
After resting, it’s time to portion the doughs. We’re making 15 pastries, so divide both the water-oil crust and oil pastry into 15 equal small balls. For the water-oil crust, each ball should be about 25g (120+120+95+25+70 = 430g total ÷15 ≈25g). For the oil pastry, each ball is about 18g (180+90=270g ÷15=18g). Pro tip: Use a kitchen scale for this—eyeballing can lead to uneven pastries (and no one wants a tiny pastry next to a giant one).
Step 6: Wrap the Oil Pastry in the Water-Oil Crust
Now for the fun part (okay, maybe slightly tedious, but worth it): wrapping the oil pastry in the water-oil crust. Take one water-oil crust ball and flatten it into a small circle (about 7cm in diameter) with a rolling pin. Place one oil pastry ball in the center of the circle.
Step 7: Seal the Dough & Flip It Over
Gently pull the edges of the water-oil crust up around the oil pastry, pinching the top to seal it completely. Make sure there are no gaps—if there are, the oil pastry will leak out when baking (and that’s a mess). Once sealed, flip the dough over so the sealed side is facing down. Repeat this for all 15 portions—yes, all 15. I know it’s a bit boring, but think about the flaky layers you’re about to get.
Step 8: First Roll & Roll-Up
Now, let’s create those iconic layers. Take one sealed dough ball (sealed side down) and roll it into a long oval shape (about 15cm long and 5cm wide) with a rolling pin. Be gentle—you don’t want to press too hard and squish the oil pastry inside.
Starting from the top end of the oval, roll the dough tightly into a small log. This creates the first set of layers. Place the log seam-side down on a tray and repeat with all 15 doughs.
Step 9: Rest Again (Yes, Again!)
Cover the rolled logs with plastic wrap and let them rest for 20 minutes. Why? Because rolling stretches the gluten again, and resting relaxes it. If you skip this, the logs will spring back when you roll them again, and you’ll lose those layers. Trust me—20 minutes is nothing compared to perfect layers.
Step 10: Second Roll & Roll-Up
After resting, take one log and flatten it slightly with your palm. Then roll it again into a long oval (this time, it should be even longer—about 18cm). The first roll created horizontal layers; this second roll creates vertical layers, which gives you that crisscross flaky texture.
Roll the oval into a log again (tightly, but not too tight) and place it seam-side down. Repeat with all 15 logs, then cover and rest for another 20 minutes. I know, more resting—but this is the secret to layers that don’t fall apart.
Step 11: Prepare the Filling
While the logs are resting, let’s make the filling. Take the red bean paste (375g total) and divide it into 15 equal balls (each about 25g). Flatten a red bean paste ball in your palm, place a cooled salted duck egg yolk in the center, and wrap the paste around the yolk until it’s completely covered. Roll it into a smooth ball—no cracks allowed (cracks mean yolk oozes out later!). Set the filled balls aside.
Step 12: Shape the Pastry
Okay, the logs are rested—let’s shape the pastries! Take one log and press the center with your middle finger (gently!). Then fold the two ends towards the center (like closing a book). Flatten the folded dough with your palm, then roll it into a round, thin circle (about 10cm in diameter) with a rolling pin. Make sure the center is slightly thicker than the edges (this prevents the filling from breaking through).
Step 13: Wrap the Filling
Place one filled red bean paste ball in the center of the rolled dough. Gently pull the edges of the dough up around the filling, pinching the top to seal it completely. Again, no gaps—seal it tight! Flip the pastry over so the sealed side is facing down, then roll it into a smooth ball with your palms. Repeat with all 15 pastries.
Side note: I ended up with 14 pastries instead of 15 because I was chatting with my daughter while wrapping one, and it fell on the floor. Oops. Don’t be like me—focus! (Or make extra dough, just in case.)
Step 14: Brush with Egg Yolk & Add Sesame Seeds
Now for the finishing touches! Place the pastries on a baking tray lined with parchment paper (I used the Caso golden baking tray—so shiny!). Brush each pastry with a thin layer of egg yolk (beat one egg yolk first—no egg white, just yolk for that golden color). Then sprinkle a few white sesame seeds on top for extra crunch and flavor.
Step 15: Bake with a Convection Oven (The Magic Step!)
Here’s where the convection oven (wind oven) shines. Preheat your oven to 180°C (350°F) on convection mode. Why convection? It circulates hot air evenly around the pastries, so every side gets the same amount of heat. No more one side golden and the other pale! For my Caso oven, preheating took 8 minutes—super fast.
Once preheated, put the baking tray in the oven (any rack works—convection means even heat everywhere!). Bake for 25 minutes. Halfway through (at 12-13 minutes), you can rotate the tray if you want, but with convection, I didn’t need to. Just sit back and watch the pastries turn golden and flaky.
Step 16: Let Them Cool (Or Don’t—No Judgment)
After 25 minutes, take the pastries out of the oven. They’ll be golden, fragrant, and flaky—resist the urge to bite into one right away! Let them cool for 10-15 minutes (the filling is super hot, and you don’t want to burn your tongue). Once cooled, the layers will set even more, making them extra crispy.
The Result: Perfect Egg Yolk Pastry!
When I took my first bite, I was blown away. The crust was so flaky it crumbled all over my plate (worth it), the red bean paste was sweet and smooth, and the salted duck egg yolk was rich and slightly salty—perfect balance. The Caso convection oven gave them that even, golden brown color that looks like it came from a professional bakery. My family ate three each before I even had a chance to take photos (rude, but understandable).
So there you have it—your guide to making perfect egg yolk pastry at home with a convection oven. No more bakery runs, no more kitchen stress, just delicious, flaky pastries that will impress everyone (including yourself). Give it a try, and let me know how it goes—tag me in your photos if you make them! And remember: The secret is the convection oven. Trust the process, and enjoy every crumb.
