Is egg yolk pastry a mooncake? What is the white and sticky thing inside the egg yolk pastry?

Egg yolk pastry is a traditional Chinese pastry made of wheat, butter, egg yolk, etc. The method of making it is similar to that of Suzhou mooncakes. Many friends like to eat it and feel very happy after eating it. The following is a simple version of the egg yolk pastry recipe. I hope it can help you who also love baking. After it comes out of the box, remember to taste it on the same day. There is actually a difference in the taste of the second day and the first day. Of course, you can also package it beautifully and give it to others.

Contents of this article

1. Is egg yolk pastry a mooncake?

2. What is the white and sticky thing inside the egg yolk pastry?

3. How to make egg yolk crisps

Is egg yolk pastry a mooncake?

Egg yolk pastry is not moon cake. Egg yolk pastry is a traditional Chinese pastry made of wheat, butter, egg yolk, etc. Moon cake, also known as moon cake, small cake, harvest cake, reunion cake, etc., is one of the traditional Chinese Han food. Moon cake was originally used as an offering to worship the moon god.

Mooncakes have a long history as offerings to the moon god. The word mooncake was first recorded in the Dreams of the Southern Song Dynasty by Wu Zimu in the existing literature.

Mooncakes have been integrated with local eating habits to develop into Cantonese, Shanxi, Beijing, Su, Chaozhou, Yunnan and other styles of mooncakes, which are loved by people from all over China.

Eating mooncakes and appreciating the moon during the Mid-Autumn Festival are essential customs for celebrating the Mid-Autumn Festival in all parts of China. Mooncakes symbolize reunion, and people regard them as festival food, using them to worship the moon and give them to relatives and friends.

What is the white and sticky thing inside the egg yolk pastry?

The white and sticky thing inside the egg yolk pastry is the snow meringue skin, which is mainly composed of glutinous rice flour, modified starch, sugar, etc. It is snow-white after baking. The snow meringue skin can increase the taste and layering of the egg yolk pastry, making it very chewy and a little more flavorful than the traditional egg yolk pastry.

Egg yolk pastry is a traditional Chinese pastry made from wheat, butter, egg yolk, etc. Its preparation method has many similarities with Su-style mooncakes.

Every 100 grams of egg yolk pastry contains 386 calories, which is a high-calorie food.

The flavors of egg yolk pastry include red bean paste, custard, and purple sweet potato. You can choose the flavor of egg yolk pastry according to your preference.

How to make egg yolk crisps

Material

Oil skin: 37g granulated sugar, 63g lard, 75g water, 200g low-gluten flour

Shortcrust pastry: 200g low-gluten flour, 100g lard (the lard used is the one made by my mother at home. If you don’t know how to make it, you can ask the elders at home for help like I did)

Oily skin production:

1. Remove water from the oil dough, sift the flour, mix it with fine sugar and lard, and rub it into crumbs. Then add water and knead it into a smooth dough. You can knead it a little to make a film.

2. Wrap with plastic wrap and let stand for 20-30 minutes

To make the puff pastry: sift the low-gluten flour and knead it with lard.

Next steps:

1. Divide the oil dough into 18g pieces and the puff pastry into 15g pieces, and roll them into round pieces. As shown in the picture above, remember to cover the oil dough with plastic wrap to prevent it from drying out.

2. Flatten the dough, wrap it with a piece of pastry, and roll it into a tongue shape with the seam facing upwards. Relax for 15 minutes (it is recommended to cover with plastic wrap to prevent moisture loss).

3. Roll the loose tongue-shaped dough into a long strip, roll it into a barrel shape, close it and let it relax for 15 minutes. The longer you roll it, the more layers of puff pastry your egg yolk pastry will have.

4. During the time when steps 2 and 3 are relaxing, divide the red bean paste into 25g pieces, wrap the egg yolks, and roll them into balls, a total of 20 pieces.

4. Press down with your thumb as shown in the picture below, and roll it into a round shape that is slightly thicker in the middle.

5. Wrap the prepared red bean paste and egg yolk in the baking pan with the seam facing down. No one helped me take a picture of this step.

6. Break the egg yolks and apply them evenly on each egg yolk pastry with a brush, applying it back and forth twice.

7. Sprinkle some black sesame seeds on each one.

8. Preheat the oven to 180 degrees, bake for 20 minutes at the top and bottom fire, and 150 degrees for 15 minutes on the middle layer. (It depends on the temperature of your oven.)